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leftover turkey enchilada on a blue plate with dishes of sour cream, salsa and whole pan of enchiladas in the background
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5 from 7 votes

📋 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!
Course dinner, lunch, supper
Cuisine Mexican
Keyword enchiladas, healthy, leftover turkey
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 enchiladas
Calories 104kcal
Author Terri Gilson

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.
    Collage of 9 photos showing steps for how to make leftover turkey enchiladas

Garnish

  • Sprinkle with additional chopped fresh cilantro and garnish with additional salsa and sour cream, if desired. Serve warm.
    leftover turkey enchiladas with cheese salsa and chopped cilantro sprinkled on in glass casseroled dish with red oven mitts in the background

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 | Carbohydrates: 5g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 611mg | Potassium: 254mg | Fiber: 2g | Sugar: 2g | Vitamin A: 350IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 1mg