These turkey enchiladas loaded with zesty salsa verde, melty cheese and creamy sauce make for a flavorful fiesta using up leftover turkey meat. The perfect post-Thanksgiving meal or any time you have leftover turkey or chicken to use up in a meal the whole family will love.
These delicious leftover Turkey Enchiladas are a great way to use up that leftover turkey from Thanksgiving! It’s the perfect healthy meal for those days when you just want an easy and cozy main course after the holidays.
Ingredients
For the turkey enchiladas
- ▢ 1 tbsp Oil
- ▢ ½ Onion chopped
- ▢ 3 Garlic cloves minced
- ▢ 2 cups leftover turkey chopped
- ▢ 2 tbsp your favorite Mexican spice blend
- ▢ 8 oz Cream cheese at room temperature
- ▢ 1 1/2 cup Tomatillo salsa or Enchiladas verdes sauce
- ▢ Salt and pepper
- ▢ 16 Tortillas flour tortillas hold up better than corn for enchiladas but we make our own keto tortillas
- ▢ ½ cup Colby or Pepper jack cheese
Garnish
- ▢ Cilantro
- ▢ Sliced peppers
- ▢ Red onion
- ▢ Jalapeños
- ▢ Pico de gallo
- ▢ Crema
- ▢ Cotija
Instructions
Make the Filling
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Preheat oven to 375
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Preheat a large cast iron skillet over medium heat. Add the 1 tbsp Oil and swirl to coat the pan.
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Add the chopped ½ Onion and saute until translucent, about 5 to 7 minutes.
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Add the minced 3 Garlic cloves and cook 30 seconds longer.
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Add in the chopped 2 cups leftover turkey and 2 tbsp your favorite Mexican spice blend, mixing to combine.
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Remove from heat and immediately transfer the hot turkey mixture to a bowl.
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Add the 8 oz Cream cheese and stir to melt the cream cheese and combine.
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Add in the 1/4 cup of the 1 1/2 cup Tomatillo salsa and mix just to combine.
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Season with Salt and pepper to taste.
Bake the Enchiladas Verdes:
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Take 1/4 of the 1 1/2 cup Tomatillo salsa in the now cool cast iron skillet, swirl it on the bottom to coat.
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Dip the 16 Tortillas into the salsa verde and fold them in a row to make filling them easy. Add more salsa if needed.
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Spoon equal portions of the turkey mixture into the tortillas and roll them, placing the seam on the bottom.
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When all the tortillas are filled, spread ¼ cup 1 1/2 cup Tomatillo salsa over the top of the enchiladas, but don’t soak them.
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Sprinkle with the ½ cup Colby or Pepper jack cheese.
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Transfer the skillet to the oven and bake until the cheese is melted and the edges of the tortillas are golden brown, about 15 to 20 minutes.
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Carefully remove from the oven and let the turkey enchiladas cool for 5 minutes before serving with your favorite toppings.
Nutrition
Serving: 1g | Calories: 422kcal | Carbohydrates: 35g | Protein: 19g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 75mg | Sodium: 972mg | Potassium: 307mg | Fiber: 2g | Sugar: 6g | Vitamin A: 800IU | Vitamin C: 3mg | Calcium: 180mg | Iron: 3mg