Leftover Turkey (or Chicken) Enchilada Filling
By: Roni | Posted in: 5 WWP, 7 WWPP, Casserole Ideas, Dinner Ideas, Lunch Ideas | 11 Comments
So I’ll admit it, I’m sick of turkey leftovers at least in the traditional sense of making a plate with all the fixins. Having cooked poultry in the fridge on the other hand, totally inspiring.
Tonight I used those leftovers to make something completely different, enchiladas! All it took was some pantry items, a couple of veggies, taco shells and a bit cheese from my Thanksgiving spread.
I loved it! It was simple to make and so YUMMY! Even the husband thought so, although he stuck with the traditional leftover plate with stuffing, corn and turkey with gravy. I can’t fault him, that’s totally his meal. :) 
- 6 oz of leftover turkey meat
- 8 oz can of tomato sauce
- 1 tsp chili powder
- 1/2 tsp dried cumin
- 1/4 cup corn
- 1/4 cup peppers, chopped (or more, this is all I had)
- A handful or two of spinach, chopped
- 1/2 tsp lime juice
- 1/2 tsp tabasco (or more to taste)
- pinch of salt
Shred the chicken by hand and add it to a small pot with all the ingredients. Cook over medium heat until bubbling, then lower to a simmer. Continue to simmer for 10-15 minutes.
You can really do anything with this filling. Eat it on a whole wheat bun, roll it in lettuce leaves, top some brown rice, even eat it straight up. I was loving all my taste tests. :)
I decided to make enchiladas by rolling a bit of the filling in a low carb tortillas shell with a bit of salsa and shredded cheese.
I had enough for 6 small enchiladas!
Once they were all rolled, I topped with a strip of salsa and a bit more cheese and baked for about 10 minutes in a preheated 350 degree oven.
Here’s what they looked like on the inside…
Delicious! And the best part, I have leftovers for lunch tomorrow…
:) I’m basing the nutritional information on just the filling. I did have enough for 6 enchiladas, but I’m going to count the recipe as two servings as I think that’s a realistic size. Although, 2 enchiladas were quite filling!
| Servings | Amt per Serving | |||
|---|---|---|---|---|
| 2 | 1/2 the recipe | |||
| Calories | Fat | Fiber | WWPs | |
| 265 | 6g | 4g | old: 5 | new: 7 |
| Sugar | Sat Fat | Carbs | Protein | |
| 6g | 2g | 26g | 27g | |
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OH THAT LOOKS SOOO GOOD!
Cant wait to try it!
Nice job thinkin’ outside the box! :D
I have GOT to try this!!! Love mexican food!! Thanks!
Looks delicious. Now, if only I had some leftover turkey …
I love the cheap turkeys around this time of year, too, but approaching the 10th day of turkey eating (an early dinner with family that went out of town), I’m excited to have pulled out some fish for tonight!
But I thought your two recipes go well together – whenever I make broth, a lot of extra meat falls off the bones, which is great to “hide” in something like an enchilada. A similar thing I like to do is “turkey larb” – ginger, carrot, onion, mushroom, hot pepper with minced turkey (ground pork is I think more traditional), eaten with lettuce as the “spoon”.
I been wanting to make them. Just wasn’t sure how.
I also want to thank you for posting fat carbs protein and fiber. since now thats how WW is figuring out points.
So with their start of the new plan, the points are a little higher.
But once again thank you
Great idea for all that leftover turkey I still have sitting in the freezer!
Roni, I was wondering if your going to update some of your previous recipes to reflect the new WWPP. I love your site and have shared it with my group.
I did update this one. Did you catch it? I will go back but it’s gonna take TIME. I may have to hire an intern!
Why don’t you include the sodium content?
Because I don’t measure how much salt I add and your “pinch” may be larger/smaller than my “pinch”
It comes down to personal taste.