Directions
- First, in a mixing bowl, add pulled turkey, 3 cups of cheddar cheese, 5 cups of enchilada sauce, cumin, coriander, garlic powder and Pit Boss Maple Chipotle rub, then mix well.
- Set your griddle to a medium heat, then apply a generous amount of butter or oil of choice (doing this will keep the tortillas from falling apart during the baking process). Then, griddle the corn tortillas until they’re golden brown. Note: A cast iron pan on the stove is a great substitution for a griddle.
- Next, coat a full-size aluminum pan with nonstick spray, ensuring the whole pan is coated.
- Place 1/3 to 1/2 cup of your meat and cheese filling onto the surface of each tortilla and roll them up, placing each of them in the greased pan as you go.
- Once you have filled the whole pan, top the enchiladas with the remaining enchilada sauce and cheese before baking them on the Pit Boss Grill at 300°F for 25 to 30 minutes, or until an internal temperature of 165°F is reached.
- Remove the enchiladas from the grill, let cool slightly, then separate into your meal prep containers of choice, adding one cup of Spanish rice if desired.
- Store your meal prep containers in the fridge for 3-5 days.
- When you're ready to reheat, place in the microwave and heat for 1-2 minutes. Remember to check if your meal prep containers are microwave safe, otherwise, dump onto a bowl or plate before reheating.
