Recipe Background
Leftover turkey enchiladas transform holiday extras into a new dish, easy enough for a quick oven bake.
One Thanksgiving, after the last of the pie was gone, I found myself in a classic dilemma: what to do with a mountain of leftover turkey. That year marked my first time hosting the feast, a rite of passage where I juggled countless recipes, trying to match my mom's culinary prowess. I had spent the entire day keeping the turkey moist, basting meticulously as my niece zigzagged underfoot, determined to snag an early taste. The turkey was a hit, but as the dishes were cleared, the leftovers loomed large.
With half an onion sitting in the fridge from my sister’s stuffing prep and a solitary green pepper that hadn't found a use, I decided to try my hand at enchiladas. A quick survey of the pantry revealed a can of enchilada sauce, gleaming in its metallic glory, promising a quick solution to my leftover woes. As the onion and pepper sizzled in olive oil, their aromas mingling with garlic, I found simplicity in sautéing—letting these humble ingredients elevate the tender turkey.
I gathered the tortillas, giving each a brush of sauce for flavor's sake, rolled in the turkey mixture, and tucked them snugly into a greased dish. Every step echoed a lesson from my Thanksgiving crash course: when cooking, embrace the rhythm of creation. Layers of sauce and cheese followed, baking to a golden, bubbling finish in just minutes. A sprinkling of cilantro added a fresh, vibrant finish. This impromptu dish wasn't just resourceful; it became a new family favorite. Always let the dish rest for a few minutes before serving to make slicing neat and tidy.
Ingredients
- 2 teaspoons olive oil
- 1/2 onion diced
- 1 green pepper diced
- 2 cloves garlic
- 2 cups turkey breast boneless and skinless, cooked and cut into small pieces
- salt to taste
- pepper to taste
- 1 (15-ounce) can enchilada sauce divided
- 8 (6-inch) corn or flour tortillas
- 2 cups Monterey Jack cheese shredded, divided
- fresh herbs such as cilantro leaves, to taste, for garnish
Directions
- Preheat the oven to 400 degrees F.
- Lightly grease a 9x13-inch baking dish.
- In a small pan over medium heat, heat the oil.
- Add the onion and the pepper to the oil and cook, stirring occasionally, until they are tender.
- Stir the garlic into the onion mixture and cook for 1 minute.
- Add the turkey to the onion mixture and season with the salt and the pepper. Toss to combine.
- Transfer the pan away from the heat.
- Pour 1/2 cup of the enchilada sauce in the bottom of the prepared pan.
- Spread 1 tablespoon of the enchilada sauce onto each of the tortillas.
- Fill each of the tortillas with 1/4 cup of the turkey mixture, 2 tablespoons of the cheese, and 2 tablespoons of the onion mixture.
- Roll the tortillas up and place them seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce over the filled tortillas and sprinkle with the remaining cheese.
- Cover the baking dish with foil and bake the enchiladas for 15 minutes.
- Discard the foil and bake the enchiladas until the cheese has browned and is bubbly, about 5-10 minutes.
- Serve garnished with the fresh herbs.
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