Leftover turkey from your holiday feast, paired with our Red Enchilada sauce, makes for a stellar weeknight supper. You can substitute cooked chicken, pork or beef, as well.

Prep time: 20 min | Cook time: 35 min | Servings: 6 



Preheat oven to 375°F. Wrap tortillas in foil and place in the oven while it preheats. Spray a 2-quart baking dish with cooking spray. Spread ¼ cup enchilada sauce in bottom of dish.

In a large bowl, combine turkey, chiles and 1 cup cheese. Stir in ¼ cup enchilada sauce.

Working with 1 warmed tortilla at a time, spoon about 1/3 cup filling down center of tortilla. Roll up and place seam-side-down in prepared baking dish. Repeat with remaining tortillas and filling. Top with remaining sauce and cheese.

Spray a piece of foil with cooking spray. Cover dish and bake 20 minutes. Remove foil and bake 10-15 minutes or until cheese melted and sauce is bubbly. Serve garnished with onions, guacamole and cilantro.