Best 3 The Great After Thanksgiving Turkey Enchiladas Recipes
After the grand Thanksgiving feast, you often find yourself looking at a wealth of leftover turkey. If you're tired of the traditional turkey sandwiches and casseroles, why not try something different this year? With these mouthwatering recipes, you can transform your leftover turkey into a delightful culinary adventure.
From the classic Turkey Enchiladas, where succulent turkey is enveloped in a flavorful combination of spices and melted cheese, to the innovative Turkey Taco Soup, which boasts a rich broth brimming with tender turkey, beans, and a medley of vegetables, these recipes offer a wide range of options to suit your taste buds.
For those who crave a hearty and comforting meal, the Turkey Tetrazzini is a must-try. This classic dish features succulent turkey sautéed with mushrooms and peas, bathed in a creamy sauce, and baked until golden brown.
If you're looking for a quick and easy weeknight meal, the Turkey Stir-Fry is your perfect choice. Simply toss tender turkey with your favorite vegetables in a flavorful sauce, and you'll have a delicious and healthy meal in no time.
And for those who love a good sandwich, the Turkey BLT Wrap is a delightful twist on the classic. This wrap combines tender turkey, crispy bacon, crisp lettuce, juicy tomatoes, and creamy avocado, all wrapped in a soft tortilla.
So, gather your leftover turkey and embark on a culinary journey that will leave your taste buds tantalized and your family and friends asking for more!
THE GREAT AFTER-THANKSGIVING TURKEY ENCHILADAS
An easy Turkey Enchiladas recipe that is great for after Thanksgiving.
Categories Cheese Onion Tomato turkey Bake Hot Pepper Fall Sour Cream Cilantro Tortillas Bon Appétit
Yield Serves 6
Number Of Ingredients 11
Steps:
- Heat 3 tablespoons oil in large saucepan over medium heat. Add 1 1/2 cups onions and sauté until tender, about 5 minutes. Add enchilada sauce, tomatoes and chipotles. Cover; simmer 20 minutes, stirring often. Remove from heat. Stir in 1/2 cup cilantro. Season sauce with salt and pepper. Mix turkey, 11/2 cups cheese, sour cream, 1/4 cup onions and 1/2 cup cilantro in bowl. Season with salt and pepper.
- Preheat oven to 350°F. Heat 1/2 cup vegetable oil in medium skillet over medium heat. Cook 1 tortilla until pliable, about 20 seconds per side. Drain on paper towels. Repeat with remaining tortillas.
- Spread 1/2 cup sauce in 13 x 9 x 2-inch glass baking dish. Spoon 1/4 cup turkey mixture in center of each tortilla. Roll up tortillas. Arrange seam side down in dish. Spoon 2 1/2 cups sauce over enchiladas. Sprinkle with 1/2 cup cheese. Bake enchiladas until heated through, about 30 minutes.
- Rewarm remaining sauce in saucepan over medium-low heat. Transfer to sauceboat. Serve enchiladas, passing sauce separately.
THE GREAT AFTER-THANKSGIVING TURKEY ENCHILADAS
This is a great way to use up leftover turkey after Thanksgiving that you're tired of trying to disguise into an non-turkey meal. I used a green enchilada sauce and omitted the tomatoes, but I've heard other people do a combination of green and red sauce and some say if you are using plum tomatoes to stick with a red sauce. You definitely want to soften the tortillas in oil. This recipe is a winner. Recipe courtesy of Epicurious.com and Bon Appetit November 1998.
Provided by AmyZoe
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat 3 tablespoons oil in a large saucepan over medium heat.
- Add 1 1/2 cups onions and saute until tender, about 5 minutes.
- Add enchilada sauce, tomatoes, and chipotles.
- Cover and simmer for 20 minutes, stirring often.
- Remove from heat.
- Stir in 1/2 cup cilantro.
- Season sauce with salt and pepper.
- Mix turkey, 1 1/2 cups cheese, sour cream, 1/4 cup onions, and 1/2 cup cilantro in bowl.
- Season with salt and pepper.
