1 1/2 cups (200 g) of Butterball Frozen Whole Turkey, roasted and shredded
1 package of small corn tortillas - cut into wedges
2 tbsp – 4 tbsp (30 ml – 60 ml) canola oil
1 1/2 cups (350 ml) red sauce
4 fried eggs
1/2 cup (120 ml) Cotija cheese or cheddar cheese, shredded
1/4 cup (60 ml) cilantro
TIP: Note: When frying your tortilla wedges, make sure your pan is HOT! You are not deep frying, just simply coating the pan with canola oil. Note: Red sauce, or a prepared enchilada sauce, is available at most grocery stores. You can also make it at home to have on hand for this tasty recipe!
In a medium frying pan coated with canola oil on high heat, fry tortilla wedges in batches until crisp. Set aside on a paper towel to cool and drain excess oil.
Once all tortillas are fried, add leftover turkey and red sauce to pan. Cook over medium heat until warmed throughout. Add fried tortillas and stir to coat.
Divide mixture into 4 dishes and top each with 1 fried egg, 1/4 of a sliced avocado, cheese and cilantro. Serve immediately.
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