Healthy Leftover Turkey Enchiladas Recipe
This Healthy Leftover Turkey Enchiladas recipe transforms your turkey leftovers into a flavorful, wholesome meal with a colorful medley of vegetables, red enchilada sauce, and whole-grain tortillas. Baked to perfection and topped with melted cheese and fresh green onions, it’s a delicious and nutritious way to reinvent your turkey dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Low Fat
Ingredients
Units
Scale
Vegetable Mixture
- 1 cup white onion, diced/finely chopped
- 1 cup red bell pepper, diced/finely chopped
- 1 cup green bell pepper, diced/finely chopped
- 2 cloves garlic, minced or 1 tablespoon garlic powder
- 2 tablespoons olive oil or avocado oil
Main Ingredients
- 3 cups turkey meat (leftover dark meat preferred)
- 2 cups red enchilada sauce
- 6 whole-grain tortillas (use gluten-free if needed)
- 8 ounces shredded Mexican Blend cheese (2 ounces plus 6 ounces divided)
- 1/2 cup salsa
- 4 green onions, chopped for garnish
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the enchiladas.
- Sauté Vegetables: Heat the olive oil or avocado oil in a skillet over medium heat. Add the diced onion, red bell pepper, green bell pepper, and minced garlic, sautéing until the vegetables become translucent and tender, about 5-7 minutes.
- Combine Turkey Mixture: Stir in half of the red enchilada sauce and 2 ounces of shredded Mexican blend cheese into the skillet with the sautéed vegetables. Add the 3 cups of turkey meat and mix well until heated through and combined.
- Prepare Baking Dish: Spread ½ cup of salsa in a very thin layer on the bottom of a 9×13 inch baking dish to prevent sticking and add flavor.
- Assemble Enchiladas: Divide the turkey and vegetable mixture evenly among the 6 tortillas. Roll each tortilla into a burrito shape and place seam-side down in the baking dish.
- Add Sauce and Cheese Topping: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 6 ounces of shredded Mexican blend cheese evenly on top.
- Bake: Place the baking dish in the preheated oven and bake for 25 minutes, until the cheese is melted and bubbly.
- Garnish and Serve: Remove from oven, sprinkle chopped green onions over the enchiladas for a fresh, vibrant garnish, and serve warm.
Notes
- Use gluten-free tortillas if you need to keep the recipe gluten-free.
- Leftover turkey dark meat adds moisture and flavor but white meat can be used too.
- For a spicier kick, add chopped jalapeños or a dash of cayenne to the turkey mixture.
- Whole-grain tortillas add fiber and nutrients compared to white flour tortillas.
- You can substitute the red enchilada sauce with a homemade version for a fresher taste.
- Cheese can be adjusted or replaced with a vegan cheese alternative if needed.
