Name: Spicy Turkey Enchiladas with Pumpkin Seeds
Ingredients: Nonstick spray (as needed); 2 tablespoons extra-virgin olive oil; 1 bunch green onions (thinly sliced); 2 cloves garlic (minced); 1 jalapeño (seeded and minced); 3 cups shredded leftover turkey (or chicken); 2 cups shredded Monterey jack cheese; One 28-ounce can red enchilada sauce; 12 small corn tortillas; 6 radishes (thinly sliced); 1/2 cup pepitas (roasted and salted pumpkin seeds); 1/3 cup fresh cilantro leaves

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Spicy Turkey Enchiladas with Pumpkin Seeds

Course: Favorites

Keyword: enchiladas, turkey

Servings:

Author: PureWow

Ingredients

Nonstick spray as needed
2 tablespoons extra-virgin olive oil
1 bunch green onions thinly sliced
2 cloves garlic minced
1 jalapeño seeded and minced
3 cups shredded leftover turkey or chicken
2 cups shredded Monterey jack cheese
One 28-ounce can red enchilada sauce
12 small corn tortillas
6 radishes thinly sliced
1/2 cup pepitas roasted and salted pumpkin seeds
1/3 cup fresh cilantro leaves

Instructions

Preheat the oven to 400°F. Grease a 9-by-13-inch casserole dish with nonstick spray.
In a medium skillet, heat the olive oil over medium heat. Add the green onions, garlic and jalapeño and sauté until tender and fragrant, about 4 minutes. Transfer to a medium bowl and then stir in the turkey and one-third of the cheese.
Pour half of the enchilada sauce into the casserole dish. In the same skillet you used for sautéing, lightly warm 2 or 3 tortillas at a time, about 1 minute per batch.
Fill each tortilla with a heaping ¼ cup of the turkey filling and then wrap tightly into a log and place in the casserole dish. Repeat with the remaining tortillas and filling.
Pour the remaining sauce over the enchiladas and top with an even layer of the remaining shredded cheese. Bake until the sauce is bubbly and the cheese is melted, 25 to 30 minutes.
Serve immediately, garnished with radish slices, pepitas and cilantro.