Thanksgiving Day Leftover Turkey Enchilada

Thanksgiving Day Leftover Turkey Enchilada’s are a great way to use up your turkey. I have 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.

Thanksgiving Day Leftover Enchilada

Thanksgiving Day Leftover Enchilada


2 cups shredded turkey
1 cup chicken stock
2 tablespoons olive oil
1 4.5 ounce can chopped chiles
1 small onion minced
1 teaspoon cumin
1/4 cup fresh cilanto leaves
1 cup shredded Monterey Jack cheese
1/2 teaspoon ground cinnamon
1 tablespoon chili powder
1 tablespoons cayenne pepper
1 28 ounce can tomato sauce
2 tablespoons tomato paste

Garnish (optional)
Sour Cream
Diced tomatoes
Cilantro leaves chopped

In a large skillet over medium heat sauté onion in olive oil for 4-minutes. Add chiles, chicken stock, turkey and cumin with a pinch of salt and sauté for 5-minutes on medium high heat. Remove from stove, add cilantro stirring well and let rest covered until enchilada sauce is done.

In a large saucepan over medium heat combine tomato sauce, cinnamon, chili powder, and cayenne pepper. Stir well until hot and add 2-tablespoons tomato paste and stir for 1-minute.

Preheat oven to 350. Place corn tortillas in paper towel and microwave for 30-seconds on high so they become workable. Using a large plate place one corn tortilla on plate and spoon just enough sauce to cover top side of tortilla. Add turkey mixture and roll.

Using a large oven proof baking dish drizzle sauce in pan just to coat the bottom. Place enchiladas up against each other and cover with sauce and shredded cheese. Bake for 25-30 minutes or until cheese is melted. Serve with sour cream, sliced jalapeños, diced tomatoes, fresh cilantro leaves.



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  1. […] an enchilada, this will take a while. So we worked ever so slowly as I could see he really had little work ethic […]

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