Description
This Healthy Leftover Turkey Enchiladas recipe is a delicious way to transform leftover turkey into a flavorful Mexican-inspired dish. Loaded with sautéed onions, bell peppers, savory turkey, enchilada sauce, and cheese, these enchiladas are baked to perfection and topped with fresh green onions. Using whole-grain tortillas adds a nutritious touch, making this meal wholesome and satisfying for any day of the week.
Ingredients
Units
Scale
Vegetables
- 1 white onion, diced/finely chopped
- 1 red bell pepper, diced/finely chopped
- 1 green bell pepper, diced/finely chopped
- 2 cloves garlic, minced (or 1 tablespoon garlic powder)
- 4 green onions, chopped (for garnish)
Protein
- 3 cups turkey meat (preferably leftover dark meat)
Dairy
- 8 ounces shredded Mexican Blend cheese (2 ounces plus 6 ounces divided)
Pantry
- 2 tablespoons olive oil or avocado oil
- 2 cups red enchilada sauce (divided)
- 6 whole-grain tortillas (use gluten-free tortillas if needed)
- 1/2 cup salsa
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the enchiladas.
- Sauté Vegetables: In a skillet over medium heat, warm 2 tablespoons of olive oil or avocado oil. Add the diced white onion, minced garlic (or garlic powder), red bell pepper, and green bell pepper. Sauté until the vegetables become translucent and tender, about 5-7 minutes.
- Combine Turkey Mixture: Add half of the red enchilada sauce and 2 ounces (¼ cup) of shredded Mexican Blend cheese to the skillet with the sautéed vegetables. Then add the 3 cups of turkey meat. Stir everything together and heat until the mixture is well combined and hot, approximately 3-5 minutes.
- Prepare Baking Dish: Pour ½ cup of salsa evenly onto the bottom of a 9×13 inch casserole or baking dish. Spread it into a thin 1/8 inch layer to prevent sticking and add flavor.
- Assemble Enchiladas: Divide the turkey mixture evenly among the 6 whole-grain tortillas. Roll each tortilla tightly into a burrito shape and place them seam-side down into the casserole dish on top of the salsa layer.
- Add Sauce and Cheese Topping: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 6 ounces (¾ cup) of shredded Mexican Blend cheese over the top.
- Bake Enchiladas: Place the baking dish in the preheated oven and bake for 25 minutes until the sauce is bubbly and the cheese is melted and slightly golden.
- Garnish and Serve: Remove the enchiladas from the oven and let cool for a few minutes. Garnish with the chopped green onions before serving for a fresh, crisp finish.
Notes
- Use gluten-free tortillas if you require a gluten-free meal option.
- Leftover dark turkey meat works best for flavor, but white meat can be used as well.
- If you don’t have red enchilada sauce, substitute with a mild or medium salsa verde or your favorite enchilada sauce alternative.
- For a spicier kick, add jalapeños or chili powder to the sautéed vegetables.
- To make the dish dairy-free, use a plant-based cheese alternative and ensure tortillas are dairy-free.
Nutrition
- Serving Size: 1 enchilada (1/6 of recipe)
- Calories: 340 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 75 mg
