Inspiration for Creating Healthy Home-Cooked Food Every Day

Meal of the Month: Leftover Turkey Enchiladas

By RUTH LAURENT-KOCHER | Contributing Writer

Some people love it, and some … not so much, but odds are most of us will eat plenty of turkey for Thanksgiving dinner this week. In fact, statistics show that 88% of Americans will be tucking into their traditional Turkey dinner this year.

I personally love a good turkey dinner. In the UK, where I was raised, it’s our Christmas Day meal, so some years, if we go back to see family for the holidays, we get to eat it twice.

But did you know that 70% of people polled said that they enjoy the leftovers of their turkey dinner more than the original meal? Simple turkey sandwiches, a tasty turkey pot pie, a quick turkey chili, or a very rich, and probably pretty unhealthy, turkey tetrazzini—it’s not surprising the leftovers are a winner, there is much you can do with the leftover meat.

The best thing is it is healthy and good for us, too. Low in fat, rich in protein, and packed with vital vitamins and essential minerals.

My family favorite for leftover turkey dinner is creamy enchiladas. Shredded turkey meat, vegetables, sour cream and cheese, all baked in soft tortillas and ready in just 45 minutes—delicious.

So, this year, make sure you save some turkey and some room for leftovers.

Ingredients

Serves 4 to 6

• 3 cups cooked turkey breast, shredded with a fork
• 2 tbsp olive oil
• 1 large onion, chopped finely (and two garlic cloves if you want to add)
• 1 tsp ground cumin
• 1 tsp dried oregano
• ½ large yellow pepper, chopped finely
• 1 zucchini, chopped finely
• 2 to 3 tbsp sour cream
• 1 bunch fresh cilantro, chopped
• 16 oz jar of tomatillo green salsa (Herdez Mild Salsa Verde)
• Salt and pepper to taste
• 1 cup mixed Mexican cheese, grated
• 1 pack of flour tortillas (large) 6 to 8 (or use corn for gluten-free)

Directions

1. Set oven to 400 degrees, lightly oil a large rectangle baking or glass dish. Sauté onion in olive oil in a large frying pan for five minutes till soft. Add yellow pepper and sauté for five minutes, then zucchini, cumin and oregano for a further five minutes till soft.
2. Add shredded turkey and mix well. Add half of the green salsa to moisten it, and cook on low heat for five minutes.
3. Add sour cream, a handful of grated cheese and cilantro, mix well, and take off the heat; add salt and pepper.
4. Place a tortilla on a plate and spoon in filling (two to three tablespoons) in a strip in the center, then roll tightly and place in the dish. Fill all the tortillas equally to complete the dish, then pour the rest of the green salsa down the middle and sprinkle with grated cheese (you can also add chopped black olives).
5. Cook for 20 minutes or until bubbling at the sides and slightly brown on top.

Serve with extra cilantro and sour cream on the side if you wish, and a shredded green cabbage slaw dressed with lemon juice, ½ tsp salt and a tiny drizzle of olive oil, or a crisp green salad.

For this and more inspiration from Laurent-Kocher’s healthy recipes and a “how-to guide” to planning healthy home-cooked dinners, her first book, “Step Up To Dinner,” is a must-buy. To purchase a copy, arrange a fun group workshop or book a private consultation, email ruth@uptotheplate.org or go to uptotheplate.org, and you can follow Laurent-Kocher on Instagram @upto_theplate.