This is one of the best things to do with leftover holiday turkey. No turkey? Rotisserie chicken is a good substitute.
2 teaspoons olive oil
2 (10 oz) cans red or green enchilada sauce
3 cups shredded leftover roast turkey
1 small red onion finely chopped
1 cup sour cream
2 cups shredded shredded Mexican cheese blend
1/2 cup fresh pico de gallo
1 tbsp chili powder
8 enchilada size flour tortillas
additional sour cream, chopped cilantro, diced avocado and lime wedges, to serve, optional
Preheat oven to 425°F. Grease a 13x9-inch baking dish with oil and spread ½ cup enchilada sauce on bottom of dish. In a large bowl, mix
together turkey, onion, sour cream, 1 cup cheese, pico de gallo and chili powder. Season with salt (in moderation) and pepper.
Spoon ½ cup turkey mixture along center
of each tortilla. Place seam side down in baking dish and pour over remaining sauce. Bake for 15 min. Remove foil, sprinkle with remaining cheese and continue baking for another 15 min., or until bubbly. Let sit 5 min. before serving. Serve with sour cream, chopped cilantro, diced avocado and lime wedges, if desired.