Leftover Turkey Enchiladas Recipe
Serving a huge turkey for a holiday celebration is a special treat, but eating endless turkey sandwiches to use up the remaining meat is decidedly less enticing. Coming up with creative ways to use what’s left after your family feast makes post-holiday meals much more enjoyable.
The reason these leftover turkey enchiladas are such a great option is that the flavor profile is entirely different from traditional turkey dinners. The Lee Kum Kee Chili Garlic Sauce and Lee Kum Kee Sriracha Chili Sauce provide a spicy kick that takes leftovers to a whole new level.
Why We Love It
Preparing a turkey feast is an exhausting endeavor. You want the meals you make with the leftovers to be unique, tasty, and easy to get on the table.
Happily, everything about this recipe is a time saver. From using convenient Lee Kum Kee Minced Garlic in place of fresh cloves to incorporating layers of flavors just by adding a tablespoon of Lee Kum Kee Chili Garlic Sauce, this leftover turkey enchiladas recipe couldn’t be simpler.
What You Will Need
Ingredients
- 2 tsp. olive oil
- 1 green pepper, diced
- ½ onion, diced
- 1 Tbsp. Lee Kum Kee Minced Garlic
- 2 cups leftover turkey, diced
- 15 oz. enchilada sauce, divided
- 8 tortillas, 6" each, corn or flour
- 2 cups Monterey jack cheese shredded, divided
- cilantro, chopped for garnish
Seasoning
- 1 Tbsp. Lee Kum Kee Chili Garlic Sauce
- salt and pepper, to taste
- Lee Kum Kee Sriracha Chili Sauce, for drizzling
Made with
Lee Kum Kee products
How to make it
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Preheat oven to 400°F. Lightly grease a 9x13 pan.
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Heat oil in a small pan. Cook onion and peppers over medium heat until tender. Stir in Lee Kum Kee Minced Garlic and Lee Kum Kee Chili Garlic Sauce and cook for 1 minute more. Toss with the turkey and season with salt & pepper to taste.
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Place ½ cup enchilada sauce in the bottom of the prepared pan. Spread 1 tablespoon on each tortilla. Top each with ¼ cup of the turkey mixture and 2 tablespoons of cheese. Roll up and place in the pan.
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Pour the remaining enchilada sauce over top and sprinkle with the remaining cheese. Cover with foil and bake for 15 minutes. Remove foil and bake uncovered for 5-10 minutes or until the cheese is browned and bubbly.
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Drizzle with Lee Kum Kee Sriracha Chili Sauce and garnish with cilantro. Enjoy your leftover turkey enchiladas!
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