Description
Leftover Turkey Enchiladas transform simple leftover turkey into a flavorful, comforting dinner bursting with tangy enchilada sauce, melty cheese, and well-seasoned fillings. Easy to prepare and customizable, this dish is perfect for cozy family meals and makes excellent use of holiday leftovers.
Ingredients
Main Ingredients
- Leftover turkey, shredded or chopped – about 3 cups
- Tortillas (flour or corn) – 8-10 soft but sturdy
- Enchilada sauce (homemade or store-bought) – 2 cups
- Cheese (sharp cheddar and Monterey Jack blend), shredded – 2 cups
- Onion, diced – 1 medium
- Garlic cloves, minced – 2
- Green chilies or jalapeños, diced – 1/4 cup
- Cilantro, chopped (for garnish) – 1/4 cup
- Olive oil – 2 tablespoons
Spices
- Cumin – 1 teaspoon
- Chili powder – 1 teaspoon
- Smoked paprika – 1/2 teaspoon
Instructions
- Prepare the Filling: Heat 2 tablespoons olive oil in a skillet over medium heat. Sauté the diced onion and minced garlic until fragrant and translucent, about 3-4 minutes. Add diced green chilies or jalapeños, then stir in the shredded leftover turkey along with cumin, chili powder, and smoked paprika. Cook while stirring for about 5 minutes to meld the flavors.
- Warm the Tortillas: Soften the tortillas to make rolling easier. Warm each tortilla in a dry skillet for 20 seconds on each side or wrap a stack in a damp towel and microwave for about 30 seconds until pliable.
- Assemble the Enchiladas: Pour a thin layer of enchilada sauce on the bottom of a baking dish to prevent sticking. Spoon a generous amount of turkey filling onto each tortilla, sprinkle a little cheese inside, and roll tightly. Place each rolled tortilla seam-side down in the baking dish. Repeat until all filling is used.
- Top and Bake: Cover the rolled enchiladas with the remaining enchilada sauce, then sprinkle evenly with the remaining shredded cheese. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, until the cheese is melted, bubbly, and golden.
Notes
- Use warm turkey to help the filling blend better with spices.
- Avoid overfilling tortillas to prevent tearing during rolling.
- Apply sauce under and over the enchiladas to keep them moist.
- Let the baked enchiladas rest for 5-10 minutes before slicing to settle flavors.
- For best melting, blend sharp cheddar with Monterey Jack or mozzarella cheese.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: leftover turkey, turkey enchiladas, enchiladas, holiday leftovers, comfort food, Mexican cuisine, easy dinner
