Turkey Enchiladas

There’s no reason to stick to traditional American dishes with your Thanksgiving leftovers. Chef Andrea Correale of Elegant Affairs uses leftover turkey to make enchiladas.

Turkey Enchiladas Recipe


Enchilada Filling
2 cups shredded Cheddar and Monterey cheese blend
1 onion, chopped
1 can sliced black olives
24 corn tortillas
4 cups cooked turkey, chopped

Enchilada Sauce
4 Tbsp chili powder
2 teaspoons ground cumin
1 teaspoon crushed oregano
1 teaspoon garlic powder
1 teaspoon cinnamon
1/8 teaspoon ground cloves
1 teaspoon sugar
1 teaspoons salt
1/4 cup flour
2 Tbsp olive oil
2 cups of turkey stock


Enchilada Filling
Preheat oven to 350. Lightly grease a baking dish.

In a small bowl, combine the cheese, onion and black olives.

In a small skillet, heat enough oil to lightly coat one tortilla and cook until soft. Remove and dip in enchilada sauce to coat.

Stuff turkey and cheese mixture in the tortilla. Roll and place in the prepared dish. Spread enchilada sauce on the bottom of the dish. Pour remaining sauce over the stuffed tortillas and sprinkle with cheese.

Bake approx 20 minutes in the preheated oven, or until cheese is melted.

Enchilada Sauce

In a medium bowl, whisk together dry ingredients. Heat olive oil on medium heat in a cast iron pan. Add the spices to the heat for approx 1 minute. Slowly whisk in turkey stock, until smooth. Simmer for a minute.