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Turkey Enchiladas with Thanksgiving Leftovers

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Recipe - Turkey Enchiladas with Thanksgiving Leftovers

From the Weston Kitchen


Makes 8 enchiladas


  • 1 lb cooked turkey 
  • (you can also start from scratch with 1 ¼ lbs raw turkey - we have instructions for that below too)
  • 1 cup turkey stock 
  • 2 smashed garlic cloves
  • 1 tablespoon allspice berries
  • 3 bay leaves

Sweet Potatoes 

(if you have leftover sweet potatoes - great, use them! even if they're already a casserole of sorts. If not, use our recipe below)

  • 1 sweet potato
  • 1 tablespoon coconut butter
  • 1 tablespoon brown sugar
  • 1 teaspoon cinnamon
  • pinch salt

Enchilada Sauce

  • 1 cup gravy

(no leftover gravy? Combine 1 cup turkey stock - the stock that you will have left at the bottom of the crock after you slow cook the turkey will be perfect - 2 tablespoons fine cornmeal & 1 tablespoon cornstarch; salt & pepper to taste)

  • ½ cup grape tomatoes
  • 1 teaspoon chili powder
  • ½ teaspoon cumin powder


  • 8 corn tortillas
  • ¼ cup oil


  • ½ white onion, chopped
  • 1 cup black beans
  • 1 cup corn

(fresh, removed with a Corn Cutter is recommended, though it's likely you have some left over from Thanksgiving)

  • ¼ cup roughly chopped cilantro


  • 1 cup shredded cheese (we used a blend of manchego & jack)
  • 1 jalapeno, sliced


Upcycle that leftover gravy into enchilada sauce and stuff the leftover turkey into corn tortillas, then throw them in the Slow Cooker. You may end up preferring the leftovers over the original meal.

  1. Step One | Slow Cook Turkey Place leftover turkey in the Slow Cooker with stock and spices. Cook on low for 2-3 hours. If you're starting from scratch with raw turkey, add an hour or two. The turkey should be moist and fall apart into shreds on its own.
  2. Step Two | Prepare Sweet Potatoes Cube sweet potatoes into 8 pieces. Boil for 10 minutes, or until fork tender. Use a Potato Ricer to mash them. Add in remaining ingredients. Set aside.
  3. Step Three | Prepare Enchilada Sauce Use a Tomato Press to puree fresh tomatoes. Combine the puree with gravy and spices. Set aside.
  4. Step Four | Prepare Corn Tortillas When you're ready to assemble the enchiladas, heat oil in a large pan until shimmering. Use tongs to dip the tortilla in the oil, coating on both sides. You may need to hold the tortilla in the oil for a few seconds. The object is to soften the tortilla and make it easy to roll - not to fry or harden it.
  5. Step Five | Assemble Enchiladas Spread a thick layer of enchilada sauce on the bottom of the slow cooker crock. Lay each of the tortillas flat on a clean surface. Use a spatula to spread a layer of sweet potatoes over the tortilla. Layer on the turkey, onions, black beans, corn and cilantro. Roll them up and gently place them into the slow cooker, snugly next to each other. Pour the enchilada sauce over the enchiladas, sprinkle with cheese, then top with jalapenos.
  6. Step Six | Slow Cook Enchiladas Cook on low for 30 minutes, then turn to high for 10-15 minutes to set the cheese (otherwise it's likely to be stuck in a weird texture that's not quite melted).


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