Скачать или смотреть Great way to use your leftovers next week PART 1!

Making The BEST Homemade Enchiladas is easier than you think. Start with corn tortillas then pack them with seasoned filling that includes leftover Thanksgiving turkey, enchilada sauce, and a generous layer of melty cheese.

WATCH TOMORROW FOR PART 2!!

RECIPE
28 oz can Las Palmas Enchilada Sauce
½ onion, chopped
2 cups turkey, cooked and shredded
4 oz can chopped green chilis
1 teaspoon cumin
1 teaspoon mild to hot chili powder
½ teaspoon salt
8 regular-sized corn tortillas
2 cups Mexican cheese blend or cheddar
Optional toppings: Green onions, cilantro, sour cream, avocado, jalapenos, etc.

Preheat oven to 400°F. Lightly grease a 13×9-inch baking dish.
In a skillet, sauté the onion for 2-3 minutes. Add garlic and saute for 30 seconds. Add shredded turkey, green chilis, cumin, chili powder, and salt. Cook for 2 minutes and set aside.
Pour a small amount of enchilada sauce into the baking dish just to coat the bottom.
Pour the rest of the enchilada sauce into a large pan and heat just until steaming, then turn off the heat.
Dip a tortilla into the sauce, then put it into the baking dish and fill it with about ¼ cup of the turkey mixture and a pinch of cheese. Roll it up and place it seam-side down in the dish. Continue with all of the tortillas, stacking them next to each other in the dish.
Pour the remaining enchilada sauce over the top of the dish and sprinkle the remaining shredded cheese over the top.
Spray a piece of tin foil with oil, then cover the dish with it and bake for 25 minutes. Remove the foil and continue cooking for 5 more minutes.