If you’ve ever found yourself with extra turkey after a big holiday feast, let me share a recipe that transforms those leftovers into something spectacular. The Leftover Turkey Enchiladas with Lime-Honey Marinade and Green Salsa Cream Recipe takes simple, familiar ingredients and combines them into a vibrant, flavorful dish that feels like a celebration all on its own. With juicy turkey marinated in a sweet and tangy lime-honey blend, wrapped in warm tortillas, and topped with a luscious green salsa cream, this recipe is both comforting and exciting enough to become a new favorite in your rotation.
Ingredients You’ll Need
The beauty of the Leftover Turkey Enchiladas with Lime-Honey Marinade and Green Salsa Cream Recipe lies in its straightforward ingredients, each playing a vital role in balancing flavors and textures that bring the dish to life.
- Leftover cooked turkey (about 3 cups): Provides the hearty, tender base and soaks up all the marinade flavors beautifully.
- Honey (1/2 cup): Adds a natural sweetness that perfectly balances the tanginess of lime and the heat of chili powder.
- Lime juice (1/2 cup): Infuses a bright citrusy zing that lifts the whole dish.
- Chili powder (1 tablespoon): Brings a warm, smoky depth to the marinade.
- Garlic powder (1 teaspoon): Adds a subtle savory punch without overpowering the other flavors.
- Flour tortillas (8-10): Soft and pliable wraps that hold all the goodness inside.
- Shredded Monterrey Jack or Mexican blend cheese (4 cups): Melts into gooey bliss, creating a creamy texture and rich taste.
- Green enchilada sauce (1 cup, divided): Adds vibrant color and a mild tangy heat that complements the turkey.
- Salsa verde (1 cup): Amp up the freshness and herbal notes with this zesty sauce.
- Crema or heavy cream (1 cup): Brings a silky, smooth finish that makes the sauce irresistibly creamy.
How to Make Leftover Turkey Enchiladas with Lime-Honey Marinade and Green Salsa Cream Recipe
Step 1: Marinate the Turkey
Start by mixing the honey, lime juice, chili powder, and garlic powder until well combined. Pop your shredded turkey into a plastic bag and pour in the marinade, making sure every piece is drenched in that delicious mixture. Let it chill in the fridge for at least 30 minutes, though if you can wait up to 24 hours, you’ll get even deeper flavor. This marinade is the magic that brightens and softens the turkey, making every bite sing.
Step 2: Preheat Your Oven
Set the oven to 350 degrees Fahrenheit. This moderate heat ensures the enchiladas bake evenly, melting the cheese perfectly without drying them out. Having your oven ready early is key to seamless cooking later on.
Step 3: Prepare Your Baking Dish
Spray a 9×13-inch baking dish with non-stick spray to prevent any cheesy mess later. Pour half a cup of green enchilada sauce on the bottom and spread it around evenly. This base layer keeps the tortillas from sticking and adds an extra layer of flavorful sauciness.
Step 4: Mix Turkey with Cheese
Drain the marinated turkey to remove excess liquid, reserving any leftover marinade. Then combine the turkey with 3 cups of shredded cheese. This mixture is where creamy meets savory, ensuring each enchilada is juicy and cheesy from the inside out.
Step 5: Roll the Enchiladas
Load about half a cup of the turkey and cheese mixture onto the center of each tortilla and roll it up tightly. Place each rolled enchilada seam side down in the prepared baking dish. You should fit about eight enchiladas snugly. This step gets you ready to bake the whole delicious bundle of flavor.
Step 6: Make the Green Salsa Cream Sauce
In a bowl, stir together the remaining green enchilada sauce, salsa verde, crema, and any leftover marinade. This creamy sauce will pour over the enchiladas, binding everything together in a luscious, tangy blanket that’s downright irresistible.
Step 7: Top and Bake
Pour the sauce mixture evenly over the enchiladas, then scatter the last cup of shredded cheese on top. Slide the dish into your preheated oven and bake for 35 to 40 minutes, until bubbly and golden on the edges. Let the enchiladas rest for about five minutes before serving to let all those wonderful flavors settle and meld.
How to Serve Leftover Turkey Enchiladas with Lime-Honey Marinade and Green Salsa Cream Recipe
Garnishes
Adding the right garnishes can elevate your enchiladas from wonderful to unforgettable. Try fresh cilantro leaves for a pop of herbal brightness, a dollop of sour cream to cool the spices, and slices of avocado to add creamy richness. A sprinkle of diced red onions or a squeeze of fresh lime juice just before serving also adds fresh contrast that wakes up the palate.
Side Dishes
These enchiladas pair beautifully with several sides. A simple Mexican rice or cilantro-lime rice brings color and a comforting starch on the plate. Black beans, either whole or refried, add some earthy heartiness. For something fresher, toss together a crisp jicama and cucumber salad dressed with lime and chili powder, balancing the warm, cheesy enchiladas perfectly.
Creative Ways to Present
Take your presentation to the next level by layering the enchiladas in individual ramekins or mini cast iron skillets for personal servings that look stunning. Alternatively, serve them family-style on a large platter garnished with bright slices of radish and colorful bell pepper strips for a festive vibe. Turning them into enchilada casseroles in muffin tins can also make fun, handheld bites for parties or casual dinners.
