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Turkey Enchiladas

These tasty enchiladas will help you make the most of your turkey leftovers, but any leftover shredded poultry--such as a chicken roasted in your June or a rotisserie bird--will work just as well. This recipe skips a few steps by incorporating a store-bought enchilada sauce that we doctor up with fresh ingredients and toasted spices, but you can use your favorite homemade enchilada sauce instead. Whatever you use, you and your family will love this combination of shredded meat, corn tortillas and savory red sauce all topped with tangy jack cheese and sour cream.

Prep Time — 30 min
Cook Time — 29 min
Servings — 4
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Ingredients

2 tablespoons canola oil

2 cups finely diced yellow onion

1 teaspoon salt

1 teaspoon crushed garlic

1 teaspoon ground coriander

1 can red enchilada sauce

1 can crushed tomatoes

1 teaspoon adobo sauce

3 cups shredded cooked turkey meat

1½ cups shredded Monterey jack cheese

¾ cup sour cream

¼ cup chopped green onion

14 corn tortillas

¾ cup shredded Monterey jack cheese

½ cup chopped cilantro

⅓ cup sour cream

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Saute the onion

Heat the oil until shimmering in a Dutch oven or large pot set over medium heat. Add the onions and salt. Cook, stirring occasionally, until softened, 8-10 minutes.

2 tablespoons canola oil

2 cups finely diced yellow onion

1 teaspoon salt

Dutch oven

measuring spoons

measuring cups

wooden spoon

Add the garlic and coriander

Stir in the garlic and coriander. Stirring constantly, cook until fragrant, about 1 minute.

1 teaspoon crushed garlic

1 teaspoon ground coriander

Add the liquids and simmer

Add the enchilada sauce, crushed tomatoes and adobo sauce, if using. Bring the mixture to a boil, then reduce heat and cover. Simmer, stirring often, to meld the flavors and thicken the sauce, 20 minutes. Remove the sauce from the heat and set aside.

1 can crushed tomatoes

1 can red enchilada sauce

1 teaspoon adobo sauce

Make the filling

In a large bowl, mix the turkey, cheese, sour cream and green onions until combined. Set aside.

3 cups shredded cooked turkey meat

1½ cups shredded Monterey jack cheese

¾ cup sour cream

¼ cup chopped green onion

large bowl

spatula

Place the tortillas in the June Oven

Place 7 tortillas directly on the middle shelf of the June Oven. Some overlapping is fine. Confirm 6 tortillas using the button below (this will work for 7 tortillas).

14 corn tortillas

Warm the tortillas

Heat the tortillas until they are warm and pliable, about 4 minutes. June will notify you when the tortillas are done. Using tongs, remove the tortillas from the June Oven and wrap them in foil or place them in a covered dish to keep warm. Using tongs, repeat this process for the next 7 tortillas (the June will be hot).

foil

tongs

Preheat the June Oven

With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.

Start assembling the enchiladas

Spread ¾ cup sauce in a rectangular baking pan. Working one at a time, spoon ¼ cup of the turkey mixture in the center of each tortilla. Roll up the tortillas and arrange seam-side down in the prepared pan. Repeat until all the filling and tortillas are used, placing each enchilada snugly against the others in the pan.

ladle

Finish the enchiladas

Spoon 2½ cups sauce over the enchiladas and sprinkle with the cheese. Reserve the remaining sauce for serving.

¾ cup shredded Monterey jack cheese

Bake the enchiladas

Transfer the baking pan to the middle shelf of the June Oven. Bake the enchiladas 25 minutes until they are hot and the cheese has melted. June will notify you when the enchiladas are ready. If desired, follow on-screen instructions to continue cooking.

Serve

If necessary, rewarm the remaining sauce in saucepan over medium-low heat. Serve the enchiladas hot, passing the extra sauce separately. Garnish with chopped cilantro and sour cream, if using.

½ cup chopped cilantro

⅓ cup sour cream

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