Leftover Turkey Enchiladas

In a small bowl, whisk together the Icelandic Provisions Thick and Creamy Skyr Yogurt, diced Mezzetta Sliced Hot Jalapeno Peppers and lime juice and zest. Set aside until ready to use.

Preheat your oven to 425F.

In a large skillet over medium heat, add the olive oil and once hot add in the sliced onion and cumin and cook, stirring often, until the onions are translucent, about 5 minutes. Add in the shredded turkey, 1 cup of the cheese and season with salt and pepper. Stir everything to combine and remove from the heat.

Pour ½ a cup of enchilada sauce into a 9x13 baking dish and place 1/3 of a cup of the turkey filling into each warmed tortilla. Tightly roll up the tortillas and place into the baking, in a row, seam side down.

Top with the remaining enchilada sauce and cheese and transfer to the oven to bake for 15-20 minutes until the sauce is bubbly and the cheese is melted. Top with a generous drizzle of the jalapeno yogurt mixture, more Mezzetta Hot Sliced Jalapenos and fresh cilantro leaves before serving with Mezzetta California Hot Sauce on the side.