Are you wondering what to do with all that leftover Thanksgiving turkey? Green Chile Turkey Enchiladas are easy to prepare and a delicious!
Notes
If dairy is well tolerated, try topping with a blend of Colby/Jack cheese before baking for an extra yummy treat!
*Simply28, Paleo, and Whole30 Friendly. Gluten. For dairy free, omit sour cream and cheese as optional toppings.
Ingredients
- 4 cups Cooked Turkey, diced
- 1 Onion, diced
- 1 Red Bell Pepper, diced
- 1 4 oz can Chopped Green Chiles
- 1 28 oz can Green Chile Enchilada Sauce (I use La Palmas)
- 12 Grain Free Tortillas (Homemade Cassava Flour Tortillas or Siete Grain Free Tortillas)
- 1 4 oz can Sliced Olives
- Avocado Oil or Olive Oil for cooking
- Optional Toppings:
- Green Onion
- Avocado
- Salsa
- Sour Cream (optional)
Instructions
- Preheat oven to 350°
- Prepare tortillas. If using Homemade Cassava Tortillas, prepare as directed. If using store bought, heat skillet over med-high heat and carefully cook tortillas. Tortillas should still be pliable to roll enchiladas without breaking.
- In a large skillet or sauté pan, heat oil. Sauté onion and bell pepper with a pinch of salt for 2-3 minutes or until onions are translucent. Remove from heat and add turkey, green chilis and ½ cup enchilada sauce. Stir to combine.
- Prepare enchiladas. Spread ½ cup enchilada sauce to coat the bottom of a 9×13 inch baking dish. Place tortillas one at a time on the bottom of the pan. Add a spoonful of turkey mixture and roll the tortilla placing seam side down. Continue with remaining tortillas. Spread some enchilada sauce over the top of rolled enchiladas. (You will likely have leftover enchilada sauce). Garnish with sliced olives. Bake at 350 for 35 to 40 minutes until hot and bubbly. Let rest for 10 minutes before serving.
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Hi simply28.com admin, You always provide clear explanations and step-by-step instructions.