Thanksgiving Turkey Leftovers: Turkey Enchiladas-Step by Step Instructions
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Turkey Leftovers: Enchiladas
Unless you cook a small turkey, or you have a large crowd of guests who carry off doggie bags from your Thanksgiving table, you will look at a crowded refrigerator and wonder how you are going to eat turkey leftovers for the next few days.
Of course, one of the things you can do is freeze a large portion of the meat for another day. But, with the holidays of Thanksgiving and Christmas following each other, in the U.S., it is a meal you won't want to repeat very often. Sure it is a heart healthy food rich in protein, but variety is the spice of life.
I recently cooked our Thanksgiving turkey early to share with my nephew before he visited his relatives in Charlotte. We had all the trimmings: cranberry sauce, pumpkin pie and, of course, turkey and stuffing.
The great thing about it is our leftovers went fast. Although I did freeze a bagful of the meat, I was also able to create a nine inch turkey pot pie for one left over meal, and the second night, a delicious turkey enchilada.
Now, for anyone who loves Mexican food and enjoys the flavor of chicken enchiladas, you will appreciate the ease in which turkey can be substituted. I added a few ingredients in this recipe that I haven't used before and it created a much richer blend of flavors and consistency. I hope you enjoy it.
How to make turkey enchiladasClick thumbnail to view full-size
- 1 pkg Tortillas, Burrito or Enchilada size
- 1 15 oz-20 oz can Enchilada sauce, red or green
- 1/2 (15 oz) can refried beans, regular or fat free
- 1/2 C dry brown rice, makes 1 cup of rice
- 1 C cheddar cheese, grated
- 1/2 C black olives, sliced
- 2 C leftover turkey, chopped
- 1/2 C Sour Cream, for topping
How to make Turkey Enchiladas
- Heat oven to 350 degrees. Start rice. Rice to water ratio is 1:2 I used 1/2 c rice for 1 C of water, but if you want to make more for another meal, increase the dose.
- While rice cooks (20-30 min), chop 2 C turkey (or whatever you have) and place in a large bowl.
- Chop olives and put all but 2 T in the bowl with the turkey.
- Put 3/4 C of cheese into bowl saving a 1/4 C to garnish top.
- Add refried beans and 1/2 can of the sauce saving the remainder of the sauce to pour over the top.
- Add the cooked rice (should be about 1 C cooked) to the bowl and mix together.
- Taking a tortilla, (I use the larger burrito size), place 1/2 C of the mixture at one end of the tortilla and roll up, tucking one end in after the second roll. When finished, place the seam side down into a casserole dish that was prepared with cooking spray.
- When all tortillas are completed pour the remainder of the sauce over the tortillas, sprinkle with the remainder olives, and top with the remainder cheddar cheese.
- Place in the preheated oven for about 20 minutes or until heated through and cheese on top is bubbly. Enjoy!
La Banderita Brand Extra Large Flour Tortillas
|Serving size: 1|
|Calories from Fat||18|
|% Daily Value *|
|Fat 2 g||3%|
|Saturated fat 2 g||10%|
|Unsaturated fat 0 g|
|Carbohydrates 35 g||12%|
|Sugar 0 g|
|Fiber 5 g||20%|
|Protein 6 g||12%|
|Cholesterol 0 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
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