Enchilada Turkey shines a whole new light on the day-after-Thanksgiving bird. Mixed with green enchilada sauce, Monterrey jack and queso fresco, tortillas, and onions, turkey has never looked so Texan.
Here’s a way to use your beautiful leftover turkey in a 180 from the old turkey-cranberry sandwich.
1 tablespoon olive oil
1 white onion, chopped
1 15-ounce can green enchilada sauce
3 ounces cream cheese
1 ½ cups shredded Monterrey jack cheese, divided
1 pound cooked, shredded, or chopped turkey
12 corn tortillas
½ cup crumbled queso fresco
Preheat the oven to 350 degrees and spray a 9-inch-by-13-inch baking dish with nonstick spray.
Warm the olive oil in a large skillet over medium heat. Add 1 cup of the onion and cook until it is translucent, about 5 minutes. Stir in the enchilada sauce. Add the cream cheese and stir until it is melted and incorporated into the sauce. Turn off the heat. Stir in 1 cup of the Monterrey jack cheese and the turkey, coating the turkey with the sauce.
Layer 4 tortillas in the bottom of the prepared baking dish, tearing the tortillas to cover the dish. Spoon 1/3 of the turkey mixture onto the tortillas and spread evenly. Repeat the layers, ending with the turkey on top. Sprinkle the remaining ½ cup Monterrey jack and the queso fresco over the top. Bake for 30 minutes or until bubbly. Let sit for 10 minutes, then sprinkle with cilantro and remaining chopped onion.