Hi Friends! I’m just popping in to share a delicious recipe for your leftover Thanksgiving turkey, Turkey Enchiladas!
Turkey Enchiladas are definitely my favorite part of Thanksgiving food. During Thanksgiving I look forward to them way more than I look forward to actually Thanksgiving food. Turkey and stuffing is alright, but Turkey Enchiladas, now that’s where it’s at. This tradition is longstanding in the Shallal household and quickly became something I look forward too. This year, since Pauls parents moved to Northern California for work I made my own batch of Turkey Enchiladas and they came out DELICIOUS!
[Tweet “Turkey Enchiladas the perfect #healthy Thanksgiving leftover recipe! “]
We always use the dark meat in the enchiladas because it gives a juicier and richer taste than white meat, characteristic of Mexican food. Plus, dark meat kind of grosses me out so it’s a great way to “hide” it. Wondering about the nutrition of dark meat versus white meat? According to my research there is a bit more B-Vitamins, iron, zinc and fat in dark meat versus white. This article explains it pretty well. Since the calorie difference is only about 30-50calories per ounce, for your nutritional bang for your buck dark meat wins out. However, whether you use white or dark meat these turkey enchiladas are sure to be a home run with the whole family!
Enjoy and let me know if you try it!
Healthy Turkey Enchiladas
- 1 onion chopped
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 3 tbsp olive oil or avocado oil
- 1 tbsp garlic powder
- 3 cups turkey meat (I used the leftover dark meat)
- 1.5 cups red enchilada sauce (I used one jar of Trader Joe's)
- 6 low carb whole grain tortillas (I used La Tortilla Factory)
- 8 ounces shredded Mexican Blend (2 ounces plus 6 ounces divided)
- 1/2 cup salsa
- 4 green onions chopped
- Preheat oven to 350F.
- Saute chopped onion and bell pepper in oil until translucent and tender.
- Add in half of enchilada sauce, 2 ounces of cheese, and turkey meat to skillet. Mix until everything is well combined and hot.
- Add salsa to bottom of a 9x13 pan in a 1/8 inch layer (just barely line it.) Divide turkey mixture among tortillas, roll into burritos and place in casserole dish.
- Top with remainder of enchilada sauce, 6 ounces of cheese, and green onions.
- Bake at 350F for 25 minutes.