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    Home » Recipes » Dinner » Leftover Turkey (or Chicken) Enchilada Filling

    Leftover Turkey (or Chicken) Enchilada Filling

    Updated: Jul 21, 2023 by Veronica Noone · This post may contain affiliate links · 13 Comments

    enchilada filling pin

    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. 🙂

    Ingredients

    • 6 oz of leftover turkey meat
    • 8 oz can of tomato sauce
    • 1 teaspoon chili powder
    • ½ teaspoon dried cumin
    • ¼ cup corn
    • ¼ cup peppers, chopped (or more, this is all I had)
    • A handful or two of spinach, chopped
    • ½ teaspoon lime juice
    • ½ teaspoon tabasco (or more to taste)
    • pinch of salt

    Instructions

    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!

    📖 Recipe

    enchilada filling featured

    Leftover Turkey (or Chicken) Enchilada Filling

    Transform your leftover turkey into a delicious enchilada filling with this easy recipe. Perfect for a quick and tasty weeknight dinner.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Appetizer
    Cuisine American
    Servings 2 people
    Calories 156 kcal

    Ingredients
      

    • 6 oz of leftover turkey meat
    • 8 oz can of tomato sauce
    • 1 teaspoon chili powder
    • ½ teaspoon dried cumin
    • ¼ cup corn
    • ¼ cup peppers chopped (or more, this is all I had)
    • A handful or two of spinach chopped
    • ½ teaspoon lime juice
    • ½ teaspoon tabasco or more to taste
    • pinch of salt

    Instructions
     

    • 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.
      6 oz of leftover turkey meat, 8 oz can of tomato sauce, 1 teaspoon chili powder, ½ teaspoon dried cumin, ¼ cup corn, ¼ cup peppers, A handful or two of spinach, ½ teaspoon lime juice, ½ teaspoon tabasco
    • 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.
    • 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.
      pinch of salt

    Nutrition

    Calories: 156kcalCarbohydrates: 12gProtein: 16gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 654mgPotassium: 638mgFiber: 3gSugar: 5gVitamin A: 965IUVitamin C: 25mgCalcium: 39mgIron: 3mg
    Keyword Enchilada, Turkey
    Tried this recipe?Let us know how it was!

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    1. Sherin

      March 11, 2014 at 10:16 am

      What a gr8 recipe.. Thanks roni.. You're an inspiration 🙂

      Reply
    2. joanne

      February 05, 2013 at 10:00 pm

      I made this for supper tonite, and dh really, really liked it. He said he wouldn't eat so much if I'd quit cooking such good food. Thanks for the great recipe!!

      I didn't add the corn and didn't have any tomato sauce so I used a 7.5 oz. jar of Taco Bell Mild Restaurant sauce instead.

      Reply
    3. roni

      June 19, 2011 at 10:59 am

      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.

      Reply
    4. LISA O

      June 18, 2011 at 11:02 am

      Why don't you include the sodium content?

      Reply
    5. roni

      December 01, 2010 at 12:18 pm

      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!

      Reply
    6. Rachel

      December 01, 2010 at 12:16 pm

      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.

      Reply
    7. Kristi Rimkus

      November 30, 2010 at 10:11 am

      Great idea for all that leftover turkey I still have sitting in the freezer!

      Reply
    8. Barbara

      November 29, 2010 at 11:32 am

      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

      Reply
    9. RG

      November 29, 2010 at 10:09 am

      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".

      Reply
    10. Arlene @ Adventures in Weight Loss

      November 29, 2010 at 12:36 am

      Looks delicious. Now, if only I had some leftover turkey ...

      Reply
    11. CindMoore

      November 28, 2010 at 9:46 pm

      Nice job thinkin' outside the box! 😀

      Reply
    12. Farah

      November 28, 2010 at 9:46 pm

      OH THAT LOOKS SOOO GOOD!
      Cant wait to try it!

      Reply
    13. Jennifer P

      November 28, 2010 at 10:25 pm

      I have GOT to try this!!! Love mexican food!! Thanks!

      Reply

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