Satisfying, lean, and a real crowd-pleaser, these enchiladas come together in a mere 25 minutes. Here’s how: You’ll start with shredded roasted turkey or chicken (from a leftover or rotisserie bird) and mix it with corn, cheese, salt and pepper. Roll the filling into flour tortillas, transfer the enchiladas to a baking dish, and top the whole thing with store-bought enchilada sauce. After baking the dish for 20 minutes or less, garnish with chopped fresh cilantro, and you’re ready to eat. Chips and salsa or rice and beans—and maybe even a margarita—optional. Don’t expect leftovers; our recipe serves four (two enchiladas per person).
2 cups shredded roasted turkey or chicken
1 cup frozen corn, thawed
1½ cups grated pepper Jack cheese (6 ounces)
kosher salt and black pepper
8 small flour tortillas
1 cup store-bought enchilada sauce
¼ cup chopped fresh cilantro
How to Make It
Heat oven to 400° F. In a large bowl, combine the turkey, corn, 1 cup of the cheese, ½ teaspoon salt, and ¼ teaspoon pepper.
Spoon the mixture onto the tortillas and roll. Place seam-side down in a 9-by-13-inch baking dish.
Top with the sauce and remaining ½ cup of cheese. Bake until heated through and beginning to brown, 15 to 20 minutes. Sprinkle with the cilantro and serve.
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