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Spicy Turkey Enchiladas with Pumpkin Seeds
Spicy Turkey Enchiladas with Pumpkin Seeds
Photo: Liz Andrew/Styling: Erin McDowell

Bye, boring turkey sandwich. Thanks to plenty of melted Monterey jack cheese and red sauce, these spicy turkey enchiladas make the perfect day-after-Thanksgiving feast. A sprinkling of roasted, salted pepitas adds a fun, seasonal flourish. The best part? You can make this tasty dinner all year round—just swap in rotisserie chicken for turkey. 

RELATED: Slow-Cooker Chicken Enchilada Casserole

6 servings

Nonstick spray, as needed

2 tablespoons extra-virgin olive oil

1 bunch green onions, thinly sliced

2 cloves garlic, 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 green onions, garlic and jalapeño and sauté until tender and fragrant, about 4 minutes. Transfer to a medium bowl and 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, lightly 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 and 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.

6. Serve immediately, garnished with radish slices, pepitas and cilantro.

500 calories

26g fat

37g carbs

33g protein 

10g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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