Leftover Turkey or Chicken Enchiladas
Transform your holiday leftovers into a flavorful feast with these Leftover Turkey or Chicken Enchiladas! This easy recipe takes tender shredded turkey or chicken, wraps it in soft tortillas alongside optional black beans, and blankets it all in a zesty enchilada sauce and gooey melted cheese. Spiced with cumin and garlic powder, these enchiladas deliver a satisfying balance of smoky, savory flavors. Quick to prepare and baked to perfection in just 25 minutes, they’re a fantastic solution for busy weeknights or next-day entertaining. Garnish with sour cream, fresh cilantro, and green onions for a vibrant touch, and serve with Spanish rice or a side salad to complete the meal. Perfect for repurposing leftovers and bursting with Tex-Mex appeal, this recipe is both practical and irresistible!
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Recipe Information
Ingredients
- 3 cups Shredded leftover turkey or chicken
- 2 cups Enchilada sauce
- 2 cups Shredded cheese (cheddar or Monterey Jack)
- 8 Corn or flour tortillas
- 1 cup Cooked black beans (optional)
- 0.5 cup Sour cream (for serving)
- 0.25 cup Chopped fresh cilantro (optional, for garnish)
- 2 tablespoons Chopped green onions (optional, for garnish)
- 1 tablespoon Vegetable oil
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with a thin layer of vegetable oil.
In a large mixing bowl, combine the shredded turkey or chicken, 1 cup of shredded cheese, black beans (if using), ground cumin, garlic powder, salt, and pepper. Mix thoroughly.
Spread 1/2 cup of enchilada sauce evenly across the bottom of the prepared baking dish.
Warm the tortillas slightly in the microwave (about 20-30 seconds) to make them pliable. Scoop about 1/3 cup of the filling mixture into the center of each tortilla, then roll it tightly. Place the rolled tortilla seam-side down in the baking dish.
Repeat the process with the remaining tortillas and filling until the baking dish is full or all the filling is used.
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are completely covered to prevent them from drying out during baking.
Sprinkle the remaining 1 cup of shredded cheese evenly over the top of the enchiladas.
Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them cool for 5 minutes. Garnish with sour cream, chopped cilantro, and green onions, if desired.
Serve warm with your favorite sides, such as Spanish rice or a fresh salad. Enjoy!
Nutrition Facts
Calories |
3175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.8 g | 182% | |
| Saturated Fat | 71.8 g | 359% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 883 mg | 294% | |
| Sodium | 5982 mg | 260% | |
| Total Carbohydrate | 168.9 g | 61% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 15.8 g | ||
| Protein | 307.5 g | 615% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2215 mg | 170% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 3968 mg | 84% | |
*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.
