LEFTOVER TURKEY - ENCHILADAS

LEFTOVER TURKEY - ENCHILADAS image

Number Of Ingredients 13

3 cups leftover cooked dark turkey meat, shredded 1/2 cup onion, finely diced ( to taste)
4 -5 garlic cloves, fresh minced ( to taste)
3 cups enchilada sauce, divided
1 tablespoon chili powder
2 teaspoons ground cumin
2 -3 jalapeno peppers, chopped fine (optional)
1/2 cup red bell pepper,
diced 1/2 cup green bell pepper, diced (optional) 1/2 teaspoon salt, to taste
1/2 teaspoon pepper, to taste
1 (8 ounce) packages cream cheese ( any type will work)
8 -10 small flour tortillas, warmed ( smaller size 6-8-inch)
1 (14 1/2 ounce) cans diced tomatoes, undrained diced 1 cup cheddar cheese, shredded ( more if desired)
1 tablespoon olive oil

Steps:

1. Preheat oven to 350. 2. Heat a skillet to medium, add some oil and saute the onions for a few minutes then add the peppers and garlic and saute until the onion become translucent. 3. Add Tomatoes, seasonings, Stir to combine. 4. Add Turkey and 1 cup of enchilada sauce - stir - simmer until some of the liquid has evaporated (not too juicy any more). 5. Add cream cheese and stir until well incorporated. Simmer for a few minutes longer. 6. In a 9X13" pan add 1 cup of enchilada sauce and coat bottom of pan. 7. Add about 1/4-1/3 cup of meat mixture to each tortillia - roll tortilla and place seem side down in a baking dish (just roll, don't fold ends). 8. Pour remaining Enchilada sauce over the top of the tortillas. 9. Sprinkle cheese over the top. 10, Bake for about 20-30 minutes until cheese is melted and side are bubbling slightly. Variations - Add a can of black beans (rinsed and drained) to the meat mixture after incorporating the cream cheese. Toppings (suggestions) - Salsa, lettuce, Chopped Olives, Chopped Onion, Chopped tomatoes, chopped jalapeno's.