- 6 oz of leftover turkey meat
- 8 oz can of tomato sauce
- 1 tsp chili powder
- 1/2 tsp dried cumin
- 1/4 cup corn
- 1/4 cup peppers, chopped (or more, this is all I had)
- A handful or two of spinach, chopped
- 1/2 tsp lime juice
- 1/2 tsp tabasco (or more to taste)
- pinch of salt
Shred the chicken by hand and add it to a small pot with all the ingredients. Cook over medium heat until bubbling, then lower to a simmer. Continue to simmer for 10-15 minutes.
You can really do anything with this filling. Eat it on a whole wheat bun, roll it in lettuce leaves, top some brown rice, even eat it straight up. I was loving all my taste tests. 🙂
I decided to make enchiladas by rolling a bit of the filling in a low carb tortillas shell with a bit of salsa and shredded cheese.
I had enough for 6 small enchiladas!
Once they were all rolled, I topped with a strip of salsa and a bit more cheese and baked for about 10 minutes in a preheated 350 degree oven.
Here’s what they looked like on the inside…
Delicious! And the best part, I have leftovers for lunch tomorrow…
🙂 I’m basing the nutritional information on just the filling. I did have enough for 6 enchiladas, but I’m going to count the recipe as two servings as I think that’s a realistic size. Although, 2 enchiladas were quite filling!