Thanksgiving has come and gone and hopefully you all had a wonderfully relaxing day with friends and family. You probably had a huge feast and if you’re fortunate enough, you may have enough leftovers to last you all week. But there’s no rule saying that you have to eat the same leftovers all week.
It’s time to play the repurposing game! I like to try to come up with a new way to repurpose Thanksgiving leftovers every year. This year I was craving my weekly dose of “southwest” so I went with enchiladas. These super simple enchiladas can be whipped up in minutes (because who wants to do a bunch of cooking after Thanksgiving?) and can use either your leftover turkey or some rotisserie chicken (for the rest of the year).
I’m usually all about flour tortillas when it comes to enchiladas because I like how they get soft and gooey when baked in the sauce, but I’m ready to admit that maybe I would have liked a sturdy corn tortilla this time. Yes, I might be changing tortilla teams! But you can use whatever type of tortilla you like best. It’s all about you.
Chicken (or Turkey) Green Chile Enchiladas
- 2 cups cooked chicken or turkey $3.50
- 1 (10 oz.) can diced tomatoes with chiles (like Rotel) $0.99
- 1 (4 oz.) can diced green chiles $1.19
- 1 cup shredded monterrey jack cheese $1.23
- ¼ bunch cilantro $0.22
- 10 (6 inch) tortillas $1.79
- 1 batch homemade enchilada sauce $0.80
- Preheat the oven to 350 degrees. In a large bowl combine the cooked chicken (or turkey) with the diced tomatoes (drained), green chiles, monterrey jack, and roughly chopped cilantro. Stir until well combined.
- Fill each tortilla with about ⅓ cup of the chicken mixture, roll it into a cigar shape, then place in a casserole dish coated with non-stick spray.
- Once all of the enchiladas are in the casserole dish, pour enchilada sauce over top until even covered (you may not need all of the sauce). Bake in the preheated oven for 30 minutes, or until heated through.
Step by Step Photos
Because I didn’t make a Thanksgiving turkey this year, I used half of a rotisserie chicken, or two cups of shredded/chopped meat. I also used one 10-oz. can of diced tomatoes with green chiles, which I drained because they were quite watery (you don’t want the filling to be very moist). Lastly, that is one 4-oz. can of diced green chiles. Mild green chiles.
Also add one cup of shredded monterrey jack cheese and about 1/4 bunch of fresh cilantro, roughly chopped.
Stir it all up until it’s well mixed. Already looks so YUM! I’d like to mention that I found this to be flavorful enough on its own, but if you want to kick it up a notch, you could add some cumin and a pinch of salt. Just remember, they will be doused in some very flavorful sauce, as well.
Put about 1/3 cup of the enchilada filling into each tortilla, then roll it up. Again, I used flour tortillas this time, but I almost think corn would be a little better here. I’m usually on team flour tortilla, but may be changing my mind…
Line all of your enchiladas up in a casserole dish that has been coated with non-stick spray. This is a 9×9 inch dish and it was pretty tight. A 9×13 inch dish may have been better.
Pour on some super delicious homemade enchilada sauce and bake for 30 minutes so the insides can get all hot and melty. I made my enchilada sauce just before beginning the enchiladas… it only takes about 10 minutes. You might not need to pour on the entire batch of sauce. Just pour on enough to cover all the enchiladas.
And 30 minutes later you have a dish full of yum and a totally new way to eat that leftover turkey. NOM.