TURKEY ENCHILADAS WITH OLIVES



TURKEY LEFTOVER ENCHILADAS WITH OLIVES

Serves 6–8

INGREDIENTS

For the Filling

  • 2 ½–3 cups cooked turkey, shredded

  • 1 medium onion, diced

  • 2 cloves garlic, minced

  • 1 tbsp olive oil

  • 1 can (4 oz) diced green chiles

  • 1 cup black olives, sliced (reserve a few for topping)

  • 1 cup corn (fresh, frozen, or canned)

  • 1 ½ cups shredded Monterey Jack or cheddar

  • 1 tsp ground cumin

  • 1 tsp chili powder

  • ½ tsp oregano

  • Salt & pepper to taste

For the Enchiladas

INSTRUCTIONS

1. Preheat & Prep

  • Preheat oven to 375°F (190°C).

  • Lightly grease a 9×13-inch baking dish.

  • Spread ½ cup enchilada sauce over the bottom of the pan.

2. Make the Filling

  1. Heat olive oil in a large skillet over medium heat.

  2. Add onion and sauté 4–5 minutes until soft.

  3. Add garlic and cook 30 seconds.

  4. Stir in turkey, green chiles, sliced olives, corn, cumin, chili powder, oregano, salt, and pepper.

  5. Cook 2–3 minutes to blend flavors.

  6. Remove from heat and mix in 1 ½ cups shredded cheese.

3. Warm the Tortillas

To prevent tearing:

  • Warm tortillas briefly in a skillet
    or

  • Microwave wrapped in a damp towel for 20–30 seconds.

4. Assemble Enchiladas

  1. Place a spoonful of filling on each tortilla.

  2. Roll tightly and arrange seam-side down in the baking dish.

  3. Pour the remaining enchilada sauce over the top.

  4. Sprinkle with 1 ½ cups cheese.

  5. Add extra sliced olives across the top.

5. Bake

  • Bake 25–30 minutes until bubbly and golden.

  • Let rest 5 minutes before serving.

SERVING SUGGESTIONS

  • Garnish with cilantro or green onions

  • Serve with lime wedges

  • Add sour cream or avocado on top

  • Pair with Spanish rice or a fresh salad

OPTIONAL VARIATIONS

Creamy Verde Version

Use green enchilada sauce + add ½ cup sour cream to the filling.

Spicy Chipotle

Add 1 chopped chipotle pepper in adobo + ½ tsp smoked paprika.

Fiesta Bake

Layer tortillas casserole-style instead of rolling them.


OTHER RECIPES




A great Turkey leftover recipe to try !

INGREDIENTS
  • 3 tbsp butter or margarine
  • 2 cups fresh mushrooms, sliced
  • 1/2 cup onion, chopped
  • 3 cups cooked turkey, chopped
  • 1 can cream of chicken soup, undiluted
  • 1 cup sour cream
  • 1/2 cup pimento-stuffed olives
  • 1/2 cup toasted almond slivers
  • 2 tsp chili powder
  • 8 corn tortillas
  • oil
  • 1/2 cup cheddar cheese, grated
INSTRUCTIONS

Melt butter in a large saucepan. Add mushrooms and onion; saute' until onion is tender. Remove from heat and stir in turkey, undiluted soup, sour cream, olives, almonds and chili powder.

Briefly cook tortillas in hot oil until softened; drain on paper towels.

Place 1/3 Cup turkey mixture in center of each tortilla.

Bring opposite sides of each tortilla up over turkey mixture overlapping edges at center. Arrange, seamside down, on a greased 9x13 and a 8x8 baking dish. Spoon remaining turkey mixture down center of each enchilada.

Sprinkle cheese on top.
Bake @ 400~ for 25 minutes until hot. May take longer depending on oven.

The Turkey leftover recipe with olives is ready to serve !
turkey-pasta-toss

VIDEO:


No comments:
Labels:

LATTICE-TOPPED TURKEY PIE

LATTICE-TOPPED TURKEY PIE

Serves 6–8

INGREDIENTS

For the Filling

  • 3 tbsp butter

  • 1 medium onion, diced

  • 2 celery stalks, diced

  • 2 carrots, diced

  • 2 cloves garlic, minced

  • 3 tbsp all-purpose flour

  • 1 ½ cups chicken or turkey broth

  • 1 cup milk or half-and-half

  • 3–4 cups cooked turkey, chopped or shredded

  • 1 cup frozen peas

  • 1 tsp dried thyme

  • ½ tsp dried sage

  • ½ tsp black pepper

  • ½ tsp salt (adjust to taste)

  • Optional: ½ cup cooked mushrooms or corn

For the Crust

INSTRUCTIONS

1. Make the Filling

  1. Melt butter in a large skillet over medium heat.

  2. Add onion, celery, and carrots. Cook 6–8 minutes until softened.

  3. Add garlic and cook 1 minute.

  4. Sprinkle flour over the vegetables; stir and cook 2 minutes to form a roux.

  5. Slowly whisk in the broth until smooth.

  6. Add milk/half-and-half and simmer until thickened (2–3 minutes).

  7. Stir in turkey, peas, thyme, sage, salt, and pepper.

  8. Let filling simmer 3 minutes, then remove from heat and cool slightly.

2. Assemble the Pie

  1. Preheat oven to 400°F (200°C).

  2. Line a deep 9-inch pie dish with the bottom crust.

  3. Add the turkey filling, spreading evenly.

  4. Roll out the second crust and slice into strips (½–¾ inch wide).

  5. Lay half the strips across the top; weave the remaining strips at a 90° angle to form a lattice.

  6. Trim edges and crimp to seal.

  7. Brush lattice with egg wash.

3. Bake

  • Bake 35–45 minutes or until the crust is golden brown and the filling is bubbling.

