Description
Delicious and comforting leftover turkey enchiladas featuring a flavorful blend of turkey, black olives, corn, black beans, and cheese, all smothered in rich red enchilada sauce and baked to perfection. A perfect way to transform your turkey leftovers into a hearty Mexican-inspired dish.
Ingredients
Scale
Main Ingredients
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 4 cups cooked turkey, chopped (dark and white meat mixed)
- 1 tablespoon taco seasoning
- 1 (2-oz) can sliced black olives
- 1 cup corn
- 1 (15-oz) can black beans, drained
- 1/2 cup sour cream
- 1 (15-oz) can red enchilada sauce
- 12 (8-inch) corn tortillas, warmed
- 3 cups shredded cheese (or less to taste)
Instructions
- Prep: Preheat the oven to 360°F (182°C) to ensure it’s ready for baking the enchiladas later.
- Sauté onion and turkey: Heat the vegetable oil in a large skillet over medium heat. Add the finely chopped onion and cook until softened, about 3-4 minutes. Stir in the chopped cooked turkey and taco seasoning. Add 2-3 tablespoons of water or chicken broth and continue to sauté until the turkey absorbs all the liquid, approximately 1-2 minutes. Remove from heat.
- Make filling: To the turkey mixture, stir in the sliced black olives, corn, drained black beans, and sour cream. Add half a cup of red enchilada sauce and mix everything well to combine the flavors thoroughly.
- Assemble: Spread 1/2 cup of red enchilada sauce evenly in the bottom of a 9×13 inch casserole dish. Divide the prepared filling equally among the warmed corn tortillas. Sprinkle about 1 tablespoon of shredded cheese on each tortilla, then fold and arrange them seam-side down in the casserole dish.
- Finish and bake: Pour the remaining enchilada sauce over the assembled enchiladas and sprinkle the leftover shredded cheese evenly on top. Bake in the preheated oven for 25 minutes, or until the enchiladas are heated through and bubbly around the edges. Allow to rest for 5 minutes before serving to set the flavors and make serving easier.
Notes
- Warming the tortillas before assembly helps prevent them from cracking and makes them easier to fold.
- You can substitute chicken broth for water when sautéing for extra flavor.
- Adjust the amount of cheese according to preference—less for a lighter dish, more for extra cheesiness.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven for best results.
- For a spicier version, add chopped jalapeños or a dash of hot sauce to the filling mixture.
