Chef Joe Quintana from Rosa Mexicano suggests spicing up all that leftover turkey with a Mexican twist. As for entertaining the guests, chef Quintana notes that "most folks arrive at a dinner party with their appetite already in tact, so best to have something waiting for them to snack on. If you're serving one of our Mexican turkey leftover recipes, I'd suggest starting with an appetizer, like the our ‘Guacamole with roasted pears and apples’, which offers a bite that's both authentic and seasonal."
- 1 Cup sour cream
- salt to taste
- 12 corn tortillas
- 1/2 Cup olive oil
- 1 Cup heavy cream
- 1 bunch cilantro
- 4 cloves garlic
- 4 jalapenos
- 1 Pound tomatillos
- 1 medium white onion, halved
Calories Per Serving385
Folate equivalent (total)17µg4%
Leftover Turkey Enchiladas
Leftover Turkey Enchiladas- use up your leftover turkey to make these easy and flavorful cheesy enchiladas. These tasty enchiladas come together fast and make a delicious dinner!
These enchiladas are super flavorful, use up those last bits of turkey you have left, and will make you want seconds or thirds!
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Enchiladas are a staple where I live. Stacked Enchiladas vs Rolled Enchiladas is a real debate here.
Anyways, to say I’ve tasted my fair share of enchiladas is an understatement, but I definitely know what I love (and don’t love!) when it comes to them.
Check out these other tasty Fall recipes:
This recipe takes all my favorite things and uses up all that leftover turkey you have after the holidays. I knew wit was a hit when my husband wanted to eat this for dinner multiple nights in a row.
This recipe is really just a spin off of my chicken enchilada recipe and tastes just as good!
Making Green Chile Turkey Enchiladas
Red or green sauce?
The Friendsgiving leftover turkey enchiladas were red, but I like the decadence of green enchiladas.
If you prefer red enchiladas, check out my Red Enchiladas or Chilaquiles recipe.
This version has a creamy, roux-based sauce with cumin, Mexican oregano, shallots, green chiles, turkey stock, and sour cream. It's out of this world.
Although leftover holiday turkey is delicious in this recipe, I frequently make the enchiladas using leftover roast chicken.
I use my rich Crockpot Turkey Stock to make the sauce when I'm working with leftover turkey. Pressure Cooker Chicken Stock also works great.
If you don't have homemade stock handy, you can use store-bought turkey or chicken stock.
For cheese, I use a mix of quesadilla cheese and cotija, but you could also use Monterey jack (really just about any good melting cheese) or a mix of cheeses.
I use roast Hatch green chiles in these enchiladas: they have a flavor like no other chile I've tried.
If you can't find them, use your favorite tinned roast green chiles—or roast your own. (I'd suggest a mix of poblano and jalapeño chiles.)
Corn tortillas are a must: they hold up to the sauce far better than flour tortillas.
Lightly frying and then dipping one side in sauce makes them easy to work with.
Start your weekend off right with this fresh take on a brunch favorite. And with only 15 minutes of prep time, the whole family can eat well without eating into your free time with this Turkey Enchiladas recipe.
(16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
(2-ounce) can chopped ripe olives
(32-ounce) can enchilada sauce, divided
cups shredded Cheddar and/or Monterey jack cheese
Spray a skillet with nonstick cooking spray. Preheat skillet over medium-high heat.
Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer. Add onion sauté 5 minutes. Stir in olives.
In small saucepan heat half enchilada sauce. Dip each tortilla in sauce. Spoon 2 tablespoons meat mixture down center of each tortilla. Fold sides over and place seam side down in 9x13-inch baking pan. Sprinkle with cheese. Bake 30 minutes or until heated through.
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In food processor, blend together tomatoes, chiles, onion, garlic and sour cream sauce. Season to taste with salt and pepper and pour into a large saucepan. Heat thoroughly.
Heat oil in skillet until a drop of water sizzles when placed in it. Fry a tortilla lightly on both sides so it's still pliable. Using tongs, remove it from the pan. Dip it into the enchilada sauce and lay it inside a 9 x 14 pan. Stuff enchilada with turkey, cheese and onions. Roll and place seam side down in the pan. Repeat for all 12 tortillas, reserving a small amount of cheese and onions.
When all enchiladas are made, place the pan in a 350 degree oven for about twenty minutes. Remove from oven, pour remaining enchilada sauce over enchiladas until almost covered. Cover with remaining cheese and onions. Broil for two minutes or until cheese is melted. Serve immediately, topped with thin sour cream sauce.
Published: Dec 1, 2015 · Modified: Nov 21, 2020 by Coley · This post may contain affiliate links.
This classic Mexican recipe for Enchiladas Suizas is made with pulled chicken, rolled in corn tortillas, and smothered in a creamy tomatillo sauce.
Sooo… you still have any turkey leftover from the weekend? Of course you do. Or, well, maybe you don’t. It’s cool either way! Everyone gets to be included here. These enchiladas are worth making whether you already have cooked poultry in your fridge or if you need to swing by the market to grab some. That’s because in my book, enchiladas are always worth making.
After spending a weekend gorging on traditional Thanksgiving foods like sweet potatoes, stuffing and cranberry sauce, I’m pretty over it come Monday. I start craving flavors on the complete opposite of the spectrum, which is one reason why I’ve been on a bit of a Mexican kick this week.
The other reason is that I’ve had the most incredible harvest of tomatillos from my garden. That’s right. You read that correctly. It’s December, and I’m still harvesting things from my garden. The weather this fall has been absolutely spectacular. Black Friday last week saw record breaking temps, and I actually got to spend some time sitting on the beach… in a t-shirt. And I was hot! And that was crazy. Now, I knowwww global warming is totally legit and completely destroying the earth. But! It’s really hard to hate when it means we get multiple days over 70 degrees in November and a garden that still thinks its September.
