Ingredients

The following ingredients have 4 Servings
  • 2 cups leftover turkey (chopped)
  • 1 whole red pepper (chopped)
  • 1/2 cup green onion (chopped)
  • 2 stalks chopped celery (chopped)
  • 1 cup fresh mushrooms, sliced (-8 oz/227 g)
  • 2 tbsp tamed jalapenos (chopped)
  • 1 tbsp fresh cilantro (chopped)
  • 2/3 cup -canned black olives, sliced (-ml can )
  • 1 cup low-fat cheddar cheese (grated)
  • 1 1/2 cups salsa
  • 12 -10 inch tortillas
  • additional chopped fresh cilantro
  • additional salsa
  • non-fat sour cream

Instruction

  • Preheat oven to 350 degrees F/175 degrees C and spray two 9X13 casserole dishes with non-stick cooking spray
  • Wash and chop mushrooms, celery, green onion and red pepper. Place in microwave safe bowl and cook for 7 minutes on high.
  • Add chopped leftover turkey, tamed jalapenos, 1 tbsp cilantro, black olives, 3/4 cup salsa and 1/2 cup of cheddar cheese to vegetables and stir.
  • Add about 2/3 cup of mixture to middle of each tortilla,
  • Then fold over one end from the bottom. (See NOTES for Video)
  • Next, fold in on each side of tortilla.
  • Then roll to the top.
  • Place 6 enchiladas in each casserole dish.
  • Top with remaining 3/4 cup salsa.
  • Then top with remaining 1/2 cup cheddar cheese, dividing evenly between all enchiladas. * I grate the cheese for the top a little finer.
  • Bake in preheated oven for 20 minutes.