Description
This Easy Leftover Turkey Enchiladas recipe transforms your cooked turkey into a flavorful Mexican-inspired dish. Marinated in a tangy honey-lime chili sauce, the turkey is combined with cheese, wrapped in soft flour tortillas, smothered in a creamy green enchilada sauce, and baked to perfection. Perfect for using up leftovers, it’s a comforting and delicious meal that serves 8 with minimal prep and cooking time.
Ingredients
Scale
Marinade and Turkey
- 1 lb leftover cooked turkey or cooked chicken, cut into small pieces or shredded (about 3 cups)
- 1/2 cup honey
- 1/2 cup lime juice
- 1 Tbsp chili powder
- 1 tsp garlic powder
Enchiladas
- 8-10 flour tortillas
- 4 cups shredded Monterrey Jack cheese or Mexican blend, divided
- 1 cup green enchilada sauce (divided)
- 1 cup salsa verde
- 1 cup Crema (Mexican cream) or substitute with heavy cream
Instructions
- Marinate the Turkey: In a bowl, mix the honey, lime juice, chili powder, and garlic powder. Place the turkey pieces in a plastic storage bag and pour in the marinade, ensuring all pieces are coated. Refrigerate for at least 30 minutes or up to 24 hours for richer flavor.
- Preheat Oven: When ready to cook, preheat your oven to 350°F (175°C) to prepare for baking the enchiladas.
- Prepare Baking Dish and Sauce Base: Spray a 9×13 inch baking dish with non-stick spray. Pour 1/2 cup of the green enchilada sauce into the dish and spread it evenly across the bottom.
- Combine Turkey and Cheese: Drain the turkey from the marinade (reserve the marinade). Mix the turkey with 3 cups of the shredded cheese until well combined.
- Assemble Enchiladas: Place about 1/2 cup of the turkey and cheese mixture down the center of each tortilla, then roll tightly. Arrange the rolled tortillas seam side down in the prepared baking dish, fitting about 8 enchiladas.
- Mix Remaining Sauce: Combine the remaining 1/2 cup green enchilada sauce, salsa verde, Crema, and any leftover marinade until smooth and well blended.
- Top Enchiladas: Pour the sauce mixture evenly over the assembled enchiladas. Sprinkle the remaining 1 cup shredded cheese on top.
- Bake: Bake in the preheated oven for 35-40 minutes until bubbling and the cheese has fully melted and lightly browned.
- Rest and Serve: Let the enchiladas sit for about 5 minutes after baking to set. Serve warm and enjoy your flavorful leftover turkey meal.
Notes
- Marinating the turkey overnight enhances the flavor significantly, but 30 minutes is sufficient if you’re short on time.
- You can substitute chicken for turkey if preferred or if you don’t have leftovers.
- Use corn tortillas instead of flour if you want a gluten-free version, but adjust quantities as needed.
- If you don’t have Crema, heavy cream or sour cream can be used as a substitute.
- Refrigerate any leftovers within two hours to maintain freshness.
