If you’re in the mood for something completely different for you palette, spice up Thanksgiving Day leftovers by making Gluten-free Turkey Enchiladas (or ‘enchi-la-las’ as Harlowe calls them). We made these last night by adapting this recipe and they were a huge hit. Flavorful and just a tad spicy, they were the perfect way to break up the traditional plates we’d normally eat with out leftovers.
Ingredients
2 cups shredded roasted turkey
1cup frozen corn, thawed
1 1/2 cups grated pepper Jack cheese (6 ounces)
Salt and black pepper
8 small corn tortillas
1 cup green enchilada sauce
1/4 cup chopped fresh cilantro
1 tbs olive or canola oil
Directions
- Heat oven to 400° F. In a large bowl, combine the turkey, corn, 1 cup of the cheese, ½ teaspoon salt, and ¼ teaspoon pepper.
- Heat tortillas until lightly browned in frying pan using olive oil
- Spoon the turkey mixture onto the tortillas and roll. Place seam-side down in a 9-by-13-inch baking dish.
- Top with the sauce and remaining ½ cup of cheese. Bake until heated through and beginning to brown, 15 to 20 minutes. Sprinkle with the cilantro and serve.
