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!
Servings 6 enchiladas
Calories 354kcal
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
Calories: 354kcal | Carbohydrates: 40g | Protein: 14g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 50mg | Sodium: 1238mg | Potassium: 292mg | Fiber: 1g | Sugar: 24g | Vitamin A: 772IU | Vitamin C: 3mg | Calcium: 197mg | Iron: 2mg