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Turkey and corn enchiladas recipe: Use up leftover Thanksgiving turkey

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Looking for recipes for all those Thanksgiving turkey leftovers? You may be tired of the same old turkey salad and turkey soup, but these turkey and corn enchiladas are a nice way to use up the Thanksgiving turkey leftovers and have a delicious and inexpensive dinner.

This turkey enchilada recipe includes corn, so you can use up all that extra canned or frozen corn you bought, too. You can find red enchilada sauce at your local grocery store. It may be in the ethnic foods aisle. Red enchilada sauce is sold at Save-A-Lot and PriceRite, so check your local store to see if they carry it.

Turkey and corn enchiladas recipe

Ingredients for turkey and corn enchiladas:

  • 1 Tbsp. olive oil
  • 2 cups shredded or cubed cooked turkey
  • ½ cup Spanish, yellow, white or red onion, finely diced
  • ½ cup carrot, peeled and finely diced
  • 1 can (17½ ounces or larger) red enchilada sauce
  • 1 can (15 ounces) whole kernel corn, drained OR 2 cups frozen whole kernel corn, thawed and drained
  • 1 can (4 ounces) chopped green chilies
  • 2 cups shredded Mexican-blend, Colby or pepper jack cheese, divided
  • 10 flour tortillas, 6-inches round each

How to make turkey and corn enchiladas:

  • Preheat oven to 350*F. Prepare 13x9-inch baking dish by spraying with nonstick cooking spray.
  • In large sauté pan sprayed with nonstick cooking spray and 1 Tbsp. olive oil, add the carrots and onion until carrots are softened and onions are translucent, about 2 to 3 minutes. Add the shredded or cubed cooked turkey, corn, green chilies, 1 cup shredded cheese and ¾ cup enchilada sauce to the sauté pan and heat through.
  • Spray a 13x9-inch baking dish with nonstick cooking spray. Place ½ cup enchilada sauce on the bottom of the baking dish.
  • Add ¼ cup of the turkey filling to each flour tortilla, roll up and place in baking dish.
  • Top finished enchiladas with remaining red enchilada and shredded cheese.
  • Bake at 350*F for 15 to 20 minutes until cheese is melted, hot and bubbly.

Yield: approximately 5 servings of two turkey and corn enchiladas each.

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