Make Ahead and Storage
Storing Leftovers
Leftover Turkey Enchiladas with Lime-Honey Marinade and Green Salsa Cream Recipe store wonderfully in an airtight container in the refrigerator. They will keep well for 3 to 4 days, making them just as good for easy lunches or dinners the next few days after you first make them.
Freezing
You can freeze these enchiladas either before or after baking. To freeze before baking, assemble them as directed and wrap tightly with plastic wrap and foil. They will keep well in the freezer for up to 3 months. When ready to enjoy, thaw overnight in the fridge and bake as usual, adding extra time if needed. If freezing cooked leftovers, place cooling enchiladas in freezer-safe containers and reheat from frozen gently in the oven.
Reheating
Reheat your enchiladas in the oven at 350 degrees Fahrenheit until warmed through and bubbly, typically about 15-20 minutes. To keep them moist, cover with foil for the first half of reheating. Microwaving works too for convenience, but the oven method preserves that beautiful cheese melt and texture best.
FAQs
Can I use chicken instead of leftover turkey?
Absolutely! Cooked chicken works just as well and will absorb the lime-honey marinade beautifully. It’s a versatile recipe that adapts to whatever cooked poultry you have on hand.
What if I don’t have crema? Can I substitute something else?
If you can’t find Mexican crema, sour cream or a mix of heavy cream and a touch of yogurt makes a great substitute, keeping the sauce rich and creamy without losing that signature tang.
Can I make this recipe spicier?
Definitely! You can add jalapeños or chipotle in adobo to the salsa verde mixture or increase the chili powder in the marinade. Just adjust to your heat preference for a spicy kick that suits your taste.
How many servings does this recipe yield?
This recipe makes about 8 enchiladas, which serves approximately 8 people, perfect for a family meal or a small gathering.
Is it better to use flour or corn tortillas?
Flour tortillas are recommended here for their softness and flexibility, which hold the filling nicely without cracking. But if you prefer corn tortillas, warming them thoroughly before assembling will help prevent breakage.
Final Thoughts
There is something truly special about turning simple leftovers into a vibrant, crowd-pleasing feast. With the Leftover Turkey Enchiladas with Lime-Honey Marinade and Green Salsa Cream Recipe, you’ll find yourself excited to transform your leftover turkey into a deliciously unique dish that blends sweet, tangy, creamy, and cheesy flavors in every bite. Give this recipe a try and watch it become one of your go-to comfort meals that friends and family will keep asking for again and again!
Print
Leftover Turkey Enchiladas with Lime-Honey Marinade and Green Salsa Cream Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
This Easy Leftover Turkey Enchiladas recipe transforms your leftover cooked turkey or chicken into a flavorful Mexican-inspired dish packed with zesty marinade, creamy sauce, and melted cheese. Perfect for a quick and satisfying dinner that uses up leftovers deliciously.
Ingredients
Marinade
- 1/2 cup honey
- 1/2 cup lime juice
- 1 Tbsp chili powder
- 1 tsp garlic powder
Enchiladas
- 1 lb leftover cooked turkey or cooked chicken, cut into small pieces or shredded (about 3 cups)
- 8–10 flour tortillas
- 4 cups shredded Monterrey Jack cheese or a 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: Mix the honey, lime juice, chili powder, and garlic powder in a bowl. Place the turkey pieces in a plastic storage bag and pour the marinade over them, ensuring all pieces are coated. Refrigerate for at least 30 minutes or up to 24 hours to enhance flavor.
- Preheat Oven: When ready to cook, preheat your oven to 350°F (175°C) to prepare for baking.
- Prepare Baking Dish: Spray a 9×13-inch baking dish with non-stick cooking spray. Pour 1/2 cup of green enchilada sauce evenly on the bottom and spread it out.
- Combine Turkey and Cheese: Drain the turkey from the marinade, reserving any leftover marinade. Mix the turkey pieces with 3 cups of shredded cheese until well incorporated.
- Assemble Enchiladas: Spoon a heaping 1/2 cup of the turkey and cheese mixture down the center of each tortilla. Roll each tortilla tightly and place seam side down in the baking dish, fitting about 8 rolled enchiladas.
- Prepare Sauce Topping: In a bowl, combine the remaining 1/2 cup green enchilada sauce, salsa verde, Crema, and any leftover marinade. Mix well.
- Top Enchiladas: Pour the sauce mixture evenly over the rolled enchiladas and sprinkle the remaining 1 cup of shredded cheese on top.
- Bake: Bake in the preheated oven for 35-40 minutes, until the sauce is bubbly and the cheese has melted and slightly browned.
- Rest and Serve: Allow the enchiladas to sit for about 5 minutes after baking before serving. Enjoy your delicious and easy leftover turkey enchiladas!
Notes
- Marinating the turkey for longer enhances the flavors and tenderness.
- If you don’t have Monterrey Jack cheese, use any mild melting cheese or a Mexican cheese blend.
- You can substitute turkey with leftover cooked chicken if preferred.
- For a spicier version, add extra chili powder or chopped jalapeños to the marinade or sauce.
- Use corn tortillas if you want a gluten-free option, but flour tortillas are traditional here.
- Leftover marinade mixed into the sauce gives extra zest, so don’t discard it.
