These leftover turkey enchiladas are easy to make and totally delicious. The filling has cooked down onion and green chilis to add a little kick of flavor but they’re still mild enough for kids. Perfect for after the holidays!


– 1 tbsp butter plus more for spreading on the baking dish – 1/2 white onion – 1/2 tsp kosher salt – 4 ounces diced green chiles – 2 cups shredded turkey (or chicken if you don't have turkey) – 8 tortillas (gluten free or flour) – 8 ounces enchilada sauce – 6 ounces shredded cheese – 2 green onions chopped (optional)

Heat the butter in a pan, then cook the onions and diced chiles, adding in the turkey until warm. Separate into sections to evenly distribute into the tortillas.

Warm the tortillas in the microwave to make them pliable, then add the turkey, enchilada sauce, & cheese to each one.

Roll the tortilla up and set it so the crease faces down. Repeat until you run out of room in the dish.

Pour the remaining enchilada sauce on, sprinkle with shredded cheese, and cover with aluminum foil.

Bake for 30 minutes at 350F, then uncover & bake another 5-10 minutes. Cool & serve!

Can you reheat enchiladas the next day?

Yes, you can. Reheating in the oven is best, to keep them from getting soggy, but the microwave also works.