Leftover Thanksgiving Turkey Enchiladas

Best way to use up your leftover holiday turkey (or chicken!). A crowd-pleaser for kids + grown ups!

We all love a leftover turkey slider. But have we had leftover Thanksgiving turkey enchiladas stuffed with melted cheddar cheese both inside and on top? Because I think we’ve just taken holiday leftovers to the next level. I mean, is this a reason to make a Thanksgiving turkey? Maybe, maybe so.

I particularly love this recipe because you can use up all the leftover turkey (or leftover rotisserie chicken if you’re making this year round) without it actually tasting like leftovers. It’s really just delightful cheesy enchiladas and you can customize it to what you have on hand – adding in black beans, corn, mushrooms or any other veggies you might have lying around.

tips and tricks for success

• Save all your turkey leftovers. Dark meat, white meat, save it all! This is a great recipe to repurpose all those holiday leftovers. Don’t have any turkey leftover? Shredded rotisserie chicken will also work so well here.
• Soften the tortillas. Warm the tortillas first so they are easier to roll. Wrap the tortillas in a damp paper towel and microwave for about 30 seconds. You can also fry the tortillas, in batches, in a little bit of oil (about 1 tablespoon vegetable oil) until crispy but pliable.
• Make it spicy. If you prefer a little bit of heat, diced jalapeno is a great addition with your onion and bell pepper.
• Do not overstuff. Size matters! Overstuffing may sound like a good idea since the filling is the best part, but this can result in ripped tortilla and overspill.
• Broil for crispy edges. Love those crispy edges? Broil (optional step) the enchiladas for a few minutes, watching carefully, until bubbling and crisped.

Print

Leftover Thanksgiving Turkey Enchiladas

Best way to use up your leftover holiday turkey (or chicken!). A crowd-pleaser for kids + grown ups!

Prep Time 25 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6 servings

Ingredients

• 2 ⅓ cups red enchilada sauce divided
• 1 tablespoon vegetable oil
• 1 medium sweet onion diced
• 1 red bell pepper diced
• 3 cloves garlic minced
• 1 ½ teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 4 cups coarsely shredded turkey or rotisserie chicken
• 1 (4-ounce) can diced green chiles
• ⅓ cup chopped fresh cilantro leaves
• 2 cups shredded sharp cheddar cheese divided
• Kosher salt and freshly ground black pepper to taste
• 12 5-inch corn tortillas warmed
• ¼ cup diced red onion
• ¼ cup crumbled cotija cheese

Instructions

• Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray. Spread 1/3 cup enchilada sauce onto the bottom of the baking dish.
• Heat vegetable oil in a large cast iron skillet over medium heat. Add onion and bell pepper, and cook, stirring frequently, until tender, about 3-4 minutes.
• Stir in garlic, chili powder, cumin and oregano until fragrant, about 1 minute. Remove from heat.
• Stir in turkey or chicken, green chiles, 1/2 cup enchilada sauce and cilantro. Stir in 3/4 cup cheese; season with salt and pepper, to taste.
• To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/2-3/4 cups of the turkey mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and turkey mixture.
• Top with remaining enchilada sauce and remaining cheese.
• Place into oven and bake until bubbly, about 35-40 minutes.
• Serve immediately, sprinkled with red onion and cotija cheese.

Video

The post Leftover Thanksgiving Turkey Enchiladas appeared first on Damn Delicious.