📋 Leftover Turkey Enchiladas Recipe
This healthy Leftover Turkey Enchiladas recipe is bursting with fresh veggies and Mexican flavors, quick and easy to make (no special enchilada sauce needed), and Weight Watchers friendly!
Servings 12 enchiladas
Calories 104kcal
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
- â…” 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
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.½ cup green onion, 2 stalks chopped celery, 1 cup fresh mushrooms, sliced, 1 whole red pepper
- Add chopped leftover turkey, tamed jalapenos, 1 tablespoon cilantro, black olives, ¾ cup salsa and ½ cup of cheddar cheese to vegetables and stir.2 cups leftover turkey, 2 tablespoon tamed jalapenos, 1 tablespoon fresh cilantro, ⅔ cup -canned black olives, sliced, 1 ½ cups salsa, 1 cup low-fat cheddar cheese
- Add about â…” cup of mixture to middle of each tortilla,12 -10 inch tortillas
- 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.additional chopped fresh cilantro, additional salsa, non-fat sour cream
Notes
VIDEO:
How to roll an enchilada - jump to 2:32 in the video to see the rolling of the enchilada
Expert Tips:
- Use a mix of white and dark turkey meat. This combination adds depth of flavor and keeps the filling moist.
- Microwave the vegetables instead of sautéing. This saves time and keeps cleanup minimal while still softening the veggies enough for perfect texture in the enchiladas.
- Choose tamed jalapeños for mild heat. They provide a subtle kick without overwhelming the dish, making it more family-friendly.
- Grate cheese finer for topping. Finely grated cheese melts more evenly and looks more appealing, especially when using low-fat cheddar.
- Keep a close eye if broiling cheese. Low-fat cheese burns faster than full-fat varieties, so monitor it closely if you decide to broil for extra browning.
- Place tortillas seam side down. This helps them hold their shape while baking and prevents the filling from spilling out.
- Don’t overfill the tortillas. Stick to about ⅔ cup of filling per tortilla to avoid tearing and make rolling easier.
- Make ahead and freeze for up to 3 months. Assemble the enchiladas and freeze before baking for a convenient meal on busy nights.
- Swap in your favorite tortillas. Feel free to use flour, corn, spinach, or tomato tortillas based on your dietary needs and preferences.
- Fresh cilantro makes a big difference. Its brightness complements the savory flavors, but you can omit it if you’re not a fan.
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
