Turkey Enchiladas
ShareA 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.
Leftover Turkey Enchiladas
Ingredients
- 1 tbsp olive oil
- 1/2 C bell pepper diced
- 1/3 C yellow onion diced
- 1 Jalapeño minced
- 2 C turkey shredded
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp garlic powder
- 1/4 tsp cayenne
- 3/4 C chicken broth
- 1/3 C heavy cream
- 2 tbsp all purpose flour
- 1 - 1 1/2 C Monterey Jack Cheese or a mixture of various cheddars
- 3 tbsp sour cream
- 8 small flour tortillas
Instructions
- Preheat oven to 350°F.
- 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.
Notes
Mmm, I’ve been craving enchiladas! These look so cheesy and delicous!
I agree with Amanda! These look so good and I want them for lunch!
This is me, the day after Thanksgiving: Standing at the fridge, in my PJs, fork in hand, eating directly from the leftover turkey container. Yes, I eat the stuffing that way too. Guilty as charged!!
These enchiladas look so yummy and simple, however, maybe I’ll get outta my slippers and let the leftovers see their full potential!
I use to do that when I still lived with my parents. I could hear it calling my name through the fridge door, so I’d have to stop and grab a piece on my way through lol
I love cold turkey and cold stuffing leftovers!! Mmm enchiladas would be delicious!
great. now i’m craving mexican food and it’s way too late to be eating it. i love that you created a day-after-thanksgiving meal! what a great idea. i never would’ve thought of this – this is why you’re my friend ;)
I love the leftovers more than the turkey on the day of…probably because I am exhausted from a day of cooking! These look fabulous. I usually make some turkey tetrazzini and my favorite sandwich with cranberry sauce and cream cheese but I need inspiration to step outside those regulars…this sounds like a good one to make that leap!
This sauce sounds delicious. This would be a great change from my red sauce. Thanks!
God I love leftover recipes. I can’t wait for the Friday after so I can start making turkey everything!
I love leftover turkey recipes, and mexican food is my ultimate comfort food – this is perfect!!!
I had an early thanksgiving last week and needed some tasty inspiration for the leftover turkey. Thanks!
we just had enchiladas last night! delish!
Haha, I’m with Barb about being to exhausted on the day of to enjoy as much as leftovers…that must be it! This looks awesome. And it makes me think, wouldn’t it be great to just make a turkey once or twice a year just to enjoy the leftovers in so many meals?
I love enchiladas…need to venture out from my ground turkey ones and try these! looks delish!
My mouth is watering look at these enchiladas. They look delicious!
Whoa! Those look amazing! Mexican food is one of my all-time favorite foods, and I have never thought of this as a way to use up leftover turkey! Such a great idea. I also love warm turkey sandwiches as leftovers. Ahh so yum! I cant wait to try this as a leftover though!
I just roasted a turkey today so I could utilize the meat in fun recipes like this! Enchiladas are so darn good!
I never get sent home with leftovers which honestly really sucks. I’m thinking this year, I am going to sneak some turkey and cranberry sauce in my purse then I can make these enchiladas and a whole gaggle of other recipes!
Why do you buy these rolls, lol?
Use Chapati dough instead (India), it’s basically 1C flour, 3/4C water, baking soda and a little grease (I use olive oil and mediterranean spices, because it’s my fav).
This is simple enough to bake it on electric grill, or you can use it as a piedinha basis in the oven. Takes 10min to make and 5 to bake.
For enchiladas use non-gmo organic corn flour instead.
I’ve made these with cream of mushroom soup mixing only one half a can of milk and sliced black olives on top