Turkey Enchiladas Thanksgiving Leftover: The Ultimate Recipe

Turkey Enchiladas Thanksgiving Leftover: Transform your Thanksgiving feast into a fiesta! Are you staring down a mountain of leftover turkey, wondering how to breathe new life into it? Look no further! This recipe is your delicious solution, turning those holiday remnants into a vibrant and satisfying meal that the whole family will adore.

Enchiladas, a cornerstone of Mexican cuisine, boast a rich history dating back to the Mayan civilization. Originally, corn tortillas were simply dipped in chili sauce. Over time, the dish evolved, incorporating fillings like meat and cheese, and becoming the baked, saucy delight we know and love today. This Turkey Enchiladas Thanksgiving Leftover recipe puts a unique spin on this classic, infusing it with the comforting flavors of Thanksgiving.

What makes enchiladas so universally appealing? It’s the perfect combination of textures and tastes! The soft tortillas, the savory filling, the tangy sauce, and the melted cheese create a symphony of flavors that dance on your palate. Plus, they are incredibly versatile and convenient. You can customize the filling to your liking, making them a crowd-pleaser for even the pickiest eaters. This recipe is especially great because it is a quick and easy way to use up all of that leftover turkey from Thanksgiving. So, ditch the turkey sandwiches and embrace the enchilada magic! Let’s get cooking!

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
• 2 cups cooked turkey, shredded (Thanksgiving leftovers are perfect!)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• 10-12 corn tortillas
• 2 cups enchilada sauce (store-bought or homemade)
• 2 cups shredded cheese (Monterey Jack, cheddar, or a Mexican blend)
• Optional toppings: sour cream, guacamole, chopped cilantro, sliced green onions

Preparing the Turkey Filling

Okay, let’s get started with the heart of our enchiladas – the delicious turkey filling! This is where we transform those Thanksgiving leftovers into something truly special. I promise, even if you’re tired of turkey, this will change your mind.

1. Sauté the Aromatics: First, grab a large skillet and heat the olive oil over medium heat. Once the oil is shimmering, add the chopped onion and cook until it’s softened and translucent, about 5-7 minutes. Don’t rush this step; letting the onions cook properly really builds the flavor base.
2. Add the Garlic and Peppers: Next, toss in the minced garlic, chopped red bell pepper, and chopped green bell pepper. Cook for another 3-5 minutes, stirring occasionally, until the peppers are slightly softened and the garlic is fragrant. Be careful not to burn the garlic! Burnt garlic is no fun.
3. Incorporate the Beans, Corn, and Tomatoes: Now, it’s time to add the black beans, corn, and diced tomatoes and green chilies (Rotel). Stir everything together well, making sure all the veggies are nicely combined. The Rotel adds a little kick, but if you’re sensitive to spice, you can use regular diced tomatoes instead.
4. Add the Shredded Turkey: This is where our star ingredient comes in! Add the shredded cooked turkey to the skillet. Gently stir it in with the vegetables, making sure it’s evenly distributed. We want every bite to be packed with turkey goodness.
5. Season the Filling: Now for the flavor boost! Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Stir well to combine all the spices and ensure they coat the turkey and vegetables evenly. Taste the filling and adjust the seasonings as needed. Maybe you want a little more chili powder for extra heat, or a pinch more salt to bring out the flavors. This is your chance to customize it to your liking!
6. Simmer the Filling: Reduce the heat to low, cover the skillet, and let the filling simmer for about 10-15 minutes. This allows all the flavors to meld together beautifully and creates a richer, more complex taste. Stir occasionally to prevent sticking. While the filling simmers, you can preheat your oven and get the tortillas ready.

Preparing the Enchiladas

Alright, the filling is simmering away, smelling absolutely amazing. Now it’s time to get those tortillas ready and assemble our enchiladas. This part is a little bit like an assembly line, but it’s totally manageable, I promise!

1. Preheat the Oven: Preheat your oven to 350°F (175°C). This will ensure the enchiladas are heated through evenly and the cheese melts perfectly.
2. Warm the Tortillas (Important!): This is a crucial step! Corn tortillas can be brittle and prone to cracking if you try to roll them cold. To prevent this, you need to warm them up. There are a few ways to do this:
   • Microwave Method: Wrap a stack of tortillas in a damp paper towel and microwave for about 30-60 seconds, or until they are pliable.
   • Skillet Method: Heat a dry skillet over medium heat. Warm each tortilla individually for about 15-20 seconds per side, until they are soft and pliable.
   • Oven Method: Wrap the tortillas in foil and warm them in the preheated oven for about 10 minutes.

   I personally prefer the skillet method because it gives the tortillas a slightly toasted flavor, but any of these methods will work.