- Preheat oven to 350.
- Heat 1/2 cup vegetable oil in medium skillet over medium heat.
- Cook 1 tortilla until pliable, about 20 seconds per side.
- Drain on paper towels.
- Repeat with remaining tortillas.
- Spread 1/2 cup sauce in 13x9x2 inch glass baking dish.
- Spoon 1/4 cup turkey mixture in center of each tortilla.
- Roll up tortillas.
- Arrange seam side down in dish.
- Spoon 2 1/2 cups sauce over enchiladas.
- Sprinkle with 1/2 cup cheese.
- Bake enchiladas until heated through, about 30 minutes.
- Rewarm remaining sauce in saucepan over medium-low heat.
- Transfer to sauceboat.
- Serve enchiladas, passing sauce separately.
Nutrition Facts : Calories 603, Fat 43.6, SaturatedFat 14, Cholesterol 48.5, Sodium 1399.2, Carbohydrate 40, Fiber 6.8, Sugar 13.8, Protein 15.8
THE GREAT AFTER-THANKSGIVING TURKEY ENCHILADAS
I got this recipe from the November 1998 issue of Bon Appetit. I have made it countless times and it is always delicious! The recipe below reflects a couple of tweaks on mine part, but it is mostly the same recipe. I usually pair this meal with chips and guacamole Enjoy!
Provided by SGpratt
Categories Poultry
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat 3 tablespoons oil in large saucepan over medium heat.
- Add 1 1/2 cups onions and saute until tender, about 5 minutes.
- Add enchilada sauce, tomatoes, and chipotles (or green chiles).
- Cover and simmer 20 minutes, stirring often.
- Stir in 1/2 cup cilantro.
- Season sauce with salt and pepper.
- In a medium bowl, mix turkey, 1 1/2 cups cheese, sour cream, 1/4 cup onions and 1/2 cup cilantro (I don't add raw onions here, I usually saute all of them for the sauce). Season with salt and pepper.
- Preheat oven to 350°F.
- Spread 1/2 cup sauce in a 13x9-inch glass baking dish.
- Using a microwave-safe plate, alternate the tortillas with a damp (not soaking wet) paper towel (I usually microwave 6 tortillas at a time) for approximately 40 seconds on high.
- Fill the warmed tortillas (they should be pliable enough that they don't break when you fold them) with 1/4 cup turkey mixture in center and fold the tortilla so that the edges overlap forming a seam. Place the tortilla in the baking dish with the seam side down.
- Spoon 2 1/2 cups sauce over enchiladas.
- Sprinkle with 1/2 cup cheese.
- Bake enchiladas until heated through, about 30 minutes.
- Rewarm remaining sauce in saucepan over medium-low heat. Serve with enchiladas.
Nutrition Facts : Calories 558.9, Fat 31.1, SaturatedFat 13.3, Cholesterol 99.4, Sodium 1172.5, Carbohydrate 35.9, Fiber 5.3, Sugar 5.4, Protein 34.8
Tips:
- Use a variety of cheese, such as cheddar, Monterey Jack, and pepper Jack, to add flavor and texture to your enchiladas.
- For a creamier sauce, add a cup of sour cream or Greek yogurt to the enchilada sauce.
- If you don't have a blender, you can mash the tomatoes and chilies by hand.
- If you're short on time, you can use a pre-made enchilada sauce.
- To make your enchiladas even more flavorful, marinate the turkey in a mixture of olive oil, garlic, oregano, and cumin before cooking.
- Serve your enchiladas with your favorite toppings, such as guacamole, salsa, sour cream, and cilantro.
Conclusion:
The Great After-Thanksgiving Turkey Enchiladas are a delicious and easy way to use up your leftover turkey. With a creamy enchilada sauce, tender turkey, and melted cheese, these enchiladas are sure to be a hit with your family and friends. So next time you're looking for a quick and easy weeknight meal, give this recipe a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #poultry #mexican #easy #holiday-event #dietary #thanksgiving #low-carb #low-in-something #meat #4-hours-or-less
You'll also love
