Turkey Enchiladas!

Ok, so once Thanksgiving is over and you have mountains of turkey left- or you’re a college student and your mom has sent you back with piles of turkey- what do you do with it? I mean, there are only so many days you can eat turkey, mashed potatoes and gravy before you get truly sick of it! Well, I am here to help you! I will be sharing my favorite turkey leftover recipes with you this week so you can mix it up with some different meals you will enjoy. They are easy too, so you can spend time with family and friends without toiling for hours in the kitchen, we already did that on Thanksgiving and we need a break! The great thing about these recipes that I’m sharing is that you can use any leftover meat to make these recipes great, so if you made a ham, steaks, or any meat they’ll taste delish!

Easy Turkey Enchiladas

Leftover pork roast, but any meat will make this recipe delicious!

1. Preheat oven to 350 degrees. Then, warm up leftover turkey (or any meat) in the microwave to get it warm.

Simmer some tomato sauce.

2. Take a can of crushed tomatoes and a can of diced tomatoes, add a teaspoon of cumin, chili powder, salt and pepper and simmer until thickened and bubbly- 10 minutes.

Pork with tomato sauce added!

3. Take half of the tomato sauce mixture and a cup of shredded cheese, and add it to the warmed meat- I also added some black beans to it but if you don’t like them, they are optional. Give this a quick stir to combine the ingredients.

Pan is ready to receive the enchiladas!

4. Prepare the pan by swiping a little tomato sauce across the bottom. I do this so that the enchiladas won’t stick to the bottom of the pan when I try to remove them after baking.

Roll the enchiladas and place them in the pan.

5. Next, take tortillas, put 1/4 cup of meat mixture into them, and place them with the opening side down into the pan. Fill them until the pan is full, as you can see the meat I had made 6 enchiladas.

Baking in the oven- yay!

6. Cover the enchiladas with the rest of the tomato sauce and a half bag of shredded cheese, whichever kind you like the best. Bake the enchiladas for 30-40 minutes, or until the cheese is melted and bubbly. When they’re done, take them out and let them cool for a few minutes so you can lift them from the pan without the cheese sliding all over. There’ s nothing worse than an enchilada with no cheese on it- no fun!

Ready to eat!

7. I topped the enchiladas with a sprinkle of chopped cilantro for freshness before serving but that is also optional. Add a salad to get your veggies in and you’re good to go!

So that’s it. A super easy and delicious enchilada recipe for you to enjoy with your leftover turkey, or any leftover meat. Let me know what you like to do with your leftover turkey, and look for another leftover recipe later this week. I hope you try my enchiladas because they’ll help you to live a life of vitality- like Valerie! 🙂