Preheat the oven to 350 degrees f.

Leftover turkey enchiladas green sauce. It doesn’t get much easier! In large bowl, stir together sour cream, cumin, chili powder, lime juice, green onions and kosher salt, to taste. Place about ½ cup turkey mixture on one side of each tortilla, and roll up tightly.

Place, seam side down, on prepared baking dish. Web in a large bowl combine your turkey, sour cream, green chile, taco seasoning, and part of your mozzarella and jack cheese. Add about ⅔ cup of mixture to middle of each tortilla.

Line baking sheet with damp paper towels. Continue to cook and stir the mixture until tender, about 3 minutes. Then fold over one end from the bottom.

Use red or green enchilada sauce, corn, or flour tortillas and make these easy, yummy enchiladas in 30 minutes or less. Mix shredded turkey with 1/2 cup. Add in the shredded chicken or turkey and stir gently to coat.

In a small skillet cook onion, covered, in a small amount of water until tender. Cut turkey into diced, small pieces. Add the olive oil and butternut squash and cook for about 10 minutes or until the butternut squash is fork tender.

Therefore, i developed my own creamy green enchilada sauce…and it stole the show. Just utilize whatever parts of the turkey you have here. Add the finely diced onion and sauté until golden and lightly browned.