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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 207.3
  • Total Fat: 5.6 g
  • Cholesterol: 29.3 mg
  • Sodium: 1,431.7 mg
  • Total Carbs: 23.3 g
  • Dietary Fiber: 11.4 g
  • Protein: 22.5 g

View full nutritional breakdown of Re-make: Layered Leftover Turkey Enchiladas(by JRTURNBLOOM) calories by ingredient
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Re-make: Layered Leftover Turkey Enchiladas(by JRTURNBLOOM)

Submitted by: JRTURNBLOOM

View the original recipe for MAKEOVER: Layered Leftover Turkey Enchiladas (by JRTURNBLOOM)


You can make these with your leftover turkey from the holidays. You can make these with your leftover turkey from the holidays.
Number of Servings: 6


    12 oz of shredded or chunked leftover turkey meat
    10oz package of frozen southwestern veggies (onions, peppers, black beans, corn, etc)
    1 can of red enchilada sauce (low sodium kind if you require that, regular accounted for in the nutritional info)
    1 cup shredded low fat cheese (colby jack, cheddar, or monterey depending on your preference)
    4 low carb wheat tortillas


Preheat oven to 400 degrees.

Put the shredded turkey, frozen veggies, and enchilada sauce in a skillet. Cook until heated through.

Cut the tortillas in half and shred the cheese. In an 8 by 8 dish, layer 1/3 of the tortillas so that they cover the bottom. Then layer with 1/3 of the cheese. Then layer with 1/2 of the turkey and sauce mix but use a slotted spoon to reserve a little bit of the sauce. Then layer with another 1/3 of the tortillas, then another layer of 1/3 of the cheese. Follow that up with the other half of the turkey mixture (be sure to leave some sauce). Finally, layer the remaining 1/3 of the tortillas and put any remaining sauce on top of the tortillas. Sprinkle with the remaining cheese.

Put the pan uncovered in the oven for 5-10 minutes until cheese has melted.

Serves 6 people.

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