Preheat oven and spray two 9X13 casserole dishes with non-stick cooking spray
Wash and chop mushrooms, celery, green onion and red pepper. Place in microwave safe bowl and cook for 7 minutes on high.
Add chopped leftover turkey, tamed jalapenos, 1 tbsp cilantro, black olives, ¾ cup salsa and ½ cup of cheddar cheese to vegetables and stir.
Add about ⅔ cup of mixture to middle of each tortilla,
Then fold over one end from the bottom. (See NOTES for Video)
Next, fold in on each side of tortilla.
Then roll to the top.
Place 6 enchiladas in each casserole dish.
Top with remaining ¾ cup salsa.
Then top with remaining ½ cup cheddar cheese, dividing evenly between all enchiladas. * I grate the cheese for the top a little finer.
Bake in preheated oven for 20 minutes.
Sprinkle with additional chopped fresh cilantro and garnish with additional salsa and sour cream, if desired. Serve warm.
*NOTE: Tamed Jalapenos are a little less spicy/hot than regular. I use Mezzetta brand.**NOTE: You'll notice that low-fat shredded cheese does not melt as nicely as regular cheese (because it has less fat). It doesn't get gooey and melty looking and it hardens faster. You also have to keep a close watch on it if you broil it, as it burns more quickly than regular cheese. ***NOTE: Video: How to roll an enchilada - jump to 2:32 in video to see the rolling of the enchiladaMy Amazon Recommendations (affiliate links)
Leftover Turkey Enchiladas
Amount Per Serving (1 enchilada)
Calories 104Calories from Fat 45
% Daily Value*
Saturated Fat 1g6%
Vitamin A 350IU7%
Vitamin C 2mg2%
* Percent Daily Values are based on a 2000 calorie diet.