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Leftover Thanksgiving Turkey Enchiladas

Leftover Thanksgiving Turkey Enchiladas that Wow Your Tastebuds

Transform your holiday leftovers into delightful Leftover Thanksgiving Turkey Enchiladas, a game-changing dish that guarantees satisfaction for the whole family.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Enchiladas
  • 1 cup Red Enchilada Sauce homemade is recommended
  • 2 tablespoons Vegetable Oil can substitute with olive oil
  • 1 medium Sweet Onion substitute with yellow onion if preferred
  • 1 medium Red Bell Pepper green bell pepper can be used as a substitute
  • 2 cloves Garlic minced
  • 1 tablespoon Chili Powder adjust based on preference
  • 1 teaspoon Ground Cumin omit for a milder flavor
  • 1 teaspoon Dried Oregano Mexican oregano may be used
  • 2 cups Coarsely Shredded Turkey any leftover turkey works
  • 1 can Diced Green Chiles canned jalapeños can be used for more heat
  • ¾ cup Chopped Fresh Cilantro Leaves omit for a non-herb option
  • 1 cup Shredded Sharp Cheddar Cheese other cheeses can be used
  • 8 pieces Corn Tortillas flour tortillas can be substituted
For Garnishing
  • ½ cup Diced Red Onion shallots can be used
  • ½ cup Crumbled Cotija Cheese feta cheese can be used as an alternative

Equipment

  • Large skillet
  • 9 x 13-inch baking dish

Method
 

Step-by-Step Instructions for Leftover Thanksgiving Turkey Enchiladas
  1. Preheat your oven to 375°F (190°C). Lightly oil a 9 x 13-inch baking dish and spread 1/3 cup of enchilada sauce across the bottom.
  2. In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add diced onion and red bell pepper and cook for 3-4 minutes until tender.
  3. Stir in 2 minced garlic cloves, 1 tablespoon chili powder, 1 teaspoon ground cumin, and 1 teaspoon dried oregano. Sauté for 1 minute until fragrant.
  4. Remove from heat and mix in 2 cups shredded turkey, 1 can diced green chiles, ½ cup enchilada sauce, and ¾ cup cheese. Season with salt and pepper.
  5. Place ½ to ¾ cup of the turkey mixture in the center of a corn tortilla, roll tightly, and place seam-side down in the baking dish.
  6. Drizzle the remaining enchilada sauce over the assembled enchiladas and sprinkle with 1 cup of shredded cheddar cheese.
  7. Bake for 35-40 minutes until golden and bubbly. Ensure the cheese is melted and edges of the tortillas are crisp.
  8. Garnish with diced red onion and crumbled cotija cheese. Serve warm.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 25mgCalcium: 250mgIron: 2mg

Notes

For best results, consider making your own enchilada sauce to elevate flavor. Assemble ahead of time and refrigerate for convenience.

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