The feast has been devoured (at a time or two at this point), the guests are gone, yet you’re left with a gob of turkey that’s still waiting to be eaten. Sure, you can chow down on it as-is for the tenth time OR you can use it to make Leftover Turkey Enchiladas! Our vote is for the second option for lots of reasons. First, it’s just so tasty! We never considered adding turkey to our regular enchiladas, but it really makes for a fantastic flavor combination. And speaking of flavors, our second reason is that your taste buds get a little Tex-Mex-seasoned switch up, making it more likely for you to actually consume all the turkey that’s left. We could go on and on, but our final proposition for you choosing to make these Leftover Turkey Enchiladas is because it’s so easy! Even though it’s been a few days since your massive meal, it takes some time to recover from all that time in the kitchen (plus, washing dishes. Ick.) Trust us, you won’t be disappointed!
Ingredients
- 2 teaspoons olive oil
- 1/2 onion, diced
- 1 green pepper, diced
- 2 cloves garlic
- 2 cups turkey breast, boneless and skinless, cooked and cut into small pieces
- salt, to taste
- pepper, to taste
- 1 (15-ounce) can enchilada sauce, divided
- 8 (6-inch) corn or flour tortillas
- 2 cups Monterey Jack cheese, shredded, divided
- fresh herbs, such as cilantro leaves, to taste, for garnish
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Lightly grease a 9×13-inch baking dish.
Step 3 –In a small pan over medium heat, heat the oil.
Step 4 –Add the onion and the pepper to the oil and cook, stirring occasionally, until they are tender.
Step 5 –Stir the garlic into the onion mixture and cook for 1 minute.
Step 6 –Add the turkey to the onion mixture and season with the salt and the pepper. Toss to combine.
Step 7 –Transfer the pan away from the heat.
Step 8 –Pour 1/2 cup of the enchilada sauce in the bottom of the prepared pan.
Step 9 –Spread 1 tablespoon of the enchilada sauce onto each of the tortillas.
Step 10 –Fill each of the tortillas with 1/4 cup of the turkey mixture, 2 tablespoons of the cheese, and 2 tablespoons of the onion mixture.
Step 11 –Roll the tortillas up and place them seam-side down in the prepared baking dish.
Step 12 –Pour the remaining enchilada sauce over the filled tortillas and sprinkle with the remaining cheese.
Step 13 –Cover the baking dish with foil and bake the enchiladas for 15 minutes.
Step 14 –Discard the foil and bake the enchiladas until the cheese has browned and is bubbly, about 5-10 minutes.
Step 15 –Serve garnished with the fresh herbs.
