Leftover Turkey Enchiladas Recipe: A Delicious Way to Use Your Holiday Turkey

Transforming your leftover turkey into delicious enchiladas is easier than you think! With a bit of creativity, those leftovers can become a flavorful and satisfying meal. In this recipe, we'll show you how to cook turkey breast if you don’t have leftovers, and turn it into mouthwatering turkey enchiladas packed with bold flavors. These enchiladas will turn your turkey into a delightful feast, all cooked on your Slow ‘N Sear MasterKettle Grill!

Ingredients

For the Turkey and Enchiladas:

• Turkey Breast
• Olive oil
• 12 tortillas
• Freshly grated cheese
• Favorite poultry seasoning
• Favorite enchilada toppings

For the Herb Butter:

• 1 stick of butter
• 1 teaspoon fresh chopped oregano
• 1 teaspoon fresh chopped rosemary
• 1 teaspoon fresh chopped thyme
• 1 teaspoon poultry seasoning

For the Enchilada Sauce:

• 5–7 tablespoons ground Guajillo chile
• 1 tablespoon ground Ancho chile
• 1/2 teaspoon cumin
• 1/2 teaspoon pepper
• 1 teaspoon dried oregano
• 3 cups turkey or chicken broth
• 4 garlic cloves
• 2 cans (14 ounces each) diced tomatoes
• For spice: cayenne pepper (to taste)
• For depth: 2 chipotles in adobo sauce
• 1 tablespoon oil
• 1 tablespoon flour
• Salt to taste

Instructions

Prepare the Turkey Breast:
To prepare the turkey breast, rub it with olive oil and generously season with your favorite poultry seasoning. Place the turkey on the preheated Slow ‘N Sear MasterKettle, set to 325-350°F. Before the turkey reaches an internal temperature of 140°F, apply the herb butter (made by mixing 1 teaspoon each of chopped oregano, thyme, rosemary, and poultry seasoning). Wrap the turkey breast in aluminum foil with the herb butter and return it to the grill. Continue cooking until the internal temperature reaches 160°F. Let the turkey rest for 15 minutes, during which the temperature will rise to 165°F. Once rested, remove the foil, chop the turkey, and set it aside.

Prepare the Enchilada Sauce:
In a blender, combine the diced tomatoes, ground Guajillo chile, Ancho chile powder, garlic cloves, pepper, cumin, dried oregano, and 2 cups of turkey or chicken broth. Blend until smooth, then strain the mixture into a bowl. Place the leftover chile pulp back into the blender, add the remaining 1 cup of broth, blend again, and strain into the bowl.

In a pan, heat 1 tablespoon of oil over medium heat, then add 1 tablespoon of flour. Cook the flour until lightly browned. Add the strained enchilada sauce mixture to the pan, bring it to a boil, and simmer until the sauce has slightly reduced and thickened. Taste and adjust the salt as needed. If the sauce has a strong tomato flavor, add more Guajillo powder and simmer longer for more depth of flavor.

Assemble the Enchiladas:
Warm the tortillas. Dip each tortilla into the enchilada sauce, then fill it with chopped turkey, roll it up, and place it in the Drip ‘N Griddle. Once all 12 enchiladas are assembled, pour additional sauce over the top and sprinkle with your favorite melting cheese. Cover and cook until the cheese is melted.