The Great After Thanksgiving Turkey Enchiladas
Transform your Thanksgiving leftovers into something extraordinary with “The Great After Thanksgiving Turkey Enchiladas” — a comforting dish that breathes new life into shredded turkey. Wrapped in soft flour tortillas, these enchiladas feature a zesty filling seasoned with bold spices like cumin and chili powder, paired with tender onions, garlic, and green chilies. Smothered in creamy green enchilada sauce and topped with gooey Monterey Jack cheese, this oven-baked meal is as satisfying as it is easy to prepare in just under an hour. Perfect for repurposing holiday leftovers, this recipe is ideal for a quick family dinner or sharing at post-holiday gatherings. Garnished with fresh cilantro and a hint of lime, these enchiladas are bursting with flavor and texture, making them your go-to recipe for maximizing Thanksgiving leftovers.
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Recipe Information
Ingredients
- 3 cups Shredded leftover turkey
- 8 units Flour tortillas
- 2 cups Green enchilada sauce
- 2 cups Shredded Monterey Jack cheese
- 0.5 cup Sour cream
- 1 can Diced green chilies (canned)
- 0.25 cup Chopped fresh cilantro
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 2 cloves Minced garlic
- 1 large Diced onion
- 1 tablespoon Olive oil
- 1 tablespoon Fresh lime juice
- 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 non-stick spray or olive oil.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic, ground cumin, chili powder, salt, and pepper, and cook for an additional 1 minute until fragrant.
Add the shredded turkey, diced green chilies, and lime juice to the skillet. Mix well and cook for 2-3 minutes until the turkey mixture is heated through. Remove from heat and set aside.
In a small bowl, combine 1/2 cup of the green enchilada sauce with the sour cream. Spread a thin layer of this mixture on the bottom of the prepared baking dish.
Lay a tortilla flat on a clean surface. Spoon 1/3 cup of the turkey mixture onto the center of the tortilla and sprinkle with a little Monterey Jack cheese. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
Once all the enchiladas are assembled and placed in the dish, pour the remaining green enchilada sauce evenly over the top. Sprinkle the rest of the shredded Monterey Jack cheese over the sauce.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Optionally, you can broil for an additional 1-2 minutes to brown the cheese lightly.
Remove from the oven and let rest for 5 minutes. Garnish with fresh chopped cilantro before serving.
Serve warm with additional sour cream on the side if desired. Enjoy your Great After Thanksgiving Turkey Enchiladas!
Nutrition Facts
Calories |
3389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.6 g | 199% | |
| Saturated Fat | 77.9 g | 390% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 841 mg | 280% | |
| Sodium | 10046 mg | 437% | |
| Total Carbohydrate | 215.1 g | 78% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 33.0 g | ||
| Protein | 293.5 g | 587% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2526 mg | 194% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 4197 mg | 89% | |
*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.
