This is a super easy but delicious way to use up leftover chicken and turkey meat. Give yourself a break from cooking and use prepared enchilada sauce. Just assemble, bake and enjoy a comforting meal that reheats great for an easy lunch the next day.
- 1 package (8-10 count) soft corn tortillas
- 1 1/2 cups shredded turkey or chicken
- 3 cups prepared or homemade green or red enchilada sauce
- 3 cups shredded Mexican Blend Cheese
- Kosher salt
- Freshly ground black pepper
- Sour cream, optional
- Sliced avocados, optional
Preheat oven to 350°F.
Place shredded turkey or chicken in a bowl and season with salt and pepper to taste. Add two tablespoons of enchilada sauce and mix to moisten.
Warm tortillas for a few seconds in the microwave to make them more pliable.
Working with one tortilla at a time, dip tortilla in enchilada sauce. Place tortilla on a plate and fill with seasoned turkey or chicken and sprinkle with shredded cheese. Roll up tortilla and place, seam-side down, in a baking dish or tray. Repeat with remaining tortillas and turkey or chicken. Cover the surface with remaining enchilada sauce. Sprinkle remaining cheese over and bake for 30-40 minutes until cheese is melted. Serve hot with sour cream and sliced avocados if desired.