Leftover Turkey No-Fuss Enchiladas

Originally developed for leftover Thanksgiving turkey, you can make this recipe with rotisserie chicken as well. It is truly no-fuss, relying on store-bought ingredients along with fresh herbs, onion and limes to deliver a quick and easy dish that doesn’t fall short on flavor.

Leftover Turkey No-Fuss Enchiladas

Prep Time 15 minutes
Cook Time 25 minutes
Originally developed for leftover Thanksgiving turkey, you can make this recipe with rotisserie chicken as well. It is truly no-fuss, relying on store-bought ingredients along with fresh herbs, onion and limes to deliver a quick and easy dish that doesn't fall short on flavor.
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Course Main Course
Servings 4

Ingredients
 

  • 2 cups cooked turkey or chicken, shredded
  • 24 ounces tomatillo salsa, fresh or jarred
  • ½ cup white onion, chopped
  • ½ cup cilantro, chopped
  • 2 limes
  • 1 teaspoon kosher salt
  • ½ – ¾ cup shredded cheese, such as Monterray Jack
  • 8 flour tortillas
  • sour cream for serving

Instructions
 

  • Preheat your oven to 350 F. In a medium bowl, combine 1 ¼ cups of the salsa, onion, cilantro, salt, and juice from one lime. Stir in the turkey and mix to combine. Taste for seasoning. You may need to add a few pinches of salt depending on the brand of salsa you are using.
  • Spoon ¼ cup of the remaining sauce into the bottom of a 9 x 13” baking dish to coat the bottom. Fill a tortilla with some of the turkey mixture, roll up and place seam-side down in the baking dish. Repeat with the remaining turkey and tortillas, filling the dish.
  • Spoon the remaining salsa on top of the tortillas. Top with the cheese, then place in the preheated oven. Bake for 20 minutes, or until heated through and cheese is melted and bubbly. Serve warm, with the sour cream and remaining lime cut into wedges on the side.
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