TURKEY ENCHILADAS WITH OLIVES

TURKEY LEFTOVER ENCHILADAS WITH OLIVES

Serves 6–8

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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

• 8–10 soft corn or flour tortillas

• 2 cups red enchilada sauce (homemade or canned)

• 1 ½ cups shredded cheese (cheddar, Monterey Jack, or pepper jack)

• ½ cup sliced olives for topping

• Fresh cilantro or green onions for garnish

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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.

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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.

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3. Warm the Tortillas

To prevent tearing:

• Warm tortillas briefly in a skillet
  or

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

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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.

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5. Bake

• Bake 25–30 minutes until bubbly and golden.

• Let rest 5 minutes before serving.

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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

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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:

LATTICE-TOPPED TURKEY PIE

Serves 6–8

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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

• 1 double pie crust (store-bought or homemade)

• 1 egg + 1 tbsp water (egg wash)

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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.

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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.

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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.

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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:

FRUIT & TURKEY SALAD

FRUIT & TURKEY SALAD

🥗 Fruit & Turkey Salad

Ingredients

Base

• 2 cups cooked turkey, diced or shredded (roasted or smoked)

• 1 apple, diced (Honeycrisp, Fuji, or Gala recommended)

• 1 cup grapes, halved (red or green)

• ½ cup pineapple chunks or mandarin oranges (drained if canned)

• ¼ cup dried cranberries or raisins

• ¼ cup celery, finely sliced

• ¼ cup chopped pecans, walnuts, or almonds (toasted if possible)

Creamy Dressing

• ⅓ cup mayonnaise (or half mayo, half Greek yogurt)

• 1–2 tsp Dijon mustard

• 1 tsp lemon juice

• ½–1 tsp honey or maple syrup (adjust sweetness)

• Salt & black pepper to taste

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Instructions

1. Prep the Ingredients
   Chop turkey, fruit, celery, and nuts into bite-size pieces.

2. Make the Dressing
   In a small bowl, whisk together mayo, mustard, lemon juice, honey, salt, and pepper.

3. Combine
   In a large bowl, gently toss turkey, fruit, celery, cranberries, and nuts.

4. Mix & Chill
   Add the dressing and toss lightly to coat.
   Chill 15–30 minutes for flavors to blend.

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Serving Options

• On a bed of lettuce or mixed greens

• As a sandwich or wrap

• Stuffed in pita pockets

• As a croissant filling

• On top of crackers

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Add-In Ideas (Choose 1–3)

• Sliced strawberries or blueberries

• Avocado cubes (add before serving)

• Poppy seeds

• Chopped fresh herbs: parsley, basil, chives, or tarragon

• A sprinkle of feta or goat cheese

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Healthy Swap Tips

Ingredient	Swap
Mayo	Greek yogurt, avocado mayo
Nuts	Pumpkin seeds or sunflower seeds
Turkey	Rotisserie chicken or tofu cubes
Cranberries	Pomegranate seeds or dried apricots

We make this salad for a refreshing lite lunch.
INGREDIENTS

• 2 cups chopped cooked turkey
• 1/2 cup sliced celery
• 1/2 cup plain low-fat yogurt
• 1 Tbsp mayonnaise
• 1 Tbsp honey
• 1 tsp grated orange rind
• 1/8 tsp salt
• 2 medium oranges, peeled and sectioned lettuce leaves
• 1 cup fresh strawberries halved
• 1 small banana, sliced

INSTRUCTIONS
Combine turkey and celery; set aside. Combine yogurt and next 4 ingredients; pour over turkey mixture, and toss gently. Cover and chill.
Arrange orange sections on individual lettuce lined plates. Just before serving, add strawberries and banana to turkey mixture; toss gently and spoon onto plates. The Turkey leftover recipe is ready...nice !
herbed-turkey-tetrazzini.

VIDEO:

TEX-MEX TURKEY CHILI

TEX-MEX TURKEY CHILI

⭐ Tex-Mex Turkey Chili

Ingredients

• 1 ½ – 2 lbs ground turkey (light or dark meat)

• 2 tbsp olive oil

• 1 large onion, diced

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 3–4 cloves garlic, minced

• 1–2 jalapeños, minced (optional, adjust for heat)

• 1 can (15 oz) crushed tomatoes or tomato sauce

• 1 can (14–15 oz) diced tomatoes (fire roasted preferred)

• 1 can (15 oz) black beans, rinsed and drained

• 1 can (15 oz) pinto or kidney beans, rinsed and drained

• 1 cup chicken broth (add more if you prefer thinner chili)

• 1–2 tbsp tomato paste

• 1 cup frozen or canned corn (optional)

• 1 tsp Worcestershire sauce (optional but adds depth)

Tex-Mex Seasoning

• 2 tbsp chili powder

• 1 tbsp ground cumin

• 1 tsp smoked paprika

• ½ tsp cayenne pepper (optional)

• 1 tsp dried oregano

• ½ tsp ground coriander (optional)

• Salt & black pepper to taste

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Instructions

1. Brown the turkey
   Heat oil in a large Dutch oven or heavy pot. Add ground turkey and cook until lightly browned, breaking it into small pieces. Season with salt and pepper.

2. Sauté the vegetables
   Add onion, bell peppers, jalapeño, and garlic. Cook until soft and fragrant, about 5–7 minutes.

3. Add spices
   Stir in chili powder, cumin, paprika, cayenne, oregano, and coriander. Let spices toast for 30–45 seconds.

4. Add tomatoes, beans & broth
   Mix in crushed tomatoes, diced tomatoes, tomato paste, beans, corn, Worcestershire, and chicken broth. Stir well.

5. Simmer
   Bring to a gentle boil, then reduce heat. Simmer uncovered 30–45 minutes, stirring occasionally until thick and flavorful. Add more broth if needed.

6. Taste and adjust seasoning
   Add more salt, pepper, or heat as desired.

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Serving Suggestions

Top with any combination of:

• Shredded cheddar or pepper jack cheese

• Sour cream or Greek yogurt

• Sliced avocado

• Fresh cilantro

• Lime wedges

• Crushed tortilla chips

• Pickled jalapeños

Serve with warm cornbread, tortillas, or rice.

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Optional Flavor Enhancements

• Add 1–2 tsp cocoa powder or small square of dark chocolate for smoky richness

• Add chipotle in adobo for spicy smoke

• Add a splash of lime juice before serving

• Use beer instead of broth for deeper flavor

Ever think of making chili with that leftover turkey?? Try this turkey leftover recipe..a nice one !!

INGREDIENTS

* 1 cup chopped onion
* 2 cloves garlic, minced
* 1 Tbsp vegetable oil
* 1 Tbsp chili powder
* 1 tsp cumin seeds
* 1 tsp sugar
* 1 (8-oz) can tomato sauce
* 1 (10 oz) can tomatoes and green chiles, undrained
* 1 (15 oz) can red kidney beans drained
* 2 cups shredded cooked turkey breast
* 3/4 cup water

INSTRUCTIONS
Combine onion, garlic, and oil in a 2 quart glass measure.

Cover and microwave at high 3 minutes or until onion is tender,stirring every minute.Add chili powder and next four ingredients; stirring well.Microwave, uncovered, at high 6 to 9 minutes or until slightly thickened, stirring mixture every 3 minutes.Add remaining ingredients; stir well.
Microwave, uncovered, at high 6 minutes or until thoroughly heated.
The Turkey leftover recipe is ready to serve.. Enjoy it !
fruit-turkey-salad.

VIDEO: