Leftover Turkey Enchiladas


We’re already dreaming of the possibility of Thanksgiving leftovers and these Leftover Turkey Enchiladas with Jalapeno Skyr “Crema” are a must make on the Friday after Thanksgiving.

Yield: 4-6 servings

Prep Time: 20 minutes

Total Time: 40 minutes

1/2 cup
Icelandic Provisions Traditional Plain Skyr
1/4 cup
Mezzetta Sliced Hot Jalapeno Peppers
diced plus more for serving
Zest and Juice of 1 Lime
4 tbsp
Extra Virgin Olive Oil
Medium Yellow Onion
1 tsp
Ground Cumin
2 cup
Shredded Leftover Turkey
2 cup
Shredded Mexican Blend Cheese
Salt and Pepper
to taste
Container Store Bought Red Enchilada Sauce
(14 ounce)
Standard Corn Tortillas
Mezzetta California Hot Sauce
for serving
Step 1:
In a small bowl, whisk together the Icelandic Provisions Thick and Creamy Skyr Yogurt, diced Mezzetta Sliced Hot Jalapeno Peppers and lime juice and zest. Set aside until ready to use.
Step 2:
Preheat your oven to 425F.
Step 3:
In a large skillet over medium heat, add the olive oil and once hot add in the sliced onion and cumin and cook, stirring often, until the onions are translucent, about 5 minutes. Add in the shredded turkey, 1 cup of the cheese and season with salt and pepper. Stir everything to combine and remove from the heat.
Step 4:
Pour ½ a cup of enchilada sauce into a 9x13 baking dish and place 1/3 of a cup of the turkey filling into each warmed tortilla. Tightly roll up the tortillas and place into the baking, in a row, seam side down.
Step 5:
Top with the remaining enchilada sauce and cheese and transfer to the oven to bake for 15-20 minutes until the sauce is bubbly and the cheese is melted. Top with a generous drizzle of the jalapeno yogurt mixture, more Mezzetta Hot Sliced Jalapenos and fresh cilantro leaves before serving with Mezzetta California Hot Sauce on the side.

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