Turkey Enchiladas
Ingredients
- 2 cups shredded Cheddar-Monterey Jack cheese blend
- 1 (19-ounce) can red enchilada sauce
- 1 medium onion, chopped
- 1 (2-ounce) can sliced black olives
- 1 tablespoon oil, divided, or more as needed
- 24 (6-inch) corn tortillas
- 4 cups cooked turkey, chopped
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Instructions
- Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Pour enchilada sauce into a bowl.
- Combine Cheddar-Jack cheese, onion, and black olives in a small bowl.
- Brush a small skillet with enough oil to coat a tortilla, and heat over low heat. Cook tortilla in hot oil until softened, 15 to 30 seconds per side. Remove and dip in enchilada sauce to coat, then place on a plate.
- Place some turkey and some cheese mixture in the center of the tortilla, roll up, and place it in the prepared baking dish.
- Repeat Steps 4 and 5, using more oil as needed, to form and roll 11 more enchiladas; they should cover the bottom of the baking dish. Spread enchilada sauce over the enchiladas to cover.
- Repeat Steps 4 and 5 to form, roll, and place remaining 12 enchiladas.
- Spread remaining sauce over top and sprinkle with remaining cheese mixture.
- Bake in the preheated oven until heated through and cheese is melted, about 20 minutes.
Source
Original recipe: View Original