  • If the edges brown too quickly, cover them with foil for the last 15 minutes.

Let cool 10–15 minutes before slicing.

OPTIONAL UPGRADES

🌿 Herb Crust

Mix 1 tsp thyme or parsley into the dough.

🧀 Cheesy Twist

Stir ½ cup shredded cheddar or gruyere into the filling.

🍄 Mushroom & Wine Version

Add 1 cup sautéed mushrooms + ¼ cup dry white wine to the filling.

OTHER RECIPES


Try this nice turkey leftover recipe....!!

INGREDIENTS
  • 2 cups chopped cooked turkey
  • 1 10 oz. pkg frozen English peas
  • 1 cup (4 oz.) shredded sharp cheddar cheese
  • 1 cup diced celery
  • 1/2 cup soft breadcrumbs
  • 1/4 cup chopped onion
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 cup mayonnaise
  • 3 dashes hot sauce
  • 1 (8 oz.) can crescent dinner rolls
  • 2 tsp sesame seeds
  • radish slices (optional)
  • fresh parsley (optional)
INSTRUCTIONS

Combine first 10 ingredients; mix well. Spoon into a 12x8x2 -inch baking dish.

Separate crescent dough into 2 rectangles; press perforations to seal. Cut into 4 long strips and 4 short strips. 

 Arrange strips in a lattice design across the top of your casserole. 

 Sprinkle with sesame seeds. Bake at 350 for 35 minutes. 

 Garnish with radish slices and fresh parsley sprigs, if desired. 

The turkey leftover recipe is ready...enjoy !
fruit-turkey-salad.

VIDEO:


No comments:
Labels:

Turkey Supreme Leftover


Turkey Supreme Leftover

Turkey Supreme (Leftover) is a creamy, layered baked dish that turns holiday turkey into an elegant yet easy comfort meal. Tender turkey is combined with vegetables and a rich sauce, then finished with a golden, cheesy topping. It’s nostalgic, satisfying, and perfect for using up Thanksgiving or roast-dinner leftovers.

⭐ Why You’ll Love Turkey Supreme

  • Elevates leftovers into a “company-worthy” casserole

  • Creamy, savory, and well-balanced

  • One-dish meal with minimal prep

  • Freezer-friendly & make-ahead

🧾 Ingredients (Serves 6)

Base

  • 3 cups cooked turkey, diced or shredded

  • 1½ cups cooked rice or egg noodles (optional but traditional)

  • 1 cup mixed vegetables (peas, carrots, green beans)

Supreme Sauce

  • 3 tbsp butter

  • 3 tbsp all-purpose flour

  • 1½ cups chicken or turkey broth

  • ½ cup heavy cream or half-and-half

  • ¼ cup sour cream

  • ½ tsp salt (to taste)

  • ½ tsp black pepper

  • ½ tsp paprika

  • ½ tsp poultry seasoning or dried thyme

Topping

🔥 Instructions

1️⃣ Preheat & Prep

  1. Preheat oven to 190°C / 375°F.

  2. Grease a 9×13-inch baking dish.

2️⃣ Make the Supreme Sauce

  1. Melt butter in a saucepan over medium heat.

  2. Whisk in flour; cook 1 minute until smooth.

  3. Gradually whisk in broth; cook until thickened.

  4. Stir in cream, sour cream, salt, pepper, paprika, and poultry seasoning.

  5. Remove from heat.

3️⃣ Assemble the Casserole

  1. Spread rice or noodles evenly in the dish (if using).

  2. Layer turkey and vegetables over the base.

  3. Pour sauce evenly over everything.

  4. Sprinkle with cheddar and Parmesan.

  5. Toss breadcrumbs with melted butter and scatter on top.

4️⃣ Bake

  • Bake 30–35 minutes until bubbly and golden.

  • Let rest 10 minutes before serving.

🌟 Variations & Upgrades

🧊 Storage & Make-Ahead

  • Refrigerate: Up to 4 days

  • Freeze (unbaked): Up to 2 months

  • Bake from frozen: 180°C / 350°F for 50 minutes (covered), then uncover 10 minutes

🍽️ Serving Suggestions

🏆 Pro Tip

For true retro “Supreme” flavor, add 1 tsp Worcestershire sauce to the cream sauce—it deepens savoriness without overpowering the dish.

OTHER RECIPES


Turkey Leftover Recipes Ingredients:

* 1/4 cup butter
* 1/4 cup flour
* 1 cup hot chicken broth
* 1/2 teaspoon salt
* dash pepper
* 1 cup half-and-half
* sliced turkey breast, about 12 to 16 ounces
* cooked rice or noodles
* 1 to 2 tablespoons chopped toasted* almonds

Turkey Leftover Recipes Instructions:

Melt butter in a saucepan over low heat; add flour, stirring until smooth. 

Pour hot chicken broth into the flour mixture and stir until smooth. 

Add salt and pepper. 

Heat half-and-half in a separate saucepan or in microwave, then add to the thickened sauce. 

Cook over low heat for 10 minutes, stirring constantly.

 Serve sauce hot over sliced turkey breast and rice or noodles. Sprinkle with toasted chopped almonds if desired.

Serves 4 persons....enjoy the Turkey leftover !

*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
Turkey leftover recipes: leftover-turkey-and-stuffing-casserole

VIDEO:

No comments:
Labels:
Subscribe to: Comments (Atom)