Spicy Turkey Enchiladas with Pumpkin Seeds
Bye, boring turkey sandwich. Thanks to plenty of melted Monterey Jack cheese and red sauce, these spicy turkey enchiladas make the tastiest day-after-Thanksgiving feast. A sprinkling of roasted, salted pepitas adds a fun, seasonal flourish, and while this recipe is an ideal way to use up leftovers, there’s more good news: You can totally make the dish year round—just swap in rotisserie chicken for turkey.
Nonstick spray, as needed
2 tablespoons extra-virgin olive oil
1 bunch scallions, thinly sliced
2 garlic cloves, minced
1 jalapeño, seeded and minced
3 cups shredded leftover turkey (or chicken)
2 cups shredded Monterey Jack cheese
One 28-ounce can red enchilada sauce
12 small corn tortillas
6 radishes, thinly sliced
½ cup pepitas (roasted and salted pumpkin seeds)
⅓ cup fresh cilantro leaves
1. Preheat the oven to 400°F. Grease a 9-by-13-inch casserole dish with nonstick spray.
2. In a medium skillet, heat the olive oil over medium heat. Add the scallions, garlic and jalapeño and sauté until tender and fragrant, about 4 minutes. Transfer to a medium bowl, then stir in the turkey and one-third of the cheese.
3. Pour half of the enchilada sauce into the casserole dish. In the same skillet you used for sautéing, slightly warm 2 or 3 tortillas at a time, about 1 minute per batch.
4. Fill each tortilla with a heaping ¼ cup of the turkey filling, then wrap tightly into a log and place in the casserole dish. Repeat with the remaining tortillas and filling.
5. 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 garnished with radish slices, pepitas and cilantro.