Overlooked Turkey and Red Pepper Creamy Enchiladas


3 C shredded roasted turkey meat (I used leftover leg and thigh meat from my T-day turkey)
¼ C yellow onion diced
1/3 C red pepper diced
1 ½ C grated cheddar cheese
1 ½ C graded Gouda cheese
1 Can Cream of Chicken Soup, low fat
¼ to 1/3 C milk
Salt and pepper
¼ T ground cumin
½ t chipotle sauce, hot
½ C diced canned green chiles
6 flour tortillas
1 bottle Trader Joes enchilada sauce
Arugula for plating
Sriracha sauce as garnish


  • Combine turkey with next 10 ingredients, using only half the cheeses. Blend with spoon. It should bevery, very moist. If not, add a bit more milk and chiles. Divide mixture evenly among the 6 medium sized tortillas. Not the huge ones. Cover with enchilada sauce, put rest of the cheese on top, cook 375 degrees for 35 to 40 minutes.
  • Serve over arugula and garnish with lime wedges and sriracha if desired.

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