Layered Leftover Turkey Enchiladas

4 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 251.9
  • Total Fat: 4.8 g
  • Cholesterol: 28.4 mg
  • Sodium: 1,262.4 mg
  • Total Carbs: 34.8 g
  • Dietary Fiber: 5.4 g
  • Protein: 18.3 g

View full nutritional breakdown of Layered Leftover Turkey Enchiladas calories by ingredient


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)
    1/4 cup of cranberry sauce
    1 cup shredded low fat cheese (colby jack, cheddar, or monterey depending on your preference)


Preheat oven to 400 degrees.

Put the shredded turkey, frozen veggies, enchilada sauce, and cranberry 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.

Number of Servings: 6

Recipe submitted by SparkPeople user MISTYJEAN10.

Member Ratings For This Recipe

  • no profile photo

    1 of 1 people found this review helpful
    Amazingly good! I used some canned corn, canned black beans, peppers, and onion. I also used green enchilada sauce. Served it with some salsa. Wonderful! Thank you! - 6/1/10

  • no profile photo

    Very Good
    1 of 1 people found this review helpful
    Made this last night, with a few changes. I could not find frozen southwest veggies, so I uses an onion, a pepper, 1 c frozen corn and a can of black beans. It was very tasty. I thought the cranberry sauce was an interesting addition.Will make it again. - 12/30/09

  • no profile photo

    Very Good
    I added some fresh bell pepper and onion instead of the frozen. The cranberry gives it an interesting flavor. Also served with cut up tomatoes and lettuce. - 1/4/12