“The heart wants what it wants – or else it does not care.” Emily Dickinson
In addition to wanting warm weather year round, my heart also wants Mexican food. I should probably just move to Mexico to satisfy this heart of mine – it would really make the most sense. But man, for real though. I love Mexican food. And whenever we go out for Mexican, enchiladas are almost always what I order. So when a friend – who just so happens to be Mexican – commented on a photo of my tomatillos with the words “Enchiladas Suizas,” needless to say I was intrigued.
Who is this Suiza and what makes her enchiladas so special? The answer: cream. It gets mixed into the mildly spicy, tangy green sauce, which is then topped with oodles of melted cheese. After doing a little research, I came to realize that Suiza is not actually a person at all. The word means Swiss in Spanish, which refers to the copious amount of dairy used in the recipe. And whenever the phrase “copious amount of dairy” is used to describe a dish, it’s pretty much guaranteed to be a hit in this household.
I played around with this recipe a few times to get it just right. It’s a great way to use up that leftover turkey from Thanksgiving, but a store bought rotisserie chicken gets the job done just as well. It makes a lot of sauce, so be sure to have plenty of rice or extra tortillas around to sop it all up.
This is one of my favorite dishes, but I have learned, it can be tricky to find what goes with enchiladas.
My go to is salad. I love a good green salad. If you need a delicious and quick salad recipe, check out our, Seven Layer Green Salad recipe.
I also love serving some rice and beans with my enchiladas. I like combining my salad with it as well. If you are looking for a way to spice up your rice recipe, check out our Spanish Brown Rice recipe.
I'm finally getting around to my last left-over turkey recipe for the year. We've had so much turkey over the last month we are definitely not having turkey for Christmas. I've had something similar to this recipe except it was made with chicken. I've wanted to learn how to make it ever since. After some Internet research, combining other's recipes with my own hunches, I created the following dish. It hit the spot, and I will make this dish again either with leftover turkey or leftover chicken.
Turkey Enchiladas with Homemade White Sauce
1 small to medium onion, diced small
3 cups of left-over turkey, diced medium
8 oz oven roasted green chilies divided, 2 oz set aside (or canned equivalent)
4 cups of homemade turkey stock (made the same way as chicken stock, or store bought broth - a staple in my pantry) divided, 1/2 cup set aside
4 tablespoons of butter
4 tablespoons of flour
3 cups of Monterrey Jack cheese divided, 1 cup set aside
1 cup of sour cream
8 flour tortillas (about 8 to 8 1/2 inches in diameter)
fresh chopped cilantro for garnish (optional)
sour cream for garnish (optional)
salsa or pico de gallo for garnish (optional)
1. Soften one small to medium diced onion in a couple of tablespoons of olive oil over medium heat for about 5 minutes or until translucent.
2. Add the chopped turkey and 1/2 cup of the turkey broth to the pan.
3. Mix 2 oz of roasted green chilies to the turkey mixture and remove from heat after turkey is warm.
4. Melt butter in a medium-sized pot.
5. Add flour to make a roux.
6. Do not let the flour brown. Slowly add the remaining turkey broth to the roux, and stir until the sauce is thickened.
7. Stir in the remaining 6 oz of green chilies to the sauce.
8. Stir in 3/4 cup of the 1 cup divided cheese (keeping 1/4 cup set aside) until melted and blended into the sauce.
9. Remove the pot from the heat and blend the sauce with an immersion blender. (I do this to make the sauce kid friendly. Well, in my case, husband friendly. I don't think my husband would like "spicy green things" in his sauce). Plus, the flavor is more evenly distributed.
10. Remove the pot from the heat and stir in 1 cup of sour cream. This has a cooling effect against the spicy green chilies.
11. Add salt and white pepper to the sauce. Have a taste and adjust seasoning as needed.
12. Add 1/2 cup of sauce to the bottom of a 9 x 13 pan. Assemble 8 enchiladas by dividing the turkey mixture and 2 cups of cheese evenly between the tortillas. Add the turkey mixture to the center of the tortilla and top with cheese. Tuck each side of the tortilla around the mixture and place the enchilada seam side down.
13. Line up 8 enchiladas side by side and pour the white sauce evenly over the top.
14. Sprinkle the remaining 1/4 cup of cheese down the center.
15. Place the dish in a preheated 350 degree oven for 30 - 40 minutes until brown and bubbly.
Turkey Enchiladas Suidas - Recipes
This recipe has 12 ingredients. It takes 60 minutes of total time, 40 minutes of which is active and makes 6 servings. I did make a few changes to the original recipe. First for the turkey I used 93 percent lean, I substituted non-fat half and half for regular and mild salsa instead of medium since my kids would be eating it. Instead of heating each tortilla individually on the stove, I heated them in two sets in the microwave in between a moist set of paper towels for 40 seconds. I also skipped the step of heating the salsa mixture before adding the cheese, I was in a rush and needed dinner of the table as quickly as possible. Finally make sure to squeeze out the water from the zucchini. The recipe doesn't state this step and it is essential. Place the grated zucchini between paper towels and squeeze. A large amount of water will come out. Without this step the turkey will never brown and your enchiladas will be soggy.
I really like how easy this recipe is to prepare. The spices used in the turkey mixture were delicious and my whole family really liked the filling. I do think that there wasn't enough sauce to fully coat all the enchiladas. I would recommend making a double batch of sauce (you won't need it all you can freeze the extra). If you are a big cheese lover I would also suggest adding slightly more cheese to the top. The magazine picture shows more cheese than would actually be there if you only used 3/4 of a cup like the recipe suggests.
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