turkey enchiladas

Use your Thanksgiving leftover turkey to make these delicious healthy turkey enchiladas! The perfect flavor-packed recipe to turn your Thanksgiving leftovers into a healthy meal!

Healthy Leftover Turkey Enchiladas

white onion (diced/finely chopped)

red bell pepper (diced/finely chopped)

green bell pepper (diced/finely chopped)

olive oil oil

garlic (or 1T garlic powder)

turkey meat ((I used the leftover dark meat))

red enchilada sauce

whole-grain tortillas (use GF if needed)

salsa

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.

https://embed.mediavine.com/videos/l5axegdnynyggsywrfjv

Turkey Enchiladas filled with seasoned ground turkey or leftover cooked turkey and topped with an easy enchilada sauce. Easy dinner idea!

Turkey Enchiladas

olive oil

turkey

chili powder

kosher salt, (plus more to taste)

onion powder

oregano ((Mexican oregano preferred))

garlic powder

cumin

easy enchilada sauce, (divided)

flour tortillas

Mexican-blend cheese, (divided)

lettuce

Preheat oven to 350ºF.

Heat olive oil in a large skillet over medium-high heat. Add the ground turkey, chili powder, salt, onion powder, oregano, garlic powder and cumin.

Use a wooden spoon or spatula to break up the meat into smaller chunks. Cook, stirring occasionally, for 6 to 8 minutes, until turkey is browned and cooked through.

Add 1/4 cup enchilada sauce, stir to combine, and remove from heat. Taste and season with more salt if necessary.

Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.

Pour 1/4 cup of the enchilada sauce into a 9x13 baking dish, and spread it out to fully coat the bottom.

Assemble the enchiladas by filling each tortilla evenly with the turkey mixture and 3/4 cup of shredded cheese. Roll the tortillas tightly to close and place in a large baking dish seam side down.

Pour the remaining 1 1/4 cups enchilada sauce over the tortillas, top with the remaining 1 1/4 cups shredded cheese, and bake for 20 minutes, until the cheese is melted and bubbly.

Serve immediately and garnish with desired toppings.

These baked Turkey Enchilada Stuffed Poblanos Rellenos are peppers stuffed with a flavorful ground turkey filling, topped with my homemade enchilada sauce and cheese.

Turkey Enchilada Stuffed Poblanos Rellenos

poblano chiles

enchilada sauce

Colby-Jack shredded cheese blend

cilantro scallions (for garnish)

93% turkey

onion (finely chopped)

garlic

tomato (chopped)

bell pepper (finely chopped)

tbsp cilantro

oz tomato sauce

kosher salt

pepper

tsp cumin

oregano

bay leaf

Lay the poblano peppers on a work surface so they sit flat naturally without rolling.

Using a small, sharp knife, cut a lengthwise slit along one side of each of the poblano peppers, then make a small cross-wise slit along the top to create a T-shaped slit, careful not to cut the stem off. Carefully cut out and remove the core, then scoop out the seeds.

Using tongs, roast the poblano chiles over an open flame such as the grill, broiler or stovetop, turning often until the skin is completely blistered.

Transfer to a plastic bag (or place in a bowl and cover with plastic wrap) and let steam for 10 to 15 minutes to loosen the skins. Once they are cool enough to handle, use a butter knife to scrape away the charred skins and discard, careful not to tear the peppers.

Set the roasted poblanos aside.

Preheat the oven to 350°F.

Pour 1-1/4 cups of the sauce into the bottom of a 9 x 12-inch casserole dish.

To make the turkey:

Meanwhile, brown the ground turkey on medium heat in large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces.

Add the chopped onions, garlic, pepper, tomato and cilantro and continue cooking on a low heat.

Add cumin, oregano, bay leaves, and more salt if needed. Add tomato sauce and 1/4 cup of water and mix well, reduce heat to low and simmer covered about 15 minutes.

Carefully stuff about 1/2 cup of the turkey mixture into each poblano pepper.

Place the peppers seam side up over the sauce in the baking dish and top each with 2 tbsp of cheese.

Cover the dish tightly with foil and bake in the oven until hot and bubbly, about 30 minutes.

Serve hot topped with cilantro or scallions on top.

To roast the peppers:

This Leftover Turkey Enchilada recipe is a one-pan skillet meal! A super tasty way to use up leftover turkey (or chicken) and vegetables!

Leftover Turkey Pumpkin Enchilada Skillet

pumpkin puree

chicken broth

tomatoes

chipotle chilis in adobo sauce

Diamond Crystal kosher salt

black pepper (to taste)

onion

Kosher salt

leftover vegetable sides

(15 ounces) shredded leftover turkey breast or chicken breast

corn tortillas,

cheese

Sour cream

jalapeno

fresh cilantro

domestic turkey

corn tortilla

extra virgin olive oil

Black pepper

Garlic Clove

Move a rack about six inches blow the broiler and heat to high.

