These Leftover Turkey Enchiladas are just 334 calories and are the perfect recipe for leftover holiday turkey!
You can use light or dark meat, and the nutrition is based off a combination of both (so they will be lower in calories if you use just white meat!)
You can also use chicken to make these green enchiladas, or a combination of both turkey and chicken. The recipe is meant to be easy and versatile.
Leftover Turkey Enchiladas
To make this recipe for turkey enchiladas easy, I have supplied you with the following links. You can easily skip ahead to the section you are looking for.
What You’ll Find in this Article:
Turkey Enchilada Ingredients
It’s hard to know what kind of turkey each person will use. So I made this recipe for both light and dark meat. Use a combination of both, or just light or just dark.
You can easily make this recipe gluten-free by swapping out the tortillas for corn tortillas.
Shopping List for Turkey Enchiladas Recipe:
- Olive oil spray
- 1 sweet onion
- 3 cloves garlic
- 2 teaspoons Taco Seasoning
- 2 4-ounce cans diced green chiles
- 4 cups Shredded Turkey
- 2 cups Salsa Verde
- 1/2 cup chopped fresh cilantro
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup shredded Monterey Jack cheese
- 8 8-inch flour tortillas
- 1/4 cup Greek Yogurt
How to Make Turkey Enchiladas
Leftover holiday turkey is enjoyable for one day, maybe two… But after a while I get bored with it and I find myself looking for inventive ways to use up the leftovers.
This recipe is perfect, it’s far from the holiday meal flavor profile and perfect for a large group of people! It is also great for meal prep, and you can easily cover and freeze the entire turkey enchilada tray for later in the week or month.
How to Make Green Turkey Enchilada Recipes:
- Preheat oven to 375 degrees, and spray a 9×13 casserole dish with olive oil and set aside.
- Heat a large skillet over medium heat, and spray with olive oil.
- Add onion, and cook for 3-5 minutes until translucent.
- Stir in garlic, and taco seasoning, cook for about 1 minute until fragrant. Then remove the skillet from the burner and stir in green chiles.
- Add the onions and green chilis to a large bowl. Add the turkey, 1/3 cup salsa verde, cilantro, salt, pepper, and 1/4 cup of Monterey Jack cheese.
- To assemble the enchiladas: Lay one tortilla on a flat surface and spoon 3/4 cup of the turkey mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and turkey mixture. Once all the enchiladas are assembled, top with remaining salsa verde and remaining 1/2 cup Monterey Jack cheese.
- Bake in the oven for 35-40 minutes, until the cheese is melted and the sauce is bubbling.
- Serve hot, topped with dollops of Greek Yogurt.
Leftover Turkey Enchiladas Recipe
I have lots of healthy leftover holiday recipes! Here are a few for you to check out. And below, a printable recipe card for the leftover turkey enchilada recipe.
More Holiday Leftovers Recipes:
Leftover Turkey Enchiladas
Ingredients
- Olive oil spray
- 1 sweet onion diced
- 3 cloves garlic minced
- 2 teaspoons Taco Seasoning
- 2 4-ounce cans diced green chiles
- 4 cups Shredded Turkey
- 2 cups Salsa Verde divided
- 1/2 cup chopped fresh cilantro
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup shredded Monterey Jack cheese divided
- 8 8-inch flour tortillas
- 1/4 cup Greek Yogurt
Instructions
- Preheat oven to 375 degrees, and spray a 9×13 casserole dish with olive oil and set aside.
- Heat a large skillet over medium heat, and spray with olive oil.
- Add onion, and cook for 3-5 minutes until translucent.
- Stir in garlic, and taco seasoning, cook for about 1 minute until fragrant. Then remove the skillet from the burner and stir in green chiles.
- Add the onions and green chilis to a large bowl. Add the turkey, 1/3 cup salsa verde, cilantro, salt, pepper, and 1/4 cup of Monterey Jack cheese.
- To assemble the enchiladas: Lay one tortilla on a flat surface and spoon 3/4 cup of the turkey mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and turkey mixture. Once all the enchiladas are assembled, top with remaining salsa verde and remaining 1/2 cup Monterey Jack cheese.
- Bake in the oven for 35-40 minutes, until the cheese is melted and the sauce is bubbling.
- Serve hot, topped with dollops of Greek Yogurt.
Nutrition
Nutrition and Calories in Turkey Enchiladas
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