Leftover Turkey (or Chicken) Enchilada Filling

Leftover Turkey (or Chicken) Enchilada Filling

  • 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!

Leftover Turkey (or Chicken) Enchilada Filling - after baking

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…

Leftover Turkey (or Chicken) Enchilada Filling - inside

Delicious! And the best part, I have leftovers for lunch tomorrow…

Leftover Turkey (or Chicken) Enchilada Filling - leftovers

🙂 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!


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