Leftover Turkey and Spinach Enchiladas

I don’t know about your family, but when Thanksgiving is over, we always have a ton of leftovers. Turn that leftover turkey into an easy casserole that you can enjoy now or freeze for later with these Leftover Turkey and Spinach Enchiladas.

Foolproof Instant Pot Turkey Tenderloin

I made these enchiladas with leftover turkey from my Foolproof Instant Pot Turkey Tenderloin

After all the homey classic flavors of Thanksgiving, I often find myself wanting something just a little bit different, and Mexican food is one of my favorites. With cumin and salsa verde and of course, corn tortillas, this one dish meal delivers on flavor and nutrition. Spinach is an excellent source of fiber, and it’s high in Vitamins A and C, iron, and folate to add a nutrient boost. You can even serve the enchiladas up on a bed of spinach with a lime vinaigrette for a simple side dish.

This recipe makes two 11- x 7-inch pans (12 enchiladas total), so you can enjoy one now and freeze one for later. We are in a phase of life where a lot of our friends are having babies, so I like to have a meal in the freezer, ready to go, for a friend who could use a home cooked meal.

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Turkey and Spinach Enchiladas

Servings 12 servings

Author Jessica Ivey, RDN

Ingredients

• 12 (6-inch) corn tortillas
• 2 teaspoons canola oil
• 3/4 cup finely chopped onion
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 3 cups fresh baby spinach
• 1 lb. leftover cooked turkey, skin removed and chopped
• 2 cups shredded 2% Colby and Monterey Jack cheese, divided
• 2 cups salsa verde

Optional Garnish: low-fat sour cream or nonfat plain Greek yogurt, chopped fresh cilantro

Instructions

1. Wrap tortillas in aluminum foil; bake at 350°F for 15 minutes. 

2. While tortillas bake, heat oil in a large skillet over medium heat. Add onion, and sauté 5 minutes or until tender. Add garlic and cumin, and saute 30 seconds longer. Add spinach, and cook, tossing frequently, just until spinach wilts, about 2 minutes. Combine turkey, spinach mixture, and 1 cup of cheese in a large bowl.

3. Spread ¼ cup salsa in the bottom of two 11- x 7-inch baking dishes. 

4. Spoon turkey mixture evenly down centers of tortillas. Roll up tortillas; place, seam sides down, in the two baking dishes. Top evenly with remaining salsa and cheese.

5. Bake for 20 to 25 minutes or until heated through. Let stand 5 minutes. Top with sour cream or Greek yogurt and cilantro, if desired. 

Recipe Notes

To freeze enchiladas, line one 11- x 7-inch baking dish with heavy-duty foil; spray with cooking spray. Make enchiladas as directed through step 4. Cover enchiladas with a layer of foil. Freeze overnight or until enchiladas are firm. Use foil to lift enchiladas out of baking dish. Ensure that foil is sealed tightly, adding an additional layer to cover enchiladas entirely, if needed. When ready to bake, heat oven to 350°F. Place enchiladas back into 11- x 7-inch baking dish. Bake enchiladas, covered with foil sprayed with cooking spray, 40 minutes. Remove foil, and bake about 10 to 15 minutes longer or until enchiladas are heated through and cheese is melted and bubbly. Let stand 5 minutes.