Description
These Healthy Leftover Turkey Enchiladas are a flavorful and nutritious way to repurpose leftover turkey meat. Loaded with sautéed onions, bell peppers, and a savory enchilada sauce, wrapped in whole-grain tortillas, then baked to perfection with melted Mexican cheese blend and topped with fresh green onions. A hearty, wholesome meal perfect for a family dinner or meal prepping.
Ingredients
Scale
Vegetables & Aromatics
- 1 white onion, diced/finely chopped
- 1 red bell pepper, diced/finely chopped
- 1 green bell pepper, diced/finely chopped
- 2 cloves garlic, minced or 1 tablespoon garlic powder
- 4 green onions, chopped (for garnish)
Protein
- 3 cups turkey meat (preferably leftover dark meat)
Dairy & Cheese
- 8 ounces shredded Mexican Blend cheese (2 ounces plus 6 ounces divided)
Other Ingredients
- 2 tablespoons olive oil or avocado oil
- 2 cups red enchilada sauce
- 6 whole-grain tortillas (use gluten-free if needed)
- ½ cup salsa
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the enchiladas.
- Sauté Vegetables and Garlic: Heat 2 tablespoons of olive oil or avocado oil in a skillet over medium heat. Add the diced white onion, red and green bell peppers, and minced garlic (or garlic powder). Sauté until the vegetables become translucent and tender, about 5-7 minutes.
- Add Turkey and Sauce: Stir in half of the red enchilada sauce (1 cup), 2 ounces (¼ cup) of shredded Mexican cheese, and 3 cups leftover turkey meat into the skillet. Mix everything well and cook until the mixture is heated through, ensuring all components are fully combined and flavorful.
- Prepare Baking Dish: Spread ½ cup of salsa in a thin layer (about ⅛ inch) on the bottom of a 9×13 inch casserole dish. This will help prevent sticking and add extra flavor.
- Assemble Enchiladas: Divide the turkey and vegetable mixture evenly among the 6 tortillas. Roll each tortilla like a burrito and place seam-side down in the prepared casserole dish.
- Add Sauce and Cheese Topping: Pour the remaining enchilada sauce (1 cup) evenly over the rolled enchiladas. Sprinkle the remaining 6 ounces of shredded Mexican Blend cheese on top to create a melty, golden crust.
- Bake: Bake the enchiladas in the preheated oven at 350°F for 25 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove the enchiladas from the oven and garnish with chopped green onions before serving. Enjoy warm for a satisfying meal.
Notes
- You can substitute whole-grain tortillas with gluten-free tortillas if needed.
- Leftover turkey dark meat works best for a richer flavor, but white meat can be used as well.
- For a spicier dish, add diced jalapeños or hot sauce to the sauté mixture.
- To make this dish dairy-free, substitute cheese with a plant-based alternative.
- Leftover enchiladas can be refrigerated for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 enchilada
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 26 g
- Cholesterol: 55 mg
