Best 7 The Great After Thanksgiving Turkey Enchiladas Recipes
Thanksgiving is a time for family, friends, and of course, delicious food. But what to do with all that leftover turkey? One great option is to make turkey enchiladas. This dish is easy to make and is a great way to use up leftover turkey. With a variety of fillings and toppings, turkey enchiladas can be customized to suit everyone's taste. Whether you like them mild or spicy, cheesy or saucy, there's a turkey enchilada recipe out there for you.
Here are our top 7 tried and tested recipes!
THE GREAT AFTER-THANKSGIVING TURKEY ENCHILADAS
I got this recipe from the November 1998 issue of Bon Appetit. I have made it countless times and it is always delicious! The recipe below reflects a couple of tweaks on mine part, but it is mostly the same recipe. I usually pair this meal with chips and guacamole Enjoy!
Provided by SGpratt
Categories Poultry
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat 3 tablespoons oil in large saucepan over medium heat.
- Add 1 1/2 cups onions and saute until tender, about 5 minutes.
- Add enchilada sauce, tomatoes, and chipotles (or green chiles).
- Cover and simmer 20 minutes, stirring often.
- Stir in 1/2 cup cilantro.
- Season sauce with salt and pepper.
- In a medium bowl, mix turkey, 1 1/2 cups cheese, sour cream, 1/4 cup onions and 1/2 cup cilantro (I don't add raw onions here, I usually saute all of them for the sauce). Season with salt and pepper.
- Preheat oven to 350°F.
- Spread 1/2 cup sauce in a 13x9-inch glass baking dish.
- Using a microwave-safe plate, alternate the tortillas with a damp (not soaking wet) paper towel (I usually microwave 6 tortillas at a time) for approximately 40 seconds on high.
- Fill the warmed tortillas (they should be pliable enough that they don't break when you fold them) with 1/4 cup turkey mixture in center and fold the tortilla so that the edges overlap forming a seam. Place the tortilla in the baking dish with the seam side down.
- Spoon 2 1/2 cups sauce over enchiladas.
- Sprinkle with 1/2 cup cheese.
- Bake enchiladas until heated through, about 30 minutes.
- Rewarm remaining sauce in saucepan over medium-low heat. Serve with enchiladas.
Nutrition Facts : Calories 558.9, Fat 31.1, SaturatedFat 13.3, Cholesterol 99.4, Sodium 1172.5, Carbohydrate 35.9, Fiber 5.3, Sugar 5.4, Protein 34.8
THE GREAT AFTER-THANKSGIVING TURKEY ENCHILADAS
This is a great way to use up leftover turkey after Thanksgiving that you're tired of trying to disguise into an non-turkey meal. I used a green enchilada sauce and omitted the tomatoes, but I've heard other people do a combination of green and red sauce and some say if you are using plum tomatoes to stick with a red sauce. You definitely want to soften the tortillas in oil. This recipe is a winner. Recipe courtesy of Epicurious.com and Bon Appetit November 1998.
Provided by AmyZoe
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat 3 tablespoons oil in a large saucepan over medium heat.
- Add 1 1/2 cups onions and saute until tender, about 5 minutes.
- Add enchilada sauce, tomatoes, and chipotles.
- Cover and simmer for 20 minutes, stirring often.
- Remove from heat.
- Stir in 1/2 cup cilantro.
- Season sauce with salt and pepper.
- Mix turkey, 1 1/2 cups cheese, sour cream, 1/4 cup onions, and 1/2 cup cilantro in bowl.
- Season with salt and pepper.
- Preheat oven to 350.
- Heat 1/2 cup vegetable oil in medium skillet over medium heat.
- Cook 1 tortilla until pliable, about 20 seconds per side.
- Drain on paper towels.
- Repeat with remaining tortillas.
- Spread 1/2 cup sauce in 13x9x2 inch glass baking dish.
- Spoon 1/4 cup turkey mixture in center of each tortilla.
- Roll up tortillas.
- Arrange seam side down in dish.
- Spoon 2 1/2 cups sauce over enchiladas.
- Sprinkle with 1/2 cup cheese.
- Bake enchiladas until heated through, about 30 minutes.
- Rewarm remaining sauce in saucepan over medium-low heat.
- Transfer to sauceboat.
- Serve enchiladas, passing sauce separately.
Nutrition Facts : Calories 603, Fat 43.6, SaturatedFat 14, Cholesterol 48.5, Sodium 1399.2, Carbohydrate 40, Fiber 6.8, Sugar 13.8, Protein 15.8
THE GREAT AFTER-THANKSGIVING TURKEY ENCHILADAS
An easy Turkey Enchiladas recipe that is great for after Thanksgiving.
Categories Cheese Onion Tomato turkey Bake Hot Pepper Fall Sour Cream Cilantro Tortillas Bon Appétit
Yield Serves 6
Number Of Ingredients 11
Steps:
- Heat 3 tablespoons oil in large saucepan over medium heat. Add 1 1/2 cups onions and sauté until tender, about 5 minutes. Add enchilada sauce, tomatoes and chipotles. Cover; simmer 20 minutes, stirring often. Remove from heat. Stir in 1/2 cup cilantro. Season sauce with salt and pepper. Mix turkey, 11/2 cups cheese, sour cream, 1/4 cup onions and 1/2 cup cilantro in bowl. Season with salt and pepper.
- Preheat oven to 350°F. Heat 1/2 cup vegetable oil in medium skillet over medium heat. Cook 1 tortilla until pliable, about 20 seconds per side. Drain on paper towels. Repeat with remaining tortillas.
