Turkey Enchilada

Thanksgiving Day Leftover Turkey Enchilada

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Difficulty Level

Thanksgiving Day Leftover Turkey Enchilada’s are a great way to use up your turkey. I’d like to say that I am officially done with Thanksgiving Day turkey. I made turkey noodle soup, turkey & three bean Mexican soup, turkey pot pies, turkey omelet with cranberry sauce and finally finished with turkey enchiladas. So much turkey I am growing feathers. This is a very simple dish and rather healthy if you limit the cheese and use whole-wheat tortilla’s. But regardless this is a great dish with leftovers and quick to make. And if you can find queso fresco, I suggest you bake the enchilada with Monterey jack and the garnish with queso fresco, makes a world of difference.

Recipe Rating

  • (1 Rating)

Ingredients

  • 2 cups shredded turkey
  • 1 cup chicken or turkey stock
  • 2 tablespoons olive oil
  • 1 4.5 ounce can chopped chiles
  • 1 small onion minced
  • 1 teaspoon cumin
  • 1/4 cup fresh cilantro leaves
  • 1 cup queso fresco or shredded Monterey Jack cheese
  • 2 tablespoons vegetable oil
  • 2 tablespoons flour
  • 1/2 teaspoon cayenne pepper
  • 3-4 tablespoons chili powder
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon cumin
  • 2 tablespoons tomato paste
  • 1 cup chicken broth
  • 1 28 ounce can tomato sauce
  • Garnish (optional) diced tomatoes, cilantro leaves chopped, sour Cream, sliced jalapeños

Instructions

  • 1. In a large skillet over medium sauté onion in olive oil for 4-minutes
  • 2. Add chiles, chicken stock, turkey and cumin with a pinch of salt and sauté for 5-minutes on medium high heat
  • 3. Remove from stove, add cilantro stirring well and let rest covered until enchilada sauce is done
  • 4. In a large saucepan over medium heat combine vegetable oil and flour stirring to combine for 2-minutes
  • 5. Add chicken broth, tomato sauce, cinnamon, chili powder, cumin and cayenne pepper, stirring well until hot (4-5 minutes) and add 2-tablespoons tomato paste and stir for 1-minute, remove from stove and hold
  • 6. Preheat oven to 350
  • 7. Place corn tortillas in paper towel or a kitchen towel and microwave for 25-seconds on high so they become workable
  • 8. Place one corn tortilla on plate and spoon just enough sauce to cover top side of tortilla
  • 9. Add turkey mixture and roll
  • 10. Using a large oven proof baking dish drizzle sauce in pan just to coat the bottom to prevent sticking
  • 11. Place enchiladas (seem side facing down) up against each other and cover with sauce and cheese
  • 12. Bake for 20-25 minutes or until cheese is melted
  • 13. Serve with sour cream, sliced jalapeños, diced tomatoes, fresh cilantro leaves and queso fresco
  • Servings : 4-6
  • Ready in : 55
  • Course :
  • Recipe Type :

Instructions

  • 1. In a large skillet over medium sauté onion in olive oil for 4-minutes
  • 2. Add chiles, chicken stock, turkey and cumin with a pinch of salt and sauté for 5-minutes on medium high heat
  • 3. Remove from stove, add cilantro stirring well and let rest covered until enchilada sauce is done
  • 4. In a large saucepan over medium heat combine vegetable oil and flour stirring to combine for 2-minutes
  • 5. Add chicken broth, tomato sauce, cinnamon, chili powder, cumin and cayenne pepper, stirring well until hot (4-5 minutes) and add 2-tablespoons tomato paste and stir for 1-minute, remove from stove and hold
  • 6. Preheat oven to 350
  • 7. Place corn tortillas in paper towel or a kitchen towel and microwave for 25-seconds on high so they become workable
  • 8. Place one corn tortilla on plate and spoon just enough sauce to cover top side of tortilla
  • 9. Add turkey mixture and roll
  • 10. Using a large oven proof baking dish drizzle sauce in pan just to coat the bottom to prevent sticking
  • 11. Place enchiladas (seem side facing down) up against each other and cover with sauce and cheese
  • 12. Bake for 20-25 minutes or until cheese is melted
  • 13. Serve with sour cream, sliced jalapeños, diced tomatoes, fresh cilantro leaves and queso fresco

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Turkey Enchilada
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  • Average Rating

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About Chef

The Social Chef

Michael Van Horn (aka MJ) 'The Social Chef', has incorporated his passion for culinary with his love and artistic ability of photography, his infatuation with writing, his charismatic ways of ...

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