Turkey Enchiladas

Not only are these turkey enchiladas a great way to use up leftover turkey, but they are so unique and tasty you'll want to make them year round! Only 6 ingredients and about 30 minutes for this delicious dinner!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 25

Servings enchiladas

Calories 354kcal

Author Jennifer Draper

Equipment

2 quart casserole dish

Ingredients

8 oz leftover turkey breast
1 cup whole cranberry sauce
4 oz whipped cream cheese
6 fajita sized flour tortillas can use corn tortillas if you prefer
1 1/2 cups salsa verde
4 oz shredded monterrey jack cheese

Instructions

Preheat oven to 350 degrees F
Chop turkey into tiny bite sized pieces
Mix with cranberry sauce and cream cheese
Spread 1/2 cup of salsa verde in bottom of casserole dish
Place about 1/2 cup filling into the center each tortilla and roll
Place seam down in cassserole dish
Top with remaining salsa and cheese
Bake for 25 minutes or until heated through

Notes

A mild cheese, like Monterey Jack, goes best with these enchiladas because of the flavorful ingredients.
Toppings can be kept simple. Cilantro and sour cream are my favorites.
These will work with white meat or a combo of white and dark meat turkey.
You can assemble the enchiladas up to 1 day in advance of baking. Store tightly covered in fridge and bring to room temp before baking.
You can also make ahead and freeze into an aluminum pan to serve later (great for meals you are dropping off for a sick friend!)
You can freeze the leftover turkey into individual portions for assembling later.
I don't recommend freezing the leftover cooked enchiladas as the texture will turn a bit mushy.

Nutrition