Make the sauce: In a blender, combine the pumpkin, tomatoes, chicken broth, chipotles, chili powder, garlic, and salt and season with pepper. Blend until smooth.

Assemble: In a large black iron skillet or ovenproof skillet over medium, heat the oil until shimmering. Add the onion and pinch of salt cook, stirring occasionally, just until translucent, 3 to 5 minutes.

Add the roasted vegetables or chopped greens and cook, stirring often, until heated through or wilted (for the greens), 2 to 3 minutes.

Add the turkey and the chopped tortillas then pour in all of the enchilada sauce and stir to make sure everything is coated in the sauce.

Bring to a simmer and cook, stirring occasionally, for 5 minutes to heat through. Remove from the heat and sprinkle the cheese evenly over the top.

Transfer the skillet to the rack close to the broiler and broil until the cheese is melted and starting to brown in spots, 1 to 2 minutes. Let cool for 5 minutes.

Top with sour cream, sliced fresh jalapeno, and fresh cilantro.

This recipe is great! I wasn’t sure how the pumpkin would taste in a savory, slightly spicy dish, but I was pleasantly surprised. I added a bit more liquid to the sauce because it came out too thick to stir into the veggies and simmer. Definitely recommend this recipe for meal prepping and clearing out the fridge before your produce turns!

I was surprised that we liked this actually, We really like the chicken version and wasn't sure if I should do that again with turkey I had left over or this, but thought give it a try. The pumpkin sauce is quite good, I did it in the skillet and simmered awhile, longer then stated, then as I didn't want to cook it right away put it all in a baking dish, added the lower fat cheese I had and then baked it later at 350 till hot and bubbly.  I did leave out the Chipolte in Adobo ( too much spice for me)  and didn't add tortillas to it--had those toasted up by themselves. I added two medium green peppers that I needed to use with the onion. We liked this alot. Nice new way to use up some turkey. (have also enjoyed the soup, pot pies, and turkey croquettes, and chimichangas--a favorite too)

Delicious dish.  I added pinto beans, black olives, zucchini and some corn. Topped with jalapenos, sour cream and cilantro - will make this again.  Made it in my 10 inch cast iron skillet.  With everything I added, I will make in a larger skillet next time.

This was delicious! Halved the recipe to accommodate what I had left. Made as written with delicata and brussels. I did keep the tomatoes diced instead of blended as I prefer bites of tomato.

I loved this recipe, really different way to use up turkey with the pumpkin flavored enchilada sauce with the right level of spice. I added both butternut squash and spinach to up the veggies a bit.  It makes a lot!

I was skeptical, but this dish turned out to be a great way to use up miscellaneous Thanksgiving leftovers. My only complaint was that it needs texture. I think toasted pumpkin seeds would be a great topping.

Oh my goodness! Leftovers never tasted so good! My husband raved about this recipe. I used my leftover turkey, and a large batch of fresh spinach as the veggies. Instead of a blender (which I hate to clean), I used my immersion blender with the ingredients on a bowl. It worked well. I will make this again with chicken, but will keep it in mind when I bake turkey again.

THANK YOU!!! We already love the chicken version, and I hopped on here today looking for turkey ideas! ♥️♥️♥️♥️♥️

These easy, cheesy Baked Turkey Enchiladas are perfect for easy weeknight dinners or repurposing Thanksgiving leftovers.

Turkey Enchiladas (Ground or Leftover Turkey!)

avocado oil

lb turkey ((or 2 cups leftover shredded turkey))

tsp chili powder

tsp smoked paprika

salt

enchilada sauce (divided)

cheddar cheese (divided)

flour tortillas ((I used Carb Balance Tortillas))

Preheat oven to 350°. Heat avocado oil in a large skillet over medium heat. Add the diced onion and cook for 2-3 minutes, or until the onion is translucent.

Add the ground turkey to the skillet and cook until browned, crumbling as you go, OR add the leftover shredded turkey and cook 1-2 minutes, until warm.

Add the chili powder, cumin, smoked paprika, garlic powder, oregano, and salt. Stir everything together, cooking for 2 minutes.

Add ½ cup of the enchilada sauce and ½ cup of the shredded cheese, stir to combine. Remove from heat and set aside.

Spread ½ cup of the enchilada sauce into an even layer in a 9x13 pan. Fill each tortilla with the turkey mixture, then roll tightly and place seam-side down in the baking dish.

Top with remaining 1 cup enchilada sauce and remaining ½ cup shredded cheese. Bake in the preheated oven for 20 minutes, or until the cheese is melted. Serve with your favorite enchilada toppings!

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