Leftover Turkey Enchiladas

These Leftover Turkey Enchiladas are one of my favorite healthy leftover turkey recipes; one my mom always made after a turkey dinner. I love it because it's simple, healthy and delicious. It's especially popular after big holiday turkey dinners like Thanksgiving, Christmas or Easter.

Loaded with veggies and Mexican flavors, this recipe is also a nice change up from the typical turkey dinner leftovers! They are also a Weight Watchers friendly @ only 4 WW points on my plan. You can click HERE to find out how many points they are on your WW plan.

🥘 Ingredients

These Weight Watchers Enchiladas are bursting with fresh veggies, Mexican flavors and most importantly, they are quick and easy to make. You don't have to make any special enchilada sauce or sautee any veggie You quickly chop the turkey, microwave the veggies and it comes together in about 30 minutes. Who wants to do a ton of cooking when they just finished making a big turkey dinner anyway? Not me!

For this recipe, you'll need:

• leftover turkey *you can use turkey deli meat if you don't have leftover turkey
• red pepper
• green onion
• celery
• mushrooms (fresh is best, but you can substitute canned)
• jalapenos (I use tamed jalapenos (affiliate link),as I find them just the right amount of spice)
• fresh cilantro
• canned black olives
• low-fat cheddar cheese **NOTE: You'll notice that low-fat shredded cheese does not melt as nicely as regular cheese (because it has less fat). It doesn't get gooey and melty looking and it hardens faster. You also have to keep a close watch on it if you broil it, as it burns more quickly than regular cheese. 
• salsa (I use medium)
• tortillas

*See recipe card for amounts

🔪 Instructions

1. Preheat oven to 350 degrees F/175 degrees C and spray two 9X13 casserole dishes with non-stick cooking spray. Wash and chop mushrooms, celery, green onion and red pepper. Place in microwave safe bowl and cook for 7 minutes on high.
2. Add chopped leftover turkey, tamed jalapenos, 1 tablespoon cilantro, black olives, ¾ cup salsa and ½ cup of cheddar cheese to vegetables and stir.
3. Add about ⅔ cup of mixture to middle of each tortilla
4. Then fold over one end from the bottom. (SEE VIDEO)
5. Next, fold in on each side of tortilla.
6. Then roll to the top.
7. Place 6 enchiladas in each casserole dish.
8. Top with remaining ¾ cup salsa
9. Then top with remaining ½ cup cheddar cheese, dividing evenly between all enchiladas. * I grate the cheese for the top a little finer. Bake in preheated oven for 20 minutes. Sprinkle with additional chopped fresh cilantro and garnish with additional salsa and sour cream, if desired. Serve warm.  

*See recipe card for full instructions

🎥 Video

Video: How to roll an enchilada - jump to 2:32 in video to see the rolling of the enchilada

💭 Top tip

You'll notice that low-fat shredded cheese does not melt as nicely as regular cheese (because it has less fat). It doesn't get gooey and melty looking and it hardens faster. You also have to keep a close watch on it if you broil it, as it burns more quickly than regular cheese.

🌶️Can this be made spicy?

If you like it really spicy, use hot salsa and regular sliced jalapenos (not the tamed)!

🥗 Side dishes

• I always serve these turkey enchiladas with extra salsa and light sour cream, but they are just divine with my fresh Pico de Gallo Salsa!
• Healthy Mexican Street Corn (Elote)
• coleslaw - try my Skinny Coleslaw or Healthy Artichoke & Roasted Red Pepper Coleslaw
• salad - a simple garden salad or try my Strawberry Spinach Salad with Honey Lime Cilantro Dressing
• Quick Cucumber Kimchi

👪 SERVING SIZE

This recipe makes 12 enchiladas. I do them in 2 pans, as that seems to work best (you don't want to stack them. )You can also cut this recipe in half by adjusting the serving size on the recipe card. Just click on the serving size in blue, select the number of servings you’d like and the ingredient amounts will adjust accordingly.

🔢WW POINTS

They are also Weight Watchers friendly @ only 4 WW points.

🌡️STORAGE

• These enchiladas can be stored, in a sealed container,  in the fridge for 2-3 days. 
• This recipe freezes well for up to 3 months (in a sealed container).

🍽 EQUIPMENT

You can use any 9X13 lasagna/roasting pan (affiliate link) or casserole dish to make this recipe. 

This Turkey Enchiladas recipe is also a little different that the usual leftover turkey sandwich and adds a little spice to your leftover repertoire. So, if you're looking for easy, healthy and Weight Watchers friendly ways to use up that leftover turkey, then give these Easy Leftover Turkey Enchiladas a try! 

💭Healthy Leftover Turkey Recipes

I LOVE leftover turkey. In fact, I purposely make extra turkey so I will have leftovers. However, leftovers are usually gone pretty fast in my house. I'm lucky if I get to make a leftover recipe for the blog. The only other leftover turkey recipes I have are my Leftover Turkey, Cranberry & Brie Panini ,  Leftover Roasted Turkey & Black Currant Brie Bites.  and  The 5 Minute Turkey Bacon Ranch Wrap.  So this year for Thanksgiving, I cooked a 23 lb turkey for the 4 of us! That way, I was guaranteed leftovers. But the beauty of this recipe is that doesn't require very much leftover turkey (only 2 cups). 

