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-made enchilada sauce comes in red sauce, green sauce, white sauce, and brown sauce. But you don't need those as you can make yours homemade!
You could even use a homemade cream of chicken, cream of celery, cheese sauce, or even just a great salsa.
For those of you that wish to push the boundaries on your enchilada toppings, consider getting creative and making your own. You can find tons of homemade versions for any of these 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 cup corn
- 1 medium yellow onion
- 1 cup sour cream
- 1 cup salsa, (check out my homemade recipe!)
- 3 cups shredded cheese
- 1.5 cups homemade cream of chicken, (recipe below)
- 12 medium flour tortillas, (try my homemade tortillas!)
Homemade cream of chicken:
- 3 tablespoons real butter
- 3 tablespoons whole wheat flour
- 1/2 cup chicken broth, homemade preferred
- 1/2 cup organic whole milk
- 1/2 teaspoon pink Himalayan salt
- Preheat your oven to 400 degrees F, and grease a 9x13 casserole dish with some coconut oil.
- In a small pot on the stove, make your cream of chicken. Start by melting your butter over medium heat, and then whisk in your flour.
- Finally, slowly add all other soup ingredients until combined and take off the heat to thicken.
- Shred about 2 cups of your leftover turkey meat, and then chop your onion.
- Drain your corn and then mix with your turkey, onion and soup.
- Also mix in your sour cream to this mixture.
- 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.
- Finally, sprinkle the entire top with your remaining shredded cheese.
- Bake for about 20 minutes.
|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, 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.
© 2013 Victoria Van Ness