So I was going to give you a big, long complicated recipe for making enchiladas from scratch but who really wants to cook the day after Thanksgiving?
Sautee in large frying pan:
1 med onion chopped
½ med red/green pepper chopped
2 cloves garlic minced
1 teaspoon salt
Add and mix:
3 cups cooked turkey, shredded
Slice and dip:
Slice 12 (10 inch) corn tortillas into strips and lightly dip tortillas in 1/3 cup hot oil until soft and drain.
2 cups Mexican Crema or Sour Cream
2 cups shredded Manchego or Monterey Jack cheese
Layer in a casserole pan in alternating layers like lasagna:
2 Cans store-bought green Enchilada sauce
Bake at 350° for about 30 minutes, or until hot and bubbly. Let set 5-10 minutes before serving. Garnish with Mexican crema or sour cream, sprinkle with Cotija cheese and slices of avocado.