A delightful way to use leftover turkey or chicken, this enchilada bake is cheesy, flavorful, and perfect for a quick dinner.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated to achieve even cooking.
In a mixing bowl, combine the cooked turkey, diced bell pepper, 1.5 cups of shredded cheddar cheese, 1 cup of salsa, cumin, and chili powder.
Mix thoroughly to ensure the spices are evenly distributed.
Spoon the filling mixture evenly into the center of each tortilla.
Avoid overfilling to make rolling easier.
Roll up each tortilla and place them seam-side down in a lightly greased baking dish.
Arrange the tortillas snugly to prevent them from unrolling.
Top the rolled tortillas with the remaining 0.5 cup of shredded cheddar cheese and 0.5 cup of salsa.
Spread the toppings evenly for consistent flavor.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Check the dish at 15 minutes to avoid overcooking.
Serve warm with your favorite sides and enjoy!
Garnish with fresh cilantro or a dollop of sour cream for added flavor.
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