TURKEY ENCHILADAS WITH OLIVES

TURKEY LEFTOVER ENCHILADAS WITH OLIVES

Serves 6–8

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INGREDIENTS

For the Filling

• 2 ½–3 cups cooked turkey, shredded

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 tbsp olive oil

• 1 can (4 oz) diced green chiles

• 1 cup black olives, sliced (reserve a few for topping)

• 1 cup corn (fresh, frozen, or canned)

• 1 ½ cups shredded Monterey Jack or cheddar

• 1 tsp ground cumin

• 1 tsp chili powder

• ½ tsp oregano

• Salt & pepper to taste

For the Enchiladas

• 8–10 soft corn or flour tortillas

• 2 cups red enchilada sauce (homemade or canned)

• 1 ½ cups shredded cheese (cheddar, Monterey Jack, or pepper jack)

• ½ cup sliced olives for topping

• Fresh cilantro or green onions for garnish

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INSTRUCTIONS

1. Preheat & Prep

• Preheat oven to 375°F (190°C).

• Lightly grease a 9×13-inch baking dish.

• Spread ½ cup enchilada sauce over the bottom of the pan.

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2. Make the Filling

1. Heat olive oil in a large skillet over medium heat.

2. Add onion and sauté 4–5 minutes until soft.

3. Add garlic and cook 30 seconds.

4. Stir in turkey, green chiles, sliced olives, corn, cumin, chili powder, oregano, salt, and pepper.

5. Cook 2–3 minutes to blend flavors.

6. Remove from heat and mix in 1 ½ cups shredded cheese.

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3. Warm the Tortillas

To prevent tearing:

• Warm tortillas briefly in a skillet
  or

• Microwave wrapped in a damp towel for 20–30 seconds.

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4. Assemble Enchiladas

1. Place a spoonful of filling on each tortilla.

2. Roll tightly and arrange seam-side down in the baking dish.

3. Pour the remaining enchilada sauce over the top.

4. Sprinkle with 1 ½ cups cheese.

5. Add extra sliced olives across the top.

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5. Bake

• Bake 25–30 minutes until bubbly and golden.

• Let rest 5 minutes before serving.

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SERVING SUGGESTIONS

• Garnish with cilantro or green onions

• Serve with lime wedges

• Add sour cream or avocado on top

• Pair with Spanish rice or a fresh salad

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OPTIONAL VARIATIONS

Creamy Verde Version

Use green enchilada sauce + add ½ cup sour cream to the filling.

Spicy Chipotle

Add 1 chopped chipotle pepper in adobo + ½ tsp smoked paprika.

Fiesta Bake

Layer tortillas casserole-style instead of rolling them.

OTHER RECIPES

A great Turkey leftover recipe to try !

INGREDIENTS

• 3 tbsp butter or margarine
• 2 cups fresh mushrooms, sliced
• 1/2 cup onion, chopped
• 3 cups cooked turkey, chopped
• 1 can cream of chicken soup, undiluted
• 1 cup sour cream
• 1/2 cup pimento-stuffed olives
• 1/2 cup toasted almond slivers
• 2 tsp chili powder
• 8 corn tortillas
• oil
• 1/2 cup cheddar cheese, grated

INSTRUCTIONS

Melt butter in a large saucepan. Add mushrooms and onion; saute' until onion is tender. Remove from heat and stir in turkey, undiluted soup, sour cream, olives, almonds and chili powder.

Briefly cook tortillas in hot oil until softened; drain on paper towels.

Place 1/3 Cup turkey mixture in center of each tortilla.

Bring opposite sides of each tortilla up over turkey mixture overlapping edges at center. Arrange, seamside down, on a greased 9x13 and a 8x8 baking dish. Spoon remaining turkey mixture down center of each enchilada.

Sprinkle cheese on top.
Bake @ 400~ for 25 minutes until hot. May take longer depending on oven.

The Turkey leftover recipe with olives is ready to serve !
turkey-pasta-toss

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