You have made it to the other side. You survived Thanksgiving. Memories were made. Food was yummy. And now you have leftovers. Don’t get me wrong. I love Thanksgiving leftovers but there is only so many turkey cranberry sandwiches on person can eat. My Texas roots always have me turn to Turkey Salsa Verde Enchiladas. You can use white or dark turkey meat. Add in some chips and salsa and you have a great meal.
Turkey Salsa Verde Enchiladas
Flour Tortillas, 8 medium
3 cups Cheddar Cheese, shredded
3 cups Turkey, shredded
2 cups Salsa Verde
2 avocados, diced
1 small red onion, diced
1/2 cup cream cheese, softened
1/2 cup Fresh Cilantro, minced
I T olive oil
Preheat over to 350 degrees.
In a small pan, add olive oil and onions. Cook onions until translucent.
In a medium bowl combine salsa verde and cream cheese until well blended.
In a 13×9 baking dish, cover the bottom with salsa verde.
Now begin assembling your enchiladas- lay tortilla flat and fill with turkey, cheese, red onion, avocado, cilantro and 2 tablespoon of salsa verde mix. Roll enchilada and place into baking dish with seam down. Continue until all tortillas are complete. Top enchiladas with remaining salsa verde and shredded cheese.
Bake enchiladas for 30 minutes. Then top cooked enchiladas with additional red onions, avocados, and cilantro.