Leftover Turkey Recipes

healthy and delicious recipe for leftover turkey enchiladas that’s easy to prepare and full of flavor. These enchiladas are baked with a homemade enchilada sauce and filled with lean turkey and veggies for a nutritious twist on a classic dish.

Healthy Leftover Turkey Enchiladas

Ingredients:

For the Enchilada Sauce:

• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour (or whole wheat flour)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon salt, or more to taste
• 1/4 teaspoon ground black pepper
• 1 can (8 ounces) tomato sauce
• 1 cup low-sodium chicken broth

For the Enchiladas:

• 2 cups cooked turkey breast, shredded or diced
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 cup bell peppers, diced (any color)
• 1/2 cup red onion, diced
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• 8 whole wheat or corn tortillas
• Cooking spray
• Optional toppings: diced avocado, Greek yogurt or sour cream, chopped cilantro, lime wedges

Instructions:

1. Prepare the Enchilada Sauce:

1. Heat olive oil in a saucepan over medium heat. Stir in flour and cook for 1 minute, stirring constantly.
2. Stir in chili powder, cumin, garlic powder, oregano, salt, and pepper. Cook for an additional 30 seconds.
3. Gradually whisk in tomato sauce and chicken broth, stirring until smooth.
4. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly. Remove from heat and set aside.

2. Prepare the Enchilada Filling:

1. Preheat oven to 375°F (190°C). Lightly coat a 9×13-inch baking dish with cooking spray.
2. In a large mixing bowl, combine shredded turkey, black beans, corn, bell peppers, red onion, and half of the shredded cheese. Mix well.

3. Assemble the Enchiladas:

1. Warm tortillas in the microwave for about 30 seconds to make them more pliable.
2. Spoon a generous amount of the turkey and vegetable filling onto each tortilla. Roll up tightly and place seam-side down in the prepared baking dish.
3. Pour the enchilada sauce evenly over the rolled tortillas.
4. Sprinkle the remaining shredded cheese over the top of the enchiladas.

4. Bake the Enchiladas:

1. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
2. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.

5. Serve:

1. Remove from the oven and let the enchiladas cool slightly before serving.
2. Garnish with optional toppings such as diced avocado, Greek yogurt or sour cream, chopped cilantro, and lime wedges.
3. Serve warm and enjoy your healthy leftover turkey enchiladas!

Tips:

• Tortilla Choice: Using whole wheat or corn tortillas adds fiber and nutrients compared to traditional white flour tortillas.
• Vegetable Variations: Feel free to customize the filling with your favorite vegetables like spinach, zucchini, or tomatoes.
• Make-Ahead: You can assemble the enchiladas ahead of time and refrigerate them, then bake when ready to serve.

These healthy leftover turkey enchiladas are a perfect way to enjoy your Thanksgiving or holiday leftovers in a nutritious and satisfying meal. Enjoy!