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
Scale
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.
