Description
This easy leftover turkey enchiladas recipe transforms cooked turkey into a delicious Mexican-inspired baked dish. With a tangy honey-lime marinade and a flavorful mix of green enchilada sauce, salsa verde, and crema, these enchiladas are layered with shredded cheese and baked to bubbly perfection. Perfect for using up turkey leftovers, this hearty meal is satisfying and simple to prepare.
Ingredients
Scale
Marinade and Turkey
- 1 lb leftover cooked turkey or cooked chicken, cut into small pieces or shredded (about 3 cups)
- 1/2 cup honey
- 1/2 cup lime juice
- 1 Tbsp chili powder
- 1 tsp garlic powder
Enchiladas
- 8-10 flour tortillas
- 4 cups shredded Monterrey jack cheese or Mexican blend, divided
- 1 cup green enchilada sauce, divided
- 1 cup salsa verde
- 1 cup Crema (Mexican cream) or substitute heavy cream
Instructions
- Marinate the Turkey: In a small bowl, mix together honey, lime juice, chili powder, and garlic powder. Add the cooked turkey pieces to a plastic storage bag and pour the marinade over, ensuring all pieces are well coated. Refrigerate for at least 30 minutes and up to 24 hours to allow flavors to meld.
- Preheat Oven: When ready to cook, preheat the oven to 350°F (175°C) to prepare for baking the enchiladas.
- Prepare Baking Dish: Lightly spray a 9×13-inch baking dish with non-stick cooking spray. Pour 1/2 cup of the green enchilada sauce into the bottom and spread evenly to prevent sticking and add flavor.
- Mix Turkey with Cheese: Drain the turkey from the marinade, reserving any leftover marinade. In a bowl, combine the turkey and 3 cups of shredded cheese.
- Assemble Enchiladas: Spoon about 1/2 cup of the turkey and cheese mixture down the center of each tortilla. Roll them up tightly and place seam side down into the prepared baking dish. Arrange 8 enchiladas snugly in the dish.
- Prepare Sauce Topping: In a separate bowl, mix the remaining 1/2 cup green enchilada sauce, salsa verde, Crema, and any reserved marinade. Stir well to combine.
- Top Enchiladas: Pour the sauce mixture evenly over the rolled enchiladas. Sprinkle the remaining 1 cup of shredded cheese on top for a melty, golden finish.
- Bake and Serve: Bake in the preheated oven for 35-40 minutes, until sauce is bubbling and cheese is melted and slightly golden. Remove from oven and let sit 5 minutes before serving. Enjoy your flavorful leftover turkey enchiladas!
Notes
- Marinating turkey longer enhances the flavor, but a minimum of 30 minutes is sufficient if short on time.
- Use either leftover cooked turkey or chicken interchangeably.
- Flour tortillas work best for rolling and baking; corn tortillas may break more easily.
- The Crema can be substituted with heavy cream if Mexican crema is unavailable.
- Make sure to spritz the baking dish with non-stick spray to prevent sticking and ease cleanup.
- Leftover marinade adds extra flavor to the sauce, so be sure to incorporate it if possible.
