Description
These leftover turkey enchiladas are a unique way to repurpose leftover roasted turkey into something completely new (and incredibly delicious)! With fresh veggies, warm spices, red enchilada sauce, and plenty of cheese, they’re savory, flavorful, and easy to make for a family-friendly dinner or meal prep option that’s ready in under an hour!
Ingredients
- For the Filling:
- 2 cups shredded leftover turkey
- 1 cup diced white onion
- 1 small orange bell pepper, diced
- 1 clove garlic, minced
- 1 cup fresh baby spinach
- 1/2 cup whole milk Greek yogurt
- 1/2 cup shredded Monterrey Jack cheese
- 1/4 cup cilantro leaves, chopped
- 1/3 cup red enchilada sauce
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- juice of 1 lime
- salt and pepper, to taste
- For the Enchiladas
- 8 flour tortillas
- 2 1/3 cups red enchilada sauce, divided
- 1 1/2 cups shredded Monterey Jack cheese
Instructions
- Preheat oven to 400 degrees and grease 9×13 baking dish with avocado spray.
- Make the Sautéed Veggie Mixture: Heat a large skillet over medium high heat. Once hot, add the avocado oil, diced onion, diced bell pepper, and minced garlic. Sauté the garlic, onion, and bell pepper in avocado oil until tender. Next, add the baby spinach and sauté for 1-2 minutes until it is just wilted. Set aside.
- Make the Filling: Add the shredded turkey, sautéed veggie mixture, Greek yogurt, cheese, cilantro, enchilada sauce, cumin, oregano, lime juice, salt, and pepper to a large mixing bowl. Stir until everything is well combined.
- Assemble the Enchiladas: Pour 1/3 a cup of enchilada sauce in the bottom of a 9×13 baking dish. Next,microwave the flour tortillas for 30 seconds to 1 minute, flipping halfway through, until warm and pliable. Next, pour 1/2 cup of enchilada sauce on a large plate. One at a time, gently dip a tortilla in the enchilada sauce until lightly coated on both sides. Scoop around 1/3 a cup of the filling into the tortilla and then gently roll up and place in the baking dish, seam side down. Repeat the process until all 8 enchiladas have been made.
- Pour the remaining enchilada sauce over the enchiladas and then top with the remaining shredded Monterey Jack cheese.
- Bake the enchiladas at 400 degrees for 15-20 minutes or until the top becomes golden brown and bubbly. Garnish with cilantro, diced red onion, and lime wedges before serving. Enjoy!
Notes
Make Ahead: Assemble the enchiladas in a baking dish, then cover them tightly with foil, and store them in the fridge for up to 1 day. When you are ready to bake the casserole, remove the dish from the fridge and place it on the counter for 20 minutes and allow it to come to room temperature before baking.
Store: Store any leftover enchiladas, tightly covered, in the fridge for up to 3-4 days.
Freeze: Let the enchiladas cool completely. Then, transfer them to a freezer-safe container, and freeze for up to 3 months.
Reheat: Thaw frozen enchiladas in the fridge overnight. Then, warm them in the microwave or in the oven at 350°F just until warmed through. Tip: If the top is browning before the enchiladas heat through, cover the dish with foil, and continue to bake until warm.
