Leftover Turkey Enchiladas

By spend with pennies

Ingredients

2 teaspoons olive oil
1 green bell pepper (diced)
½ onion (diced)
2 cloves garlic
8 tortillas (6" each, corn or flour)
2 cups cooked shredded turkey (or chicken)
15 ounces enchilada sauce (divided)
2 cups Monterey jack cheese (shredded, divided )

Prep Time10mins
Cook Time25mins
Servings4

Instructions

Preheat oven to 400°F. Lightly grease a 9x13 pan.

Heat oil in a small skillet. Cook the onion and peppers over medium heat until tender. Stir in garlic and cook 1 minute more. Toss with the turkey and season with salt & pepper to taste.

Place ½ cup enchilada sauce in the bottom of the prepared pan.

Spread 1 tablespoon of enchilada sauce on each tortilla. Top each with ¼ cup of the turkey mixture, 2 tablespoons cheese, and the pepper mixture. Roll up and place in the pan, seam side down.

Pour remaining enchilada sauce over top and sprinkle with remaining cheese.

Cover with foil and bake 15 minutes. Remove foil and bake uncovered for 5-10 minutes or until the cheese is browned and bubbly.