Mexican Turkey Rollups

Got leftover turkey? Roll it up Mexican-style. These rollups pack cubed turkey with cheddar, salsa, olives, and sour cream inside flour tortillas, then bake under a creamy sauce made from taco seasoning and cream of mushroom soup.

The filling goes together in one bowl. The trick is splitting your sour cream and taco seasoning between the filling and the sauce. Half goes inside the rollups for flavor, half goes on top to keep everything moist while it bakes. That top layer melts into a bubbling, spiced blanket that soaks into the tortilla edges.

Serve these on a bed of shredded lettuce with chopped tomatoes and extra salsa on the side. The cool, crisp lettuce is a good contrast to the warm, cheesy filling.

Kitchen Tips

• Use cooked turkey that’s cubed, not shredded. Cubes hold their shape better inside the rollups and give you more texture.
• Place rollups seam-side down so they don’t unroll during baking.
• Don’t skip greasing the dish. The creamy sauce bakes onto the pan, and cleanup is rough without it.
• Let them rest five minutes after baking so the sauce thickens and the cheese sets.

Variations

• Swap turkey for shredded chicken if you don’t have leftovers on hand.
• Use pepper jack instead of cheddar for a spicier kick.
• Add a can of drained green chiles to the filling for a Hatch chile twist.