Leftover Turkey Skillet Enchiladas

Leftover Turkey Skillet Enchiladas
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Prep Time

< 30 minutes

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Total Time

< 30 minutes

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Servings

6

Fork and knife

Calories

420

Per Serving

Ingredients

2 cups leftover shredded cooked Butterball® Turkey

1-½ cups (6 ounces) shredded Monterey Jack cheese, divided

2 cans (4.5 ounces) chopped green chiles, divided

½ cup chopped green onions

cup chopped fresh cilantro

2 tablespoons fresh lime juice

6 (6-inch) flour tortillas

1 tablespoon olive oil

½ cup chopped onion

3 cloves garlic, minced

1 bottle (16 ounces) medium-hot salsa verde

2 tablespoons fresh lemon juice

Lime wedges and fresh cilantro leaves (optional)

CRANBERRY SALSA

1 cup whole berry cranberry sauce

¼ cup chopped fresh cilantro

2 tablespoons minced seeded jalapeño pepper* *Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

2 tablespoons lime juice

½ teaspoon ground cumin

¼ teaspoon salt

Directions

  • 1.
    Preheat oven to 400°F. Line baking sheet with damp paper towels.
  • 2.
    Combine turkey, 1 cup cheese, 1 can green chiles, green onions, chopped cilantro and lime juice in medium bowl. Place about ½ cup turkey mixture on one side of each tortilla, and roll up tightly. Place, seam side down, on prepared baking dish. Cover with damp paper towels.
  • 3.
    Heat oil over medium heat in 10-inch cast iron skillet. Add onion; cook, stirring frequently, 3 to 5 minutes or until softened. Add garlic; cook 1 minute. Stir in salsa verde and remaining 1 can green chiles; bring to a boil. Reduce heat to medium-low. Remove 1 cup sauce.
  • 4.
    Gently place enchiladas, seam side down, in remaining sauce. Top with reserved 1 cup sauce. Bring just to a boil. Reduce heat to medium-low; cover and simmer 4 to 5 minutes or until heated through. Sprinkle with remaining ½ cup cheese.
  • 5.
    Bake, uncovered, 8 to 10 minutes or until lightly browned and sauce is bubbly. Prepare and serve with Cranberry Salsa. Garnish with lime wedges and cilantro leaves.
  • 6.
    For the Cranberry Salsa: Combine all ingredients in small bowl. Serve with enchiladas.
  • 7.
    Pro Tip: Cooked leftover turkey is good for 3 to 4 days. To save for even longer, pop it in the freezer to save for up to 6 months!

Nutrition Facts

Per Serving

Calories420
Total Fat17g
Carbs44g
Protein22g
Trans Fat0g
Sodium1280mg
Sugar20g
Saturated Fat8g
Cholesterol55mg
Dietary Fiber3g