Give leftover turkey a flavor makeover with cheesy enchiladas | Rigsby
Are you wondering what to do with your leftover Thanksgiving turkey? Yes, I know it’s as much of a tradition to make turkey soup or turkey sandwiches with your leftovers as it is to eat turkey on Thanksgiving. But why not try something new and make delicious Honey Lime Turkey Enchiladas?
This recipe features turkey marinated in a flavorful honey and lime marinade in a surprising twist on traditional enchiladas. Add in green enchilada sauce and salsa verde, plus plenty of cheese, and you have nothing less than an explosion of flavor in each bite.
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As written, this recipe serves eight. If you are not feeding that many people, you can either just make half the recipe or do what I do and make the full recipe, but use two pans; serve one and freeze one to serve later.
If you have leftovers, Turkey Enchiladas are delicious reheated the next day. How about that? Leftovers making leftovers; it’s a recycling Thanksgiving miracle!
Honey Lime Turkey Enchiladas Recipe
Serves 8
Ingredients:
1 lb. leftover cooked turkey (cut into small pieces, about 3 cups; or you can substitute chicken)
1/2 cup honey
1/2 cup lime juice
1 tablespoon chili powder
1 teaspoon garlic powder
8 flour tortillas (8-inch)
4 cups shredded Monterrey jack cheese or a Mexican blend
1 cup green enchilada sauce (divided)
1 cup salsa verde
1 cup Crema Mexican cream ( you can substitute heavy cream)
Directions:
Mix the honey, lime juice, chili powder, and garlic powder in a small bowl. Next, place the turkey in a plastic storage bag and add the marinade. Let the turkey marinate in the refrigerator for a minimum of 30 minutes or up to 24 hours. The longer the turkey marinates, the better.
When you are ready to cook, preheat your oven to 350 degrees F.
Spray a 9x13 baking dish with a non-stick cooking spray. Pour 1/2 cup of the green enchilada sauce in the bottom of the dish and spread out evenly.
Drain the turkey mixture and reserve any remaining marinade. Mix the turkey with 3 cups of shredded cheese.
Put a heaping 1/2-cup of the turkey mixture down the center of each tortilla and roll up as tightly as you can. Place the rolled tortillas in your baking dish seam side down. Repeat for the rest of the tortillas. You should be able to fit eight enchiladas in the dish.
Mix the other half of the green enchilada sauce with the salsa verde, Crema, and any leftover marinade.
Pour this mixture over the enchiladas and top with 1 cup shredded cheese.
Bake at 350 degrees for 35-40 minutes, or until the mixture is bubbling and the cheese has melted.
Let sit for about five minutes before serving. Optionally top with sour cream and salsa before serving. Enjoy!
Sharon Rigsby is the blogger behind Grits and Pinecones, a cooking and hospitality blog. Check out all of her recipes at gritsandpinecones.com.
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This article originally appeared on Tallahassee Democrat: Leftover turkey gets a flavor makeover with cheesy enchiladas
