These turkey enchiladas take leftovers in a whole new direction.

These simple enchiladas take only 10 minutes to prep, and they work equally well with leftover chicken too.

Warming the tortillas prevents them from cracking and breaking.

Seven turkey enchiladas in an orange baking pan, drizzled with yogurt and fresh chopped cilantro

Photo:Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf

Learnthree ways to warm corn tortillashere.

Lightly coat a 7-by-11-inch baking dish with cooking spray.

Spread 1/2 cup enchilada sauce on the bottom of the dish.

Ingredients for the turkey enchilada recipe

Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf

Place 1 Monterey Jack stick on top of the turkey mixture; roll up the tortilla.

Place in the baking dish, seam-side down.

Repeat the procedure with the remaining tortillas, turkey mixture and cheese sticks.

Sauce for the turkey enchilada recipe covering the bottom of a baking pan

Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf

Pour the remaining 1/2 cup enchilada sauce over the enchiladas; top evenly with Mexican cheese.

Bake until the cheese is melted, 15 to 20 minutes.

Let stand for 10 minutes.

Shredded turkey and black beans tossed together in a clear mixing bowl

Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf

Dollop with the remaining 1/4 cup yogurt and sprinkle with cilantro.

Together, these ingredients pack a nutritional punch and are high in antioxidants and other vitamins and minerals.

Black beans are loaded with vitamins, minerals and fiber, and are a great source of plant protein.

Turkey enchiladas in a baking pan, getting covered with shredded cheese and sauce

Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf

Store in an airtight jar for up to 6 months.

Note that using flour tortillas will alter the nutritional profile of the recipe.

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

(-) Information is not currently available for this nutrient.