Leftover Turkey Enchiladas
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Calories
563 kcal
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Course
Main Course, Dinner
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Cuisine
American
Leftover Turkey Enchiladas
Description
Leftover Turkey Enchiladas use shredded cooked turkey combined with sautéed green bell pepper, onion, and garlic to create a flavorful filling. The tortillas are spread with enchilada sauce before adding the turkey mixture and cheese, then rolled and placed in a baking dish. Additional sauce and cheese top the enchiladas before baking under foil and then uncovered to brown the cheese. The result is a warm, cheesy casserole with tender turkey and soft tortillas coated in tangy sauce.
The sautéing of the vegetables before combining with turkey adds softness and sweetness. Covering the baked enchiladas initially traps steam to heat everything through without drying out the tortillas. Removing the foil near the end encourages a pleasantly browned and bubbly cheese topping. This method balances moisture and texture for a comforting enchilada dish.
These enchiladas work well as a main meal served with sides like rice or beans. They are convenient for using up leftover turkey from holiday meals or roasted poultry. The flavorful sauce and melting cheese make them suitable for casual family dinners or potlucks.
According to the notes, the casserole can be assembled ahead and refrigerated for up to two days or frozen for up to three months both before or after baking. When cooking from frozen, it should be thawed overnight and baked at 350°F until heated through. Spreading sauce inside the tortillas before rolling helps avoid sogginess, and placing enchiladas seam side down keeps them intact while baking.
Ingredients
- 2 teaspoons olive oil
- 1 green bell pepper diced
- ½ onion diced
- 2 cloves garlic
- 8 tortillas 6" each, corn or flour
- 2 cups turkey or chicken, cooked, shredded
- 15 ounces enchilada sauce divided
- 2 cups Monterey jack cheese shredded, divided
Instructions
- Preheat oven to 400°F. Lightly grease a 9x13 pan.
- Heat oil in a small skillet. Cook the onion and peppers over medium heat until tender. Stir in garlic and cook 1 minute more. Toss with the turkey and season with salt & pepper to taste.
- Place ½ cup enchilada sauce in the bottom of the prepared pan.
- Spread 1 tablespoon of enchilada sauce on each tortilla. Top each with ¼ cup of the turkey mixture and 2 tablespoons cheese. Roll up and place in the pan, seam side down.
- Pour remaining enchilada sauce over top and sprinkle with remaining cheese.
- Cover with foil and bake 15 minutes. Remove foil and bake uncovered for 5-10 minutes or until the cheese is browned and bubbly.
Notes
- Spread enchilada sauce inside tortillas before rolling or dip tortillas into sauce for better moisture balance.
- Place tortillas seam side down in the pan to prevent unrolling while baking.
- Bake just until heated through to keep tortillas from becoming soggy.
- You can assemble ahead and refrigerate for up to 2 days or freeze up to 3 months before or after baking.
- When baking from frozen, thaw overnight in the refrigerator, then bake at 350°F for about 30 minutes or until heated through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 563 kcal
% Daily Value*
| Calories | 563 | 28% |
| Carbohydrates | 40g | 13% |
| Protein | 40g | 80% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 127mg | 42% |
| Sodium | 1402mg | 58% |
| Potassium | 377mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 1045IU | 21% |
| Vitamin C | 26mg | 29% |
| Calcium | 501mg | 50% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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