I hope you enjoyed all the giveaways last week! Stay tuned because once December starts there are giveaways like crazy until Christmas. All sorts of great recipes as well. But before we get to that, we have Thanksgiving to worry about. Are you ready? Is your menu planned? Have you done all the shopping? I am ready, so now I am thinking about leftovers. I have a big round up of leftover ideas coming for you on Wednesday, so stay tuned. But today is this enchilada recipe that will use up your leftover turkey.
I love a cold turkey sandwich with stuffing the day after Thanksgiving. But after that one sandwich, I am pretty much done. So I have to transform the leftovers into something else, so that it gets eaten. That is where these enchiladas come in. I love Mexican food, so it is the perfect way for me to disguise the leftovers so no one will complain. I think I could probably live on avocados if I had to, I love them. This avocado cream sauce? So creamy, I think I might be able to drink it, if that was socially acceptable.
I just warmed the turkey with our favorite salsa to infuse some great flavors into it. If you didn’t have turkey on hand, leftover chicken would be perfect as well. You could even cook chicken breasts and salsa together in the crock pot if you wanted to. Whatever you use, add cheese and the cream sauce and you are in for a treat. This dinner is quick and easy. Even if you are a Black Friday shopper, I am sure you will have the energy to throw this together. Way better than another turkey sandwich, in my opinion!
- 3 cups cooked turkey
- 1 1/2 cups salsa (whatever is your favorite)
- 8 corn tortillas
- 2 1/2 cups Cheddar cheese
- 2 Tbls butter
- 2 Tbls flour
- 2 cups chicken broth
- 3/4 cup sour cream (I used light)
- 1/2 tsp cumin
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 2 large avocados , peeled and pitted
- 1 Tbls cilantro , finely chopped
- 1 lime , juiced
- Preheat oven to 350 degrees.
- Prepare the Avocado Sauce: In a skillet over medium-high heat, melt butter. Whisk in flour, until well combined and golden. Slowly whisk in chicken brown. Bring to a boil, reduce heat and simmer for 5 minutes. Add sour cream, cumin, salt, garlic powder, and black pepper. Mix until smooth. Remove from heat and pour into a blender or food processor. Add avocados, lime, and cilantro to the blender. Process until smooth. Be careful, hot liquids expand when being processed.
- In a saucepan heat salsa and turkey until warm.
- Wrap corn tortillas in damp paper towel, and warm in the microwave.
- Working with 1 tortilla at a time; place tortilla on the counter. Fill with some of the turkey mixture and some cheese. Roll tortilla, and place seam side down in a 9 x 13 baking dish. Repeat with the remaining tortillas.
- Pour avocado sauce over the rolled tortillas. Sprinkle with any remaining cheese. Cover with foil and bake for 20-30 minutes, until everything is heated through.
- Remove from the oven. Serve immediately.
Other Recipes You Might Like:
Chicken Enchiladas with Green Chile Sauce
Sour Cream Enchiladas
Stacked Chicken Enchiladas
Family Favorites from 2014
Leftover Turkey and Stuffing Meatballs
Roasted Garlic Guacamole (12 Days of Christmas)
Turkey Tamale Pie #SundaySupper
Hashbrown Enchilada Skillet #SimplyPotatoes
25 Mexican Recipes
Pork Enchiladas
Jalapeno Turkey Burgers #BurgerMonth
Asian Turkey Meatballs
Liz @ The Lemon Bowl says
These sound so good!! I love changing leftovers into different ethnic cuisines. YUM!
Katrina @ In Katrina's Kitchen says
I seriously love these! I want a big forkful right now!
Erin @ The Spiffy Cookie says
Great way to use leftover turkey! I unfortunately don’t have 3 cups of it (from my Thanksgiving meal for two I made), but maybe I can get at least two enchiladas from what I have left.
Erin S says
Definitely don’t need 3 cups if you are just making it for you!! Just make the sauce and dip chips in the extras – so good!
Jocelyn (Grandbaby Cakes) says
Now that seriously looks so delicious!!!
Patty says
I like this idea for turkey leftovers..can’t wait for my leftover turkey -isn’t it the best!?! I ordered a big turkey this year so I will be in good shape with my extra turkey for sandwiches etc. Thanks for sharing this recipe Erin and have a great Thanksgiving 😉
Pretend Chef says
This looks so delicious! Great way to use up that leftover turkey. Thanks for sharing the recipe. Happy Thanksgiving!!!
Tracey says
Oh yes, this is definitely way better than a turkey sandwich! Too bad I can’t get my husband to eat avocado sauce – I guess that just means more for me 🙂
Laura (Tutti Dolci) says
Enchiladas are always such a hit – love this idea to use up turkey leftovers!
Joanne says
I am mostly ready for the big day but excited to get ready for leftovers!! This is such a great way to use up that leftover turkey!
Lisa {AuthenticSuburbanGourmet} says
What a GREAT way to use leftovers from Thanksgiving!!! I am now hungry!
Suzanne says
My favorite dish right here, your sauce sounds fantastic!
Keely says
I used your recipe as inspiration and am cooking dinner right this very moment! My family is vegan so I threw some soy curls, salsa, water, nutritional yeast, and some herbs/spices into the slow cooker for the filling. I’m going to add some fresh spinach and frozen organic corn towards the end of cooking. For the sauce, I followed the directions except I soaked and blended some cashews to make a cashew cream and used that in place of the sour cream. I’m going to use organic TJs corn/wheat blend tortillas and I will just omit the cheese. I am so excited for dinner. All of the components taste fantastic so I can only imagine how delicious they will be together in the dish tonight. So easy and healthy! Thanks!
Erin S says
Sounds like great adaptions to make it work for your family – hope you enjoy!
Michelle says
Made the Avocado Creme Sauce…YUMMY! Just what my enchiladas needed!