Leftover Turkey Enchiladas are an excellent way to transform your leftover turkey into something completely different and completely delicious. Bonus, they’re super simple to make.
I think this might be the time of year when I get most homesick for America. I wake up to a Thursday just like any other day, knowing that all over the country, people are taking a day off work to prepare a feast with their families. While they’re all prepping pies and side dishes, filling their homes with enticing smells, I’m sitting at my computer. Instead of friends and family, I’m spending my day with teenagers who would rather be anywhere else than stuck with me.
My first Thanksgiving living abroad was particularly tough. I lived in Taiwan and was totally alone. That evening, I took myself to The Early Bird Diner, an American diner that was a refuge to the expat community. I ordered a turkey and bacon melt and a Sprite. It might have been the loneliest sandwich I’ve ever eaten.
Since then I’ve created my own traditions, and on Saturday, I’ll be hosting my own feast for some of the people I love here in Scotland. It will be amazing, but I’ll still feel a little sad watching all of you digging in to your turkey dinner on Instagram.
By the time I’m having my Thanksgiving meal, you could already be making these Leftover Turkey Enchiladas. Because let’s be honest, there are only so many turkey sandwiches you can really eat. Pretty much anything you can make with chicken can also be make with turkey, so you might as well take your leftovers in a completely different direction.
These enchiladas are cheesy and spicy and warming. They’re also totally kid-friendly with no obnoxious hidden veggies to crunch between your teeth and ruin your life. Yes, I still eat like a child most of the time. It’s real life. You can accompany these enchiladas with beans and rice or a fresh salad if you prefer. Whatever you do, just make and eat these with your leftover turkey this year.
Thanksgiving is my favorite time of year. Keep the happiness going with these Leftover Turkey Enchiladas. It’s gonna be awesome.
Leftover Turkey Enchiladas
2 cups cooked, chopped turkey meat
1/2 cup sour cream
1 can low-sodium cream of chicken soup
1 packet taco seasoning
1 cup shredded cheddar cheese
6 whole wheat tortillas
1/4 cup milk
- Preheat oven to 375 and lightly spray a baking dish with nonstick spray.
- Add sour cream and cream of chicken soup to a medium sauce pan over medium heat and whisk to combine. Stir in taco seasoning and simmer gently for about five minutes.
- Put your chunks of turkey into a mixing bowl and add about half of your sauce and half of your cheese to the bowl. Stir this all together to combine.
- Add milk to the remaining sauce, and continue to simmer while you build your enchiladas.
- Add a large spoonful of your turkey mixture in a line down the middle of each of your tortillas. Roll them up and place them, seam side down, in your baking dish. I was able to fill 6 tortillas
- Pour the remaining sauce over your enchiladas and spread it around to cover. Top it with the cheese and bake in the oven for about 20 minutes or until the cheese is melted.
- Wait for at least 10 minutes before serving, lest you burn yourself on molten cheese.
Find the original Picky Eater Chicken Enchiladas here.