Leftover turkey has never tasted so good! Here’s a simple and tasty recipe for turkey enchiladas – a fast and easy dinner that can be made with rotisserie chicken too. Vegetarian? Roasted cubes of sweet potatoes make a delicious substitute! With only 20 minutes of hands-on time, the oven does the rest of the work for you.
Serves 6
2 c (8-10 oz) shredded turkey (packed) or sub 2 ½ c cubed, roasted sweet potatoes
1 can black beans, rinsed and drained
1 tsp cumin
1 tsp coriander
1 tsp chili powder
1 tsp granulated garlic powder
¼ tsp salt, more to taste
12-15 oz bottle enchilada sauce
8 6-inch tortillas
2 c jack cheese, shredded
Optional: chipotle, sautéed onions and garlic, canned green chilies, cilantro
Preheat oven to 400 degrees.
In a medium bowl, mix shredded turkey (or roasted sweet potatoes) with the black beans and spices and salt. Taste, adding more salt if you want (and any optional, additional ingredients)
Toast or warm tortillas (over a gas flame, in a toaster oven or in the oven on the rack) until pliable.
Pour enough enchilada sauce to lightly coat the bottom of a 9x13-inch baking dish, about 1 cup.
Divide the filling among the tortillas, adding half the cheese (saving the other half for the top). Roll them up and place seam side down in the baking dish.
Brush with remaining cup of enchilada sauce and sprinkle with optional cheese.
Bake covered for 10-15 minutes, then uncover for another 5-10 minutes.
Garnish with fresh cilantro, scallions, jalapeño, avocado and/or sour cream.
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Sunday: 9 am - 7 pm
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TACOMA
Monday-Saturday: 8 am - 8 pm
Sunday: 9 am - 7 pm
Please call for current deli counter service hours. Grab and go options available until closing.
2951 S. 38th Street
Tacoma, WA 98409