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As the Thanksgiving feast winds down and the refrigerator becomes a treasure trove of leftover delights, it's time to get creative in the kitchen. One fantastic way to reinvent your leftover turkey is with a recipe that combines the warmth of a traditional turkey dinner with the spicy flair of Mexican cuisine—Leftover Turkey Enchiladas Skillet. This dish not only breathes new life into your holiday remnants but also adds a zesty kick to the post-Thanksgiving menu.
Turkey Enchilada Ingredients:
Leftover Turkey: Shredded or diced, about 2 to 3 cups.
Enchilada Sauce: Opt for store-bought or make your own with a blend of tomatoes, chili powder, cumin, garlic, and onions.
Tortillas: Flour or corn, whichever you prefer.
Cheese: A blend of sharp cheddar and Monterey Jack works wonders.
Black Beans: A can, drained and rinsed.
Corn: Fresh or frozen, 1 cup.
Bell Peppers: A mix of colors, sliced.
Red Onion: Diced, for a burst of flavor.
Jalapeños: Sliced, for those who like it hot.
Cilantro: Fresh and chopped, for garnish.
How to Make Turkey Enchiladas:
Preheat the Oven: Set it to 375°F (190°C).
Prepare the Enchilada Filling:
In a skillet, sauté bell peppers, red onion, and corn until slightly tender.
Add the shredded turkey, black beans, and half of the enchilada sauce. Mix well.
Assemble the Enchiladas:
Warm the tortillas and spoon the turkey mixture onto each, rolling them tightly.
Place the enchiladas seam-side down in a greased ovenproof skillet.
Top with Sauce and Cheese:
Pour the remaining enchilada sauce over the rolled tortillas.
Sprinkle a generous amount of cheese on top.
Bake to Perfection:
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
Garnish and Serve:
Remove from the oven and garnish with sliced jalapeños and fresh cilantro.
Serve hot, perhaps with a dollop of sour cream or a side of guacamole.
Variations:
Spice it Up: Adjust the heat by adding more jalapeños or a drizzle of hot sauce.
Healthy Twist: Use whole wheat tortillas and add extra veggies for a lighter version.
Creamy Touch: Mix some cream cheese or sour cream into the turkey filling for added richness.
Storage:
Leftover Turkey Enchiladas Skillet can be refrigerated for up to three days. For longer storage, freeze in an airtight container for up to three months. Reheat in the oven or microwave for a quick and satisfying meal.
More Leftover Turkey Recipes You'll Love:
Turkey and Cranberry Panini
Turkey and Wild Rice Soup
Turkey Pot Pie with Flaky Crust
Equipment:
Ovenproof Skillet
Mixing Bowls
Sharp Knife and Cutting Board
Can Opener
Ingredients:
Leftover Turkey
Enchilada Sauce
Tortillas
Cheese
Black Beans
Corn
Bell Peppers
Red Onion
Jalapeños
Cilantro
Instructions:
Preheat the Oven to 375°F (190°C).
Prepare the Enchilada Filling: Sauté bell peppers, red onion, and corn. Add turkey, black beans, and enchilada sauce.
Assemble the Enchiladas: Spoon the turkey mixture onto warm tortillas and roll tightly. Place seam-side down in a greased ovenproof skillet.
Top with Sauce and Cheese: Pour remaining enchilada sauce over the tortillas. Sprinkle with cheese.
Bake to Perfection: Bake for 20-25 minutes until cheese is bubbly and golden.
Garnish and Serve: Top with sliced jalapeños and fresh cilantro. Serve hot.
Whether you're looking to spice up your post-Thanksgiving routine or just craving a delicious and easy-to-make meal, these Leftover Turkey Enchiladas Skillet are sure to become a new family favorite. So, roll up your sleeves and let the enchantment begin!