Delicious Leftover Turkey Enchiladas
There’s no reason that all of that amazing leftover turkey has to go to waste this year.
In past years we’ve frozen half of it, and had it available all year long when we found some way to use it, or were just craving a turkey sandwich.
We figured that after days and weeks of turkey sandwiches and mock Thanksgiving meals, we’d had enough of turkey and simply couldn’t eat anymore. But then last year I came up with a couple meals that might allow us to use a little more turkey for a little longer.
That was when my Leftover Turkey Pot Pie and Delicious Leftover Turkey Meatballs were born!
This year I was a little smarter and planned for many more wonderful leftover Thanksgiving turkey dishes. We were going to truly enjoy our leftover this year!
Enchiladas lend for a variety of different flavors and options for pulling them together. Most enchiladas at least contain diced onions, but why not consider some other yummy vegetables that are traditional with turkey.
Celery and green peppers are delicious complements to this unique dish. You can even use a variety of different sauces to top your creations.
Many people like using canned enchilada sauce to top off their enchiladas. Pre-prepared enchilada sauce comes in red sauce, green sauce, white sauce, and brown sauce. What sounds like the best option?
You could even use cream of chicken, cream of celery, cheese soup, any other variety of soup, or even just a great salsa.
For those of you that wish to push the boundaries on your enchilada toppings, or don’t want to use a canned sauce, consider getting creative and making your own. You can find tons of homemade versions for any of these soups, sauces or salsas online easily.
Whatever way you choose to enjoy these enchiladas, though, make them your own! Check out my favorite version below!
What kind of enchilada sauce do you prefer on your enchiladas?
- 2 cups leftover turkey
- 1 (8.75oz) can corn
- 1 medium yellow onion
- 1 medium green chile
- 1 (10.75oz) can cream of celery
- 1 (8oz) container sour cream
- 1 cup salsa
- 3 cups shredded cheese
- 2 tablespoons cilantro
- 12 medium flour tortillas
- Preheat your oven to 400°F. Prepare a 13 x 9 casserole dish by spraying it generously with cooking spray.
- Set a large bowl to the side to collect all of your ingredients as they are ready.
- On a cutting board, shred about 2 cups of your leftover turkey meat. Add your shredded turkey to your bowl.
- Next, on that same cutting board, chop your medium yellow onion. When chopped finely, add it to your mixing bowl as well.
- Finally, well chop your green chile. To do this, first cut it in half and scrape the seeds into the sink.
- Make sure to wash it out thoroughly before chopping it on your cutting board. You will want to chop it finely so no one gets a huge hunk of spice in a bite of enchilada. Once chopped, add it to your large mixing bowl.
- Open up your can of corn and dump it into your current mixture. Mix everything together.
- Now it’s time to add in your Cream of Celery soup. If you’d prefer not to use the canned version, check out my article on Cream of Celery Soup Alternative.
- Mix about half of this into your other ingredients thoroughly until evenly distributed. Set aside the other half of your soup to use for a topping.
- Do the same thing with your sour cream. Mix half of your sour cream into your enchilada mixture, while mixing the rest of it into your set aside cream of celery soup.
- On the side, arrange each of your flour tortillas, width wise, into your rectangular casserole by folding each of them ready to be filled.
- I usually pop all of my tortillas in the microwave for about 30 seconds ahead of time so that they don’t crack and break when I folded them into my casserole.
- Sprinkle a thin layer of shredded cheese down the middle of each of your tortillas in your casserole dish, leaving half to sprinkle on top of your enchiladas before baking.
- Evenly distribute all of your enchilada mixture into each of your tortillas.
- Then tuck one end of one tortilla across the mixture and down into the other side.
- Roll the tortilla the same direction you tucked that first tortilla edge, leaving the folded edge pointing towards the bottom of the casserole dish.
- Do this same thing with each of your tortillas, pushing them together towards one end of the casserole dish, tucking them together closely. If you run out of room going one direction, roll the remaining tortillas down the side edge of your casserole.
- Spread your cup of salsa evenly across all of your uncooked enchiladas.
- Top this with your sour cream/cream of celery mixture.
- Finally, sprinkle the entire top with your remaining shredded cheese.
- Bake for about 20 minutes and sprinkle with cilantro when done.
|Serving size: 2 enchiladas|
|Calories from Fat||144|
|% Daily Value *|
|Fat 16 g||25%|
|Saturated fat 7 g||35%|
|Unsaturated fat 0 g|
|Carbohydrates 42 g||14%|
|Sugar 0 g|
|Fiber 6 g||24%|
|Protein 34 g||68%|
|Cholesterol 98 mg||33%|
|Sodium 725 mg||30%|
|* 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.|
One thing that’s great about this dish is that you can make it so many different ways for a taste that your family truly loves. Cream of chicken soup, cream of celery soup, and a variety of vegetables and cheeses can make for some amazing enchiladas.
However, turkey has its own unique flavor. I noticed that trying to make these decadent enchiladas like they were just plain old chicken just didn’t work.
We also had this dish at my husband’s grandmother’s house the week after Thanksgiving. She diced the turkey, didn’t use cheese inside, and instead used a mixture of cream of mushroom and cream of chicken. It just didn’t work and they weren’t very appetizing.
That’s why I developed this recipe that was perfect to complement the unique flavors that a delicious Thanksgiving turkey has to offer.
I highly suggest shredding large pieces of turkey meat and thinking lighter flavors, like cream of celery, white cheeses, and lightly flavored vegetables like celery and green peppers to make this dish a success.
Seriously, lots of turkey is a critical piece of this dish!
You will really love these enchiladas. We did! We even made them a second time because they were so good.
If you find another version that you love, please share! I would love to hear what you discover!
In the meantime, consider another great recipe for your Thanksgiving leftovers. Incredible Leftover Turkey Chili, Delicious Leftover Turkey Enchiladas, Crispy Leftover Turkey Alfredo Pizza, Juicy Leftover Turkey Meatloaf, Yummy Leftover Turkey Pot Pie, and Leftover Turkey Meatballs are all great uses for leftover Thanksgiving turkey.
I’ve got some great recipes for Leftover Pumpkin Pie/Apple Pie Milkshakes, Leftover Mashed Potato/Sweet Potato Pancakes, Leftover Stuffing and Cranberry Cookies, Sweet Leftover Cranberry Barbeque Sauce, and even Scrumptious Leftover Cranberry Bread.
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© 2013 Victoria Van Ness