Sirious Experiment: Leftover Turkey Enchiladas


Do you still have a large freezer bag of turkey in your fridge? Anyone know how long is too long to keep leftovers from Thanksgiving? I'm thinking one week at the most, right? Questions, questions...

On Sunday night, the bellies at my house were feeling pretty plump. So I experimented with our leftovers, and tried to come up with something RELATIVELY healthy. Enchiladas with no creamy sauce, no excess cheese... and it worked! Didn't stop me from waking up with a massive appetite the next morning though. Damn you, stretched stomach.

Leftover Turkey Enchiladas
(Serves 4)
Printable Recipe

4 tortillas
2 cups shredded turkey
1 cup greek yogurt
1 onion, diced
2 cups grated cheddar cheese
1 can tomatoes with green chilies
1 can tomatillos, diced
Salt and pepper
Olive oil and olive oil spray

Heat 1 or 2 tablespoons of olive oil in a skillet over medium heat. Add 3/4 of the onion and saute for 5 minutes. Add tomatoes with chilies and tomatillos and saute for another few minutes. Season with salt and pepper. In a bowl, add the rest of the diced onion and combine with turkey, greek yogurt and 1 cup of cheddar cheese. Season with salt and pepper.

In another skillet over medium heat, lightly warm your tortillas, a minute or so per side.

Spray some olive oil in a small baking dish. Pour half of the tomato sauce in the bottom of dish, spreading to cover entire bottom. Place a generous amount of turkey mixture in each tortilla and roll it up. Place it in baking dish, seam side down. Repeat with remaining tortillas and turkey mixture.

Pour the rest of the sauce over tortillas.

Top with remaining cheddar cheese. Bake for 15-20 minutes at 375. Top with avocado and chopped cilantro.


Ashleigh @ Pregnant AGAIN said...

Very clever....


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