The Best Leftover Turkey Enchiladas
Everyone loves a good Thanksgiving meal, but what are we supposed to do with all that leftover turkey? We can’t let that big guy go to waste! Well, I have a secret. I’ll share it with you because we’re friends, right? On Turkey day, when all your friends and family are stuffed to the gills, swearing they’ll never eat again, and about to nod off into a turkey coma, sneak into the kitchen. Then, stake your claim to about 4 cups of that delicious turkey goodness. I promise, you’ll be happy you did when you pull these delicious enchiladas out of the oven.
PrintThe Best Leftover Turkey Enchiladas
Ingredients
Scale
- 1/2 cup vegetable or canola oil
- 20 flour tortillas
- 1 tbsp butter
- 1 medium onion, chopped
- 4 oz canned green chilis
- 8 oz cream cheese
- 8 oz monterey jack, shredded
- 2 cups whipping cream
- 4 cups leftover turkey or chicken, shredded
Instructions
- Heat oil in a pan over medium heat. Place one tortilla in the oil at a time. Warm each side for 5-7 seconds until the tortilla softens. Remove the tortilla and place on a paper towel. Continue with all the tortillas, stacking them between paper towels as you remove them from the oil. Drain remaining oil.
- In the same pan, melt butter and cook onion until soft. Add in the canned chilis and cream cheese. Stir until the cream cheese is melted through. Then add in the turkey until heated through.
- Fill each tortilla with 2-3 tablespoons of meat mixture, then roll tightly. Place each roll in a 9×13 pan. Sprinkle the Monterrey jack over the enchiladas and pour heavy cream over the cheese.
- Bake at 350 degrees for 40 minutes.