A quick and tasty recipe for turkey enchiladas, perfect to use up leftover Thanksgiving turkey.
This is the first year I’ve truly been excited for turkey leftovers. I never really thought to consider doing more with the turkey than just eating it as is, cold straight from the fridge… you know you do it too, or warm with a side of stuffing and mashed potatoes. The stuffing and apple pie leftovers are always my favorite. Carboholic and head over heels in love with apples.
Now, that’s of course assuming you have any leftovers at all. Some years there isn’t much in the way of leftovers and usually the person that hosts gets the bulk of them. I guess that’s the bonus to putting in all of the hard work to feed a crowd. Sometimes I want to make a mini feast just to have the leftovers for our own home since we haven’t hosted in many years. I guess that’s sort of what I’m doing now, only it’s over an extended time, one recipe at a time.
After making a classic soup, I knew it was necessary to create another classic and well loved dish. Leftover turkey enchiladas that are creamy, cheesy and spicy! It’s a fun and fairly quick meal for 3-4. This batch seriously vanished before my eyes.
Yield: Makes 8 or serves 3-4
Leftover Turkey Enchiladas
A quick and tasty recipe to use up leftover Thanksgiving turkey.
- 1 tbsp olive oil
- 1/2C bell pepper, diced
- 1/3C yellow onion, diced
- 1 Jalapeño, minced
- 2C turkey, shredded
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp garlic powder
- 1/4 tsp cayenne
- 3/4C chicken broth
- 1/3C heavy cream
- 2 tbsp flour
- 1 - 1 1/2C Monterey Jack Cheese (or a mixture of various cheddars)
- 3 tbsp sour cream
- 8 small flour tortillas
Preheat oven to 350 degrees.
Heat olive oil in a medium skillet over medium heat. Sauté vegetables until softened, 5-6 minutes. Add shredded turkey and spices, tossing and cooking for an additional 3-4 minutes. Reduce heat to medium-low, pour in half of the chicken broth and half of the heavy cream. Stir gently, cooking for 3-4 minutes more. Transfer turkey and vegetables to a small bowl.
Add flour to remaining liquid, whisking until thick. Sprinkle in 1/2 cup shredded cheese and sour cream. Stir until smooth and creamy. If needed, additional heavy cream and chicken broth until desired consistency is reached. It should be pourable but not super thin. Turn heat down to low.
Fill center of each tortilla with turkey mixture, roll and place in a rectangular baking dish. Pour sauce over the top of rolled tortillas. Top off with remaining shredded cheese.
Bake for 20-25 minutes. Serve warm with optional sour cream.
Adapted from: The Pioneer Woman