Leftover Turkey Enchiladas
Give your Thanksgiving leftovers a bold and flavorful makeover with these Leftover Turkey Enchiladas! Packed with tender turkey, black beans, sweet corn, and a hint of heat from diced green chilies, this recipe transforms your extra holiday turkey into a cheesy, melty Tex-Mex delight. The creamy filling, enhanced with softened cream cheese and fresh cilantro, is wrapped in soft tortillas, smothered in rich enchilada sauce, and topped with golden melted cheddar cheese. Ready in just 45 minutes, these enchiladas are perfect for an easy weeknight dinner and reheatable for delicious leftovers. Garnish with your favorite toppings like sour cream or salsa, and bring a burst of new life to your holiday spread. Perfect for family-friendly comfort food or sharing with friends, this dish is your go-to for turning leftovers into something extraordinary.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups Cooked turkey
- 2 cups Enchilada sauce
- 2 cups Cheddar cheese, shredded
- 8 pieces Flour or corn tortillas
- 1 cup Canned black beans, rinsed and drained
- 1 cup Frozen corn, thawed
- 1 can Green chilies, diced
- 2 tablespoons Cilantro, chopped
- 4 ounces Cream cheese, softened
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the cooked turkey, black beans, corn, and diced green chilies. Stir together until heated through, about 3-5 minutes.
Add the cream cheese to the mixture and stir until fully melted and incorporated. Remove the skillet from the heat and stir in the chopped cilantro.
Spread 1/2 cup of enchilada sauce on the bottom of a 9x13-inch baking dish to prevent sticking.
Lay one tortilla flat, spoon about 1/3 cup of the turkey mixture onto the center, and roll it up tightly. Place the rolled tortilla seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered. Sprinkle the shredded cheddar cheese on top.
Cover the dish with aluminum foil and bake in the preheated oven for 15 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the enchiladas rest for 5 minutes before serving.
Garnish with additional cilantro, sour cream, or salsa if desired.
Nutrition Facts
Calories |
4352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.8 g | 287% | |
| Saturated Fat | 99.8 g | 499% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 818 mg | 273% | |
| Sodium | 7976 mg | 347% | |
| Total Carbohydrate | 336.3 g | 122% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 44.6 g | ||
| Protein | 263.9 g | 528% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2372 mg | 182% | |
| Iron | 35.3 mg | 196% | |
| Potassium | 4660 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