After overindulging on a holiday dinner, I need healthy leftover turkey recipes in my back pocket! I want to be able to get back on track with healthy eating, yet I still have turkey. And that's why these Thanksgiving enchiladas are ideal! It's only 4 WW points on blue. My Weight Watchers Turkey Reuben Panini is another great use for leftover turkey that's WW friendly at 6 WW points on the blue plan.

And for even more leftover recipes, be sure to check out the links below the recipe card.

You can also visit my Leftovers Reinvented Board  on Pinterest!

📋 Leftover Turkey Enchilada Recipe

These healthy Leftover Turkey Enchiladas are bursting with fresh veggies and Mexican flavors, quick and easy to make (no special enchilada sauce needed) and Weight Watchers friendly!

5 from 7 votes

Print Pin Rate

Course: dinner, lunch, supper

Cuisine: Mexican

Keyword: enchiladas, healthy, leftover turkey

Special Diet: Weight Watchers

Servings: 12 enchiladas

Calories: 104kcal

Author: Terri Gilson

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 2 cups leftover turkey chopped
• ▢ 1 whole red pepper chopped
• ▢ ½ cup green onion chopped
• ▢ 2 stalks chopped celery chopped
• ▢ 1 cup fresh mushrooms, sliced -8 oz/227 g
• ▢ 2 tablespoon tamed jalapenos chopped
• ▢ 1 tablespoon fresh cilantro chopped
• ▢ ⅔ cup -canned black olives, sliced -ml can
• ▢ 1 cup low-fat cheddar cheese grated
• ▢ 1 ½ cups salsa
• ▢ 12 -10 inch tortillas

Garnish

• ▢ additional chopped fresh cilantro
• ▢ additional salsa
• ▢ non-fat sour cream

US Customary - Metric

Instructions

• Preheat oven to 350 degrees F/175 degrees C and spray two 9X13 casserole dishes with non-stick cooking spray
• Wash and chop mushrooms, celery, green onion and red pepper. Place in microwave safe bowl and cook for 7 minutes on high.
• Add chopped leftover turkey, tamed jalapenos, 1 tablespoon cilantro, black olives, ¾ cup salsa and ½ cup of cheddar cheese to vegetables and stir.
• Add about ⅔ cup of mixture to middle of each tortilla,
• Then fold over one end from the bottom. (See NOTES for Video)
• Next, fold in on each side of tortilla.
• Then roll to the top.
• Place 6 enchiladas in each casserole dish.
• Top with remaining ¾ cup salsa.
• Then top with remaining ½ cup cheddar cheese, dividing evenly between all enchiladas. * I grate the cheese for the top a little finer.
• Bake in preheated oven for 20 minutes.
  

Garnish

• Sprinkle with additional chopped fresh cilantro and garnish with additional salsa and sour cream, if desired. Serve warm.
  

Notes

🔢WW POINTS

They are also a Weight Watchers friendly @ only 4 WW points on my plan. You can click HERE to find out how many points they are on your WW plan.

🌡️STORAGE

• These enchiladas can be stored, in a sealed container,  in the fridge for 2-3 days. 
• This recipe freezes well for up to 3 months (in a sealed container).

🍽 EQUIPMENT

You can use any 9X13 lasagna/roasting pan (affiliate link) or casserole dish to make this recipe. You will need two to make all 12 enchiladas.

🎥 Video

Video: How to roll an enchilada - jump to 2:32 in video to see the rolling of the enchilada

💭 Top tip

 You'll notice that low-fat shredded cheese does not melt as nicely as regular cheese (because it has less fat). It doesn't get gooey and melty looking and it hardens faster. You also have to keep a close watch on it if you broil it, as it burns more quickly than regular cheese. 

My Amazon Recommendations (affiliate links)

Nutrition Facts

📋 Leftover Turkey Enchilada Recipe

Amount Per Serving (1 enchilada)

Calories 104 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Cholesterol 27mg9%

Sodium 611mg27%

Potassium 254mg7%

Carbohydrates 5g2%

Fiber 2g8%

Sugar 2g2%

Protein 10g20%

Vitamin A 350IU7%

Vitamin C 2mg2%

Calcium 69mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1enchilada | Calories: 104kcal (5%) | Carbohydrates: 5g (2%) | Protein: 10g (20%) | Fat: 5g (8%) | Saturated Fat: 1g (6%) | Cholesterol: 27mg (9%) | Sodium: 611mg (27%) | Potassium: 254mg (7%) | Fiber: 2g (8%) | Sugar: 2g (2%) | Vitamin A: 350IU (7%) | Vitamin C: 2mg (2%) | Calcium: 69mg (7%) | Iron: 1mg (6%)

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