Turkey Left Overs

It’s Turkey Enchilada’s time!!!!!  Okay, this post was meant to go up weeks ago aka after Thanksgiving but it still works for roasted chicken left overs.  It’s simply amazing and it wasn’t I who found this dish but my husband.  I hope you enjoy it as much as we did!  I can’t wait for a repeat night with chicken or even beef.


  • Chopped 1/2 a green bell pepper
  • Chopped 1/2 a red bell pepper
  • Chopped 1/2 a yellow bell pepper
  • Chopped 1/2 a yellow onion
  • Chopped 1 whole tomato (removing grey stuff)
  • Sour cream
  • Heavy cream
  • Shredded cheese
  • Enchilada sauce
  • Tortillas

Preheat Oven: 350F

Steps to Make Filling:

1. Added 1 tbsp butter to 1 tbsp oil
-Heat oil until butter is about to brown (bubbles stop forming)
2. Add all veggies
3. Chop 1 whole turkey breast
4. Once onions are translucent – add the turkey
5. Combine
– add dal-up of sour cream
– add dal-up of cream cheese
– add approx 2 tbsp of heavy cream
– stir
6. Sprinkle 1 tsp cumin, 1tsp chili powder, 1tsp salt, 1tsp pepper
7. Sprinkle 1 cup shredded cheese
– stir
8. Add 2 tbsp hot sauce
– stir
9. Remove from heat

Steps to make the Encillada:

1. Prepare you stations as so

2. Fill, roll and stack in your casserole dish.

3. Add a layer of filling and cheese to the top.

4. Add your canned enchilada sauce in strips and down the sides.

5. Place in your preheated oven for 15-20 minutes until baked and cheese bubbly!



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