Who You Calling Turkey?

I love when this…

becomes this.

I love leftovers.  When I really enjoy a meal, I’ll dream of that delicious dinner and can’t wait to dig into it the next day.  I’ve also been known to eat leftovers for breakfast.

But sometimes after a turkey dinner, there’s too much leftover turkey and I’m just too stuffed on turkey and stuffing.  So, when life gives me tons of leftover turkey, I make turkey enchiladas.  And when there’s a ton of leftover turkey enchiladas, I freeze the leftovers for lunch or dinner for another day.

Turkey Enchiladas
1 tablespoon olive  oil
3 cloves garlic, minced
1 onion, chopped
1 serrano pepper (or jalapeno for less heat), seeded and minced
2 tsp cumin
1 tsp salt
1/2 tsp ground black pepper
1 Tbsp all-purpose flour
1 cup chicken stock
1 (28 ounce) can diced tomatoes
1 cup reduced fat sour cream
1/2 cup shredded reduced fat cheddar cheese
2 cups chopped cooked turkey
4 (8 inch) flour tortillas, or more if needed
1 Tbsp sliced black olives (optional)
1 Tbsp shredded reduced fat cheddar cheese

Preheat oven to 350 degrees F.  Prepare a 9×12-inch baking dish with cooking spray.

Heat olive oil in a skillet over medium heat.  Add garlic and onion and cook until the onion is translucent.  Stir in the serrano pepper and flour. Stir a few times to mix in the flour. Stir in the chicken stock, about 1/4 cup at a time.  Cook until thickened, stirring constantly. Mix in the tomatoes, cumin, salt and pepper and bring the mixture to a simmer.

While the sauce is simmering, combine sour cream, 1/2 cup of cheddar cheese and turkey in a bowl. Place a tortilla down onto a work surface and spoon 1/4 of the turkey mixture onto the tortilla in a line down the center. Roll the tortilla around the filling.  Place into the prepared baking dish with seam side down. Repeat with the other tortillas. Pour the tomato sauce over the filled tortillas. Sprinkle the casserole with black olives and 1 tablespoon of Cheddar cheese as garnish.

Bake uncovered until the cheese topping is browned and the casserole is bubbling (about 30 minutes).

Makes approximately 4 servings.


Now link up and see what If I Could Escape and Gone Bananas are serving for this week’s Friday Food Fight.

*Also submitted at*

PhotoStory FridayI am a Food RENEGADE!


From start to finish, Denise is Run DMT, a Tampa Bay marathon mom on the run trying to maintain an easy pace through it all between races and raising three beautiful, brilliant children (ages 13, 9, 4). In 2007, I discovered a passion for running and in February 2015, I completed my tenth marathon, however, I continue to train for a variety of races and triathlons. In my spare time, I founded Tampa Bay Bloggers, a hyperlocal blogging network.

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  1. Lorie Shewbridge says:

    Sounds yummy! You know me, I’m the queen of leftovers… HaHa
    I was going to make a turkey for Easter, but then we found a restaurant that has a wonderful deal for only $20 and I don’t have to cook – WooHoo!!
    Wishing you a wonderful Easter weekend and a joyous holiday with your family.
    Love and hugs to you and yours!

  2. Leslie Limon says:

    Yummmm! One of my favorites! I used to make Turkey Enchiladas every year after Thanksgiving, when we lived in the U.S. Seeing this recipe really brought back some great memories. :)

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