Just one more recipe for that left over turkey in your freezer from Thanksgiving. Or if you’re planning on another turkey for Christmas, I’d suggest a really big one. That is if you love left-over turkey as much as I do.
I have been talking about making enchiladas for awhile now but keep running out of time. Not that this recipe is complicated, but it does take some time to fill each sprouted tortilla. These are spicy, but not too spicy! These are cheesy, but not too cheesy! These are healthy, really healthy!
After they come out of the oven, scatter some pumpkin seeds over them and you’re ready to eat.
These are perfect for entertaining since you can assemble this before your guests arrive and enjoy some of my famous guacamole with chips as this bakes in the oven.
- 4 tablespoons of extra virgin olive oil
- 2 jalopeños, finely chopped
- 3 large onions, sliced
- 2 tsp of ground cumin
- 3 cups of shredded leftover cooked turkey
- 1 can of white cannelloni beans or black beans
- 16 ounces of Sharp cheddar cheese or Monterey Jack or Goat Cheddar
- 1/2 teaspoon of sea salt
- 1/2 teaspoon of black pepper
- 2 cans of red chili enchilada sauce
- 16 sprouted corn tortillas
- 1 cup sprouted pumpkin seeds, coarsely chopped
- coarsely chopped cilantro leaves, guacamole, sour cream for serving
- Preheat oven to 425°. Heat the oil in a large skillet over medium-high heat. Add the jalopeños, onion (reserve some for topping) and cumin; cook, stirring often, until the onion is softened, 15 minutes. Remove from heat. Mix in the turkey and beans, half the cheese and the salt and pepper.
- Divide 1 cup of enchilada sauce between to 9x 13 baking dishes. Roll up the turkey mixture in the tortillas (about 1/3 cup per tortilla) and place seam side down. (about 8 per dish)
- Top with remaining enchilada sauce and cheese. Bake uncovered until sauce is bubbling and the cheese is melted, about 20 minutes. Serve topped with pumpkin seeds, fresh cilantro, and additional toppings of choice