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Delicious Christmas Enchiladas for the Festive Season

Christmas Enchiladas made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 12 corn tortillas
  • 2 cups shredded turkey
  • 1 cup cooked spinach chopped
  • 1 cup red enchilada sauce
  • 1 cup sour cream
  • 2 cups shredded cheese cheddar or Monterey Jack
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 cup fresh cilantro chopped
  • Salt and pepper to taste

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, mix the shredded turkey, cooked spinach, cumin, garlic powder, salt, and pepper until well combined.
  3. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable.
  4. Spread a thin layer of enchilada sauce on the bottom of a baking dish.
  5. Take a tortilla, fill it with about 1/4 cup of the turkey mixture, and roll it up tightly.
  6. Place the rolled tortillas seam-side down in the baking dish, continuing until all tortillas are filled and in the dish.
  7. Pour the remaining enchilada sauce evenly over the top of the tortillas and sprinkle with cheese.
  8. Cover the baking dish with aluminum foil and bake for 25 minutes.
  9. Remove the foil and bake for an additional 10-15 minutes, until the cheese is golden and bubbly.
  10. Once out of the oven, let cool for a few minutes before garnishing with cilantro and serving with a dollop of sour cream.