Leftover Turkey Enchilada Recipe

Use only 1/2 cup of cheese instead of 1 cup. Roll the tortilla up and place seam side down into a lightly greased baking pan.

Cranberry Turkey Enchiladas Recipe Turkey enchiladas

Mix in the turkey, half the cheese, and the salt and pepper.

Leftover turkey enchilada recipe. I've shared a slow cooker enchilada casserole recipe in the past, but this recipe is quite a bit different with fresher, slightly healthier ingredients. Spread over the bottom of the dish. When done frying the tortillas, assemble the enchilada.

Add the turkey, chilies, and 2 tbsp. Topped with red onions, avocado, and cilantro. Serve this casserole with toppings like guacamole and sour cream (or no fat greek yogurt).

Spread the turkey mixture down the center of each of the tortillas. Then lay three tortillas over it followed by the same amount of turkey, cheese and sauce. Skip the cheese or use a vegan cheese.

Next, alternate layers of tortillas, leftover turkey, corn, cilantro, and cheese before repeating with remaining ingredients. Keyword enchiladas, leftover turkey, weight watchers. Stir in sour cream, can of chilies, cilantro, onion powder, garlic powder, and pepper.

Cook and stir until well blended and warm, 2 to 3 minutes. Turkey enchiladas made with leftover cooked turkey, homemade chili sauce, onions, black beans, and monterey jack cheese. Spoon filling into tortilla shells.

Spread enough sauce over bottom layer to cover. Lay four tortillas, followed by 1 cup of turkey, cup cheese and 2/3 cups tomatillo sauce. Combine the turkey, of the cheese mixture, salt, pepper, and the remaining chiles in a mixing bowl.

Made this with my leftover turkey and we really enjoyed! Add 1 cup enchilada sauce mixture and 3/4 cup sour cream and toss to combine, then season with salt. Toss it with the sauce and continue with the recipe as directed!

Finally, bake for about 20 minutes, until cheese is melted and bubbly. Saute onion and garlic in the hot oil until tender, about 5 minutes. Grease the baking dish and then add 1/2 cup of the soup mixture;

Add turkey, corn, beans, diced tomatoes, enchilada sauce, 1 cup cheddar cheese, chili powder, cumin, and salt; Add the turkey, chili powder, salt, pepper, corn, black beans, crushed tomatoes, chicken broth, and enchilada sauce. Of the soup mixture to the saucepan.

Spread remaining sauce on top and sprinkle with remaining cheese mixture. Here's the easiest enchilada bake ever, made with leftover turkey and layered with tortillas and cheese. Use black beans instead of turkey.

Want to lightened up this recipe a little bit more? Pour over enchiladas and top with remaining cheese. Cook the onions on medium heat until the onions are a light caramel color.

Layer 1/4 of the tortillas on the bottom of the casserole, then 1/4 of the cheese, 1/3 of the turkey mixture, 1/4 of the remaining enchilada sauce. Just add about 2 cups of shredded turkey meat to the skillet, along with the black beans and corn, after cooking the onions. Fifteen minutes of prepthen it's oven ready.

You may need to use more than four if your shells are small. Add the minced garlic and cook for 2 more minutes. And of course, i can't help but make my favorite leftover turkey casserole.

These healthy leftover turkey enchiladas are bursting with fresh veggies and mexican flavors, quick and easy to make and weight watchers friendly @ only 4 ww points per enchilada, on the blue plan. With leftover turkey, my boys' favorite turkey stuffing crescent roll appetizers are another must, perfect for lunch; Heat oil in a medium saucepan over medium heat.

Begin with putting 2/3 cup of tomatillo sauce in the bottom of your casserole dish*. Make it with leftover chicken, ground turkey, or crockpot taco meat. Its actually super easy to substitute the ground turkey for leftover, cooked turkey in this enchiladas recipe.

Pour 1 cup of the cream sauce into the bottom of a ~9x13 baking dish and spread evenly across the bottom. Make the leftover turkey filling. Top with the remaining enchilada sauce and cheese.

In a large pot, add the butter and onions. Repeat process with a second layer; Add turkey and cheese mixture to center of tortilla, roll and place in the prepared dish.

Mix the cheeses in a bowl; Stir the ingredients together and reduce the heat to low. Simmer the turkey filling for 30 minutes to blend the flavors.

First, spread a thin layer of enchilada sauce or salsa on the bottom. Skip the turkey and use black beans instead. Repeat these layers two more times, then finish off with the rest of the tortillas, sauce and cheese.

To the onion mixture, add the shredded turkey, diced tomatoes, 2 cans of enchilada sauce, chipotle chilies, and fresh cilantro. Heat a skillet to medium, add some oil and saute the onions for a few minutes then add the peppers and garlic and saute until the onion become translucent. Add some black beans to the shredded turkey and red enchilada sauce.

See more ideas about leftover turkey recipes, leftovers recipes, turkey enchiladas. Add tomatoes, seasonings, stir to combine. I mixed red and green enchilada sauce, added a bit a cumin to the turkey mixture and served it with a black bean, tomato and corn salad.

Divide out mixture evenly between the eight tortillas. Or shredded rotisserie chicken, for that matter. Elise founded simply recipes in 2003 and led the site until 2019.

In a medium bowl, combine turkey, pinto beans, and 2 cups monterey jack. Repeat until bottom layer of pan is covered with enchiladas. In a bowl toss turkey, vegetables, cheese, salsa, hot sauce, chili powder, and cumin.

Preheat the oven to 400.

Easy and Tasty Turkey Enchiladas Turkey enchiladas