Leftover Turkey Enchiladas
These Leftover Turkey Enchiladas are the perfect way to turn leftovers into a brand new delicious dinner! Your Thanksgiving leftovers will get a complete makeover and provide another meal entirely with these flavorful enchiladas.
Servings: 6 people
Calories: 364kcal
Ingredients
- 3 cups turkey, shredded and cooked
- 2 cups red enchilada sauce
- 1/4 cup cream cheese
- 3 tbsp fresh cilantro, finely chopped
- 1/2 tsp kosher salt
- 1/2 tsp garlic powder
- 1 tsp onion powder
- 8 regular flour tortillas
- 2 cups Monterey Jack cheese, finely shredded
- 1/2 tsp lime juice
For serving
- 1 avocado, diced
- 1 tbsp fresh cilantro, finely chopped
- 1 jalapeño, diced
- 1/4 cup sour cream
- 1/4 cup salsa
Instructions
- Preheat the oven to 400℉.
- Spread 1/2 cup of the enchilada sauce on the bottom of a 9 x 13 baking dish. In a large mixing bowl, stir together the shredded turkey, 1/2 cup enchilada sauce, cream cheese, 3 tbsp chopped cilantro, salt, garlic, and onion powder.
- Place the turkey mixture in the center of 8 tortillas. Roll the tortillas up and place them seam side down in the baking dish. Repeat with all remaining tortillas until you have 8 filled tortillas in a row. Then, pour the remaining enchilada sauce over the filled tortillas. Finish by topping with the shredded cheese.
- Spray a sheet of aluminium foil with oil then cover the enchiladas (olive oil side down). Bake for 10 minutes, covered, then remove the foil and bake uncovered for 10 to 15 minutes until golden on top.
- When the enchiladas are finished baking, squeeze the lime juice over top and serve with avocado, cilantro, sour cream, jalapeños, and salsa.
Nutrition
Calories: 364kcal | Carbohydrates: 16g | Protein: 25g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 80mg | Sodium: 876mg | Potassium: 435mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1111IU | Vitamin C: 8mg | Calcium: 326mg | Iron: 2mg
