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Siri Daly's Leftover Turkey Enchiladas

COOK TIME
30 mins
PREP TIME
15 mins
SERVINGS
6
RATE THIS RECIPE
(65)
Siri Daly's Ham & Veggie Breakfast Casserole + Turkey Enchiladas
Siri Daly's Ham & Veggie Breakfast Casserole + Turkey EnchiladasNathan Congleton / TODAY
COOK TIME
30 mins
PREP TIME
15 mins
SERVINGS
6
RATE THIS RECIPE
(65)

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • One 4-ounce can diced green chiles
  • 2-3 cups leftover shredded turkey meat
  • 2 cups grated cheddar cheese
  • 1/2 cup Greek yogurt 
  • 2 10-ounce cans red enchilada sauce
  • 6 8-inch flour tortillas
  • Salt and pepper to taste
  • Optional toppings: Sliced avocado, chopped cilantro, drizzle of sour cream
  • Chef notes

    There's only so many leftover turkey sandwiches one can handle after the holidays are over, which is why I love these turkey enchiladas so much!  It uses up your leftovers in a unique, tasty and EASY way. Win, win!

    Technique tip: Placing the tortillas seam-side down will keep them from falling apart in the oven.

    Swap options: You can use sour cream instead of Greek yogurt, or a Mexican blend of cheese instead of cheddar.  To make it less spicy, omit the green chiles.

    Preparation

    1.

      Preheat oven to 350°F.

    2.

    Heat olive oil in a medium skillet over medium heat. Add onions and sauté until soft, 5-7 minutes.

    3.

    In a large bowl, combine turkey, onions, 1½ cups of the cheese, Greek yogurt, green chiles and 1 can of the enchilada sauce. Stir together and season to taste with salt and pepper.

    4.

    In a square baking dish, add 1/2 of the second can of enchilada sauce. Using your tortillas, place a couple scoops of turkey mixture in center and lightly roll up. Place in baking dish, seam-side down. Repeat with the remaining 5 tortillas.

    5.

    Pour remaining enchilada sauce on top of tortillas, and top with remaining cheese.

    6.

    Bake for about 30 minutes, until cheese is melted and bubbly. Serve with desired toppings.