Leftover Turkey Enchiladas

1

Preheat the oven to 375℉.

2

Heat the oil in a skillet over medium heat. Once hot, add the onion and sauté for five minutes, until softened. Add in the jalapeño and garlic and cook for one minute, until fragrant. Pour in ⅓ of the enchilada sauce and stir to combine. Reduce the heat to low and cook for five minutes longer. Remove from the heat and set aside.

3

In a large bowl, combine the turkey and beans. Pour in the onion mixture and half of the cheese. Mix to combine.

4

Take a tortilla and lay it on a flat surface. Spoon some of the turkey mixture into the tortilla and roll tightly. Repeat with the remaining tortillas.

5

Spread ⅓ of the enchilada sauce on the bottom of a 9 x 13” baking dish.

6

Transfer the enchiladas to the baking dish and pour the remaining enchilada sauce on top, spreading it out with a spoon. Top with the remaining cheese.

7

Transfer the baking dish to the oven and bake for 18 to 20 minutes, until the cheese is melting and bubbly.

8

Divide the enchiladas onto plates and top with garnishes of your choice. Enjoy!

9

Substitutions: Dairy-free: use a dairy-free cheese. Gluten-free: be sure to use a gluten-free tortilla.