- Spread 1/2 cup sauce in 13 x 9 x 2-inch glass baking dish. Spoon 1/4 cup turkey mixture in center of each tortilla. Roll up tortillas. Arrange seam side down in dish. Spoon 2 1/2 cups sauce over enchiladas. Sprinkle with 1/2 cup cheese. Bake enchiladas until heated through, about 30 minutes.
- Rewarm remaining sauce in saucepan over medium-low heat. Transfer to sauceboat. Serve enchiladas, passing sauce separately.
CONTEST-WINNING TURKEY ENCHILADAS
My family likes these enchiladas so much that they request a turkey dinner several times a year just so I'll make this dish with the leftovers. I usually double it because I feed three growing boys-two teenagers and my husband! -Beverly Matthews, Pasco, Washington
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Remove from the heat. , Place 1/2 cup turkey mixture down the center of each tortilla; top each with 1 teaspoon enchilada sauce and 1 tablespoon cheese. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour remaining enchilada sauce over top; sprinkle with remaining cheese. , Cover and bake at 350° for 30 minutes. Uncover; bake 8-10 minutes longer or until bubbly.
Nutrition Facts : Calories 537 calories, Fat 21g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 1367mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 7g fiber), Protein 31g protein.
GREEN CHILE ENCHILADAS WITH LEFTOVER TURKEY
This is such an easy enchilada dish to make and a great use for leftover turkey. It's also very easy to adapt to different tastes just by changing an ingredient or two.
Provided by cherylcobbs
Categories World Cuisine Recipes Latin American Mexican Main Dishes Enchilada Recipes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix shredded turkey with 1/2 cup sour cream, 1/2 cup salsa, 1/2 package Cheddar cheese, and 1/2 package of Monterey Jack cheese in a bowl until well combined. Fill tortillas evenly with turkey mixture, roll up into enchiladas, and place in a 9x13-inch pan.
- Mix remaining sour cream and salsa together and pour over enchiladas. Top with remaining Cheddar and Monterey Jack.
- Bake in the preheated oven until cheese is bubbly and enchiladas are heated through, 30 to 40 minutes.
Nutrition Facts : Calories 886.6 calories, Carbohydrate 45.5 g, Cholesterol 164.2 mg, Fat 58.7 g, Fiber 3.9 g, Protein 42.1 g, SaturatedFat 35 g, Sodium 1541.9 mg, Sugar 5.8 g
TURKEY ENCHILADAS
These enchiladas are a great way to use leftover Thanksgiving turkey. Serve with sour cream and refried beans if desired.
Provided by Marta Sanchez
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a small bowl, combine the cheese, onion, and black olives.
- In a small skillet, heat enough oil to lightly coat one tortilla, and cook until soft. Remove and dip in enchilada sauce to coat.
- Add turkey and cheese mixture to center of tortilla, roll and place in the prepared dish. Repeat until bottom layer of pan is covered with enchiladas. Spread enough sauce over bottom layer to cover.
- Repeat process with a second layer; spread remaining sauce on top and sprinkle with remaining cheese mixture. Bake 20 minutes in the preheated oven, or until cheese is melted.
Nutrition Facts : Calories 672.8 calories, Carbohydrate 53.6 g, Cholesterol 135.6 mg, Fat 33.5 g, Fiber 7.8 g, Protein 41.4 g, SaturatedFat 15.2 g, Sodium 498.6 mg, Sugar 1.7 g
THANKSGIVING LEFTOVER "ENCHILADAS" RECIPE BY TASTY
Here's what you need: turkey, tortilla, mashed potato, stuffing, squash, green bean, corn, cranberry sauce, gravy, shredded monterey jack cheese, fresh parsley
Provided by Julie Klink
Categories Dinner
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350˚F (180˚C).
- Place one tortilla on a work surface. Place a small amount of each of your thanksgiving leftovers on the tortilla.
- Fold the ends in, rotate the tortilla and roll upward, making sure none of the ingredients are coming out of the tortilla. Place in a baking dish. Repeat with remaining tortillas.
- Once your baking dish is filled with "enchiladas" pour the gravy over the top. Sprinkle the monterey jack over the "enchiladas."
- Bake for 30 minutes until golden and bubbling.
- Sprinkle parsley over the "enchiladas." Serve immediately.
- Enjoy!
Nutrition Facts : Calories 223 calories, Carbohydrate 24 grams, Fat 10 grams, Fiber 1 gram, Protein 8 grams, Sugar 9 grams
Tips:
- Use leftover turkey: This recipe is a great way to use up leftover turkey from Thanksgiving dinner.
- Shred the turkey finely: This will help it distribute evenly throughout the enchiladas.
- Use a variety of vegetables: This will add flavor and texture to the enchiladas. Some good options include onions, peppers, and corn.
- Choose a flavorful enchilada sauce: There are many different types of enchilada sauces available, so choose one that you enjoy. You can also make your sauce from scratch.
- Don't overfill the enchiladas: If you overfill them, they will be difficult to roll up and they will fall apart when you bake them.
- Bake the enchiladas until they are golden brown: This will ensure that they are cooked through and that the cheese is melted and bubbly.
- Serve the enchiladas with your favorite toppings: Some good options include sour cream, guacamole, and salsa.
Conclusion:
This recipe for Great After-Thanksgiving Turkey Enchiladas is a delicious and easy way to use up leftover turkey. The enchiladas are filled with a mixture of turkey, vegetables, and cheese, and they are smothered in a flavorful enchilada sauce. They are then baked until they are golden brown and bubbly. These enchiladas are sure to be a hit with your family and friends.
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