Leftover Turkey Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Corn tortillas filled with shredded leftover turkey, bell peppers, and onions, then rolled and baked in enchilada sauce with melted Monterey Jack cheese. A practical, flavorful way to repurpose holiday turkey.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 teaspoons olive oil
- 1 green bell pepper (diced)
- ½ onion (diced)
- 2 cloves garlic
- 8 flour tortillas (or corn tortillas, 6-inches)
- 2 cups cooked shredded turkey (or chicken)
- 15 ounces enchilada sauce (divided)
- 2 cups shredded Monterey jack cheese (divided)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 1502mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 539mg
- Calcium
- 465mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1502MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.