3. Assemble the Enchiladas: Now for the fun part! Lightly grease a 9×13 inch baking dish. Spread a thin layer of enchilada sauce on the bottom of the dish. This will prevent the enchiladas from sticking and add extra flavor.
4. Fill and Roll: Take one warmed tortilla and dip it briefly in the enchilada sauce. This helps to soften the tortilla and adds even more flavor. Place a generous amount of the turkey filling down the center of the tortilla. Roll the tortilla up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling, arranging them snugly in the dish.
5. Top with Sauce and Cheese: Once all the enchiladas are rolled and arranged in the dish, pour the remaining enchilada sauce evenly over the top. Make sure all the enchiladas are covered in sauce. Then, sprinkle the shredded cheese generously over the entire dish. Don’t be shy with the cheese! The more, the merrier, in my opinion.

Baking and Serving

We’re almost there! The enchiladas are assembled, sauced, and cheesed. Now it’s time to bake them to golden, bubbly perfection. Get ready for a delicious and satisfying meal!

1. Bake the Enchiladas: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. This will help to heat the enchiladas through without burning the cheese.
2. Uncover and Bake: Remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Keep a close eye on them to prevent the cheese from burning.
3. Let Rest: Once the enchiladas are done, remove them from the oven and let them rest for about 5-10 minutes before serving. This allows the filling to set slightly and makes them easier to serve.
4. Serve and Enjoy: Now for the best part – serving and enjoying your delicious turkey enchiladas! Serve them hot, garnished with your favorite toppings. Sour cream, guacamole, chopped cilantro, and sliced green onions are all great options. You can also serve them with a side of rice and beans for a complete and satisfying meal.

Tips and Variations:

• Spice Level: Adjust the amount of chili powder and diced tomatoes and green chilies to control the spice level.
• Vegetarian Option: Substitute the turkey with cooked vegetables like zucchini, mushrooms, or sweet potatoes.
• Cheese: Use your favorite type of cheese! Monterey Jack, cheddar, a Mexican blend, or even pepper jack would all be delicious.
• Homemade Enchilada Sauce: For an extra special touch, make your own enchilada sauce. There are tons of great recipes online.
• Freezing: These enchiladas freeze well. Assemble them, but don’t bake them. Wrap them tightly in plastic wrap and foil and freeze for up to 3 months. When ready to bake, thaw them overnight in the refrigerator and bake as directed.

I hope you enjoy these Turkey Enchiladas as much as I do! They’re a fantastic way to use up Thanksgiving leftovers and create a delicious and satisfying meal. Happy cooking!

Conclusion:

And there you have it! These Turkey Enchiladas are truly the ultimate Thanksgiving leftover transformation. Forget dry turkey sandwiches – this recipe breathes new life into your holiday bird, turning it into a vibrant and flavorful dish that your family will actually *crave*. I know, I know, leftovers can be a drag, but trust me on this one. The combination of the savory turkey, the tangy enchilada sauce, the creamy cheese, and the warm tortillas is simply irresistible. It’s comfort food elevated, and it’s a fantastic way to extend the Thanksgiving spirit (and your grocery budget!).

But why are these enchiladas a must-try? It’s more than just using up leftovers. It’s about creating something genuinely delicious and satisfying. The recipe is incredibly adaptable, allowing you to customize it to your own tastes and dietary needs. Plus, it’s surprisingly easy to make! Even if you’re not a seasoned chef, you can whip up a batch of these enchiladas in under an hour. And the best part? Everyone will think you spent hours slaving away in the kitchen. Let them think that; I won’t tell!

Now, let’s talk serving suggestions and variations. I personally love serving these enchiladas with a dollop of sour cream or Greek yogurt, a sprinkle of fresh cilantro, and a side of Mexican rice and refried beans. For a spicier kick, add a pinch of cayenne pepper to the enchilada sauce or use a spicier variety of cheese. If you’re looking for a lighter option, you can use whole wheat tortillas or even skip the tortillas altogether and create a turkey enchilada casserole. You could also add some black beans, corn, or bell peppers to the filling for extra flavor and nutrients.

For those with dietary restrictions, this recipe is easily adaptable. Use gluten-free tortillas for a gluten-free version. For a vegetarian option, substitute the turkey with shredded jackfruit or seasoned black beans. You can also use dairy-free cheese and sour cream alternatives for a dairy-free version. The possibilities are endless! Don’t be afraid to experiment and make this recipe your own.

These Turkey Enchiladas are not just a recipe; they’re an experience. They’re a celebration of flavor, a testament to resourcefulness, and a guaranteed crowd-pleaser. They are the perfect way to use up your Thanksgiving leftovers.

So, what are you waiting for? Gather your leftover turkey, your favorite enchilada ingredients, and get cooking! I promise you won’t be disappointed. And once you’ve tried this recipe, I’d love to hear about your experience. Did you make any modifications? What did your family think? Share your photos and stories in the comments below! I can’t wait to see your creations. Happy cooking, and happy Thanksgiving (leftovers)! I hope you enjoy this delicious and easy way to transform your Thanksgiving feast into something new and exciting. Remember to adjust the spices to your liking and don’t be afraid to get creative with the fillings. Most importantly, have fun in the kitchen!

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