These Turkey Enchiladas are absolutely delicious, and they’re the perfect way to use up leftover turkey.
- 2 cups salsa verde
- 2 avocados, peeled, pitted and diced*
- half a medium red onion, diced
- 8 Old El Paso large (burrito-sized) flour tortillas
- 3 cups cooked, roughly-chopped turkey
- 3 cups shredded Mexican cheese
- 1 (14-ounce) can Great Northern beans
- ½ cup chopped fresh cilantro leaves
- Preheat oven to 350°F. Spray a large 9×13-inch baking dish with cooking spray. Then spread ⅓ cup salsa verde evenly along the bottom of the dish. Set aside.
- Set aside 1 cup of the shredded cheese, 1 avocado, and ½ cup red onion for later use.
- Lay a flour tortilla out a workspace. Spread 2 tablespoons salsa verde all over the surface of the tortilla. Then in a line down the center, layer about a handful of avocado, red onion, turkey, cheese and beans. (Portion each ingredient so that you use about ⅛ of the entire portion per enchilada, since there are 8 total.) Fold the tortilla over to seal it, then transfer the enchilada to the pan. Repeat with the remaining tortillas until all 8 enchiladas are in the pan. You may need to squish them together a bit to make room.
- Spread the remaining salsa verde on top of the enchiladas. Then sprinkle the reserved 1 cup shredded cheese evenly on top. Bake for 20 minutes.
- Remove, and sprinkle the enchiladas evenly with the reserved avocado, red onion, and the fresh cilantro leaves. Serve immediately.