Prepared enchilada sauce
Flour or corn tortillas
Leftover turkey, minced or shredded
Sharp cheddar cheese, grated
Garnish: shredded lettuce or cabbage, chopped tomatoes, sliced black olives and guacamole
Pour enchilada sauce onto a plate. Dip or brush both sides of one tortilla into sauce and lay in baking pan. Add finely shredded or chopped turkey, minced onion and cheese. Roll up and place in pan, repeat to fill pan.
Drizzle tops of enchiladas with more enchilada sauce and top with shredded cheese. Roast in a 350-degree oven until bubbling and brown. Serve with rice, shredded lettuce or cabbage, chopped tomatoes, sliced black olives and guacamole. Chef Mick Rosacci, Tony's Markets