I never realized I could get so many dishes out of leftover turkey. My first two dishes were Pulled Cran-Turkey Slider and Lettuce Cups. Each delicious and each worth repeating, either with turkey leftovers or chicken at any time.

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  • Course Lunch
  • Cuisine Mexican
  • Keyword 30 Minute Meal, All-Seasons, Comfort food, Game day, Three-for-Recipe
Servings Prep Time Cook Time
4 people 15 minutes 15 minutes
Passive Time Total Time
30 minutes
Servings Prep Time Cook Time
4 people 15 minutes 15 minutes
Passive Time Total Time
30 minutes
Use damp paper towels when heating the corn tortillas, Also, only heat 2 at a time and heat for close to a minute. The tortillas are a lot easier to roll and tuck when they are really pliable.
Degree of Difficulty
  • 4 oz cream cheese
  • 1/3 cup red enchilada sauce
  • 1/4 cup sour cream
  • kosher salt and black pepper
  • 2 cups shredded turkey or chicken
  • 6 oz Colby jack cheese grated
  • 1/2 cup finely chopped cilantro
  • 20 small corn tortillas
  • olive oil for brushing
  • pico de gallo or salsa sour cream and feta cheese crumbled
Servings: people
  1. Gather all ingredients before starting the recipe.
  2. Pre heat oven to 425°F and grease a rimmed baking sheet.
  3. Combine cream cheese, enchilada sauce, sour cream in a medium mixing bowl and season with kosher salt and black pepper.
  4. Add chicken or turkey, Colby cheese and cilantro and mix until thoroughly combined.
  5. Place tortillas on a sheet of damp paper towel, big enough to cover both sides of the tortillas and microwave 30-60 seconds, or until the tortillas are pliable.
  6. Spread about 1/3 cup of the mixture per tortilla and roll up tightly and tuck in the ends. Place on a prepared baking sheet or oven proof dish, seam side down.
  7. Brush tortillas with oil and place on a pre heated oven until they are brown and crisp, about 12-15 minutes.
  8. Serve with pico de gallo or salsa, sour cream and crumbled feta cheese.

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