Hello hello! Today I’m updating a post from 2014! The photos were in serious need of a remake, but this recipe stands as one of my favorite healthy turkey leftover recipes of all time!
Turkey and stuffing are alright, but turkey enchiladas, now that’s where it’s at. This tradition is longstanding in the Shallal household and is something I’ve looked forward to for the last ten years. So much so that tomorrow I’m sharing four other ways you can make enchiladas out of your turkey leftovers! #teamleftovers #teamenchiladas
What’s the best part about this Healthy Thanksgiving leftovers recipe? It has simple ingredients, is easy, and feeds a crowd!
How to Make Healthy Leftover Turkey Enchiladas
To start, you’ll need to finely dice up your veggies (onion and bell peppers.) No one wants a massive chunk of vegetables in their otherwise cheesy, saucy, soft enchilada. So make sure you cut them up nice and small! Then throw them on the skillet to soften them a bit.
Then, you’ll mix in your Thanksgiving leftover turkey plus favorite enchilada sauce until it’s warm. Now, the fun part! Roll up the burritos in a whole grain tortilla with about 1/2 cup of mix and place them side by side in a 9 x 13 casserole dish.
After you cover them with sauce and cheese, they are ready to bake!
White or Dark Meat?
We always use at least some dark meat in the enchiladas because it gives a juicier and richer taste than white meat, characteristic of Mexican food. Are you wondering about the nutrition of dark meat versus white meat? There is a bit more B-Vitamins, iron, zinc, and fat in dark meat versus white, but the calories are slightly higher in dark meat.
Nutrients > calories, just because something is lower in calories doesn’t always make it the healthier choice. In this case, the recipe will taste great using either type of meat and the nutrition will only vary slightly.
You probably have a mix of white and dark turkey meat leftover so use that! Either way, I promise this one is going to be a home run! Enjoy, and let me know if you try it!
Serve these Leftover Turkey Enchiladas with:
Healthy Leftover Turkey Enchiladas
- 1 white onion diced/finely chopped
- 1 red bell pepper diced/finely chopped
- 1 green bell pepper diced/finely chopped
- 2 tbsp olive oil or avocado oil
- 2 cloves minced garlic or 1T garlic powder
- 3 cups turkey meat (I used the leftover dark meat)
- 2 cups red enchilada sauce
- 6 whole-grain tortillas use GF if needed
- 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, garlic, and bell pepper in oil until translucent and tender.
- Add in half of the enchilada sauce, 2 ounces (1/4 cup) of cheese, and 3 cups turkey meat to skillet. Mix until everything is well combined and hot.
- Add 1/2 cup salsa to the bottom of a 9x13 pan in a 1/8 inch layer (just barely line it.) Divide turkey mixture among the tortillas, roll into burritos and place in the casserole dish.
- Top with remainder of the enchilada sauce and the rest of the cheese (about 3/4 cup.)
- Bake the enchiladas at 350F for 25 minutes. Garnish the enchiladas with sliced green onions.