A mouth watering enchiladas dish, this recipe will turn up the heat with spicy turkey and Monterey jack cheese.
Makes: 6 servings || Takes: 40 Minutes
3 cups shredded leftover turkey (or chicken)
2 cups shredded Monterey jack cheese
One 28-ounce can red enchilada sauce
1 bunch green onions, thinly sliced
2 cloves garlic, minced
1 jalapeño, seeded and minced
Nonstick spray, as needed
2 tablespoons extra-virgin olive oil
12 small corn tortillas
6 radishes, thinly sliced
½ cup pepitas (roasted and salted pumpkin seeds)
⅓ cup fresh cilantro leave
Preheat the oven to 400°F. Grease a 9” x 13” casserole dish with nonstick spray.
In a medium skillet, heat the olive oil over medium heat. Add the green onions, garlic and jalapeño and sauté until they become tender and fragrant (this should be about 4 minutes). Transfer to a bowl which is medium sized and then stir in the turkey and 1/3 of the cheese.
Pour half of the enchilada sauce into the casserole dish. In the same skillet you used for sautéing, lightly warm 2 or 3 tortillas at a time, about 1 minute per batch.
Fill each tortilla with a heaping 1/4 cup of the turkey filling and then wrap tightly into a log and place in the casserole dish. Repeat with the remaining tortillas and filling.
Pour the remaining sauce over the enchiladas and top with an even layer of the remaining shredded cheese. Bake until the sauce is bubbly and the cheese is melted, 25 to 30 minutes.
Serve immediately, topped with radish slices, pepitas and cilantro.