Leftover Turkey Enchiladas with Creamy White Sauce ~ Enchilada Recipe

In a large bowl, combine 3 cups of shredded leftover turkey, using both white and dark meat.

Add a combo of Monterey Jack and mozzarella cheese to the turkey mixture.

Mix in 1 small can of chopped green chilies.

Add Hidden Valley Fiesta ranch dip mix to the turkey mixture and the white sauce for flavor.

Pour in some green enchilada sauce for moisture and mix everything together.

Make a roux by cooking and stirring butter and flour on medium heat for a couple of minutes.

Add turkey broth and milk to the roux, turning the heat up to medium high to bring to a simmer.

Season the sauce with Hidden Valley Fiesta ranch and garlic powder, then let it simmer until thickened.

Turn off the heat and stir in grated cheese until melted.

Preheat the oven to 375 degrees Fahrenheit.

Spread a couple scoops of the white sauce on the bottom of a baking dish to prevent sticking.

Brush both sides of flour tortillas with green enchilada sauce to make them pliable.

Place a hefty portion of the turkey mixture in the middle of each tortilla, roll them up, and place seam down in the baking dish.

If there's extra turkey mixture, sprinkle it over the top of the enchiladas.

Pour the creamy white sauce over the enchiladas and top with remaining grated cheese.

Bake in the preheated oven for 25 to 30 minutes or until bubbly hot.

Broil under low heat for a minute to give the top a golden-brown color, watching closely to prevent burning.

Let the enchiladas cool for 15 minutes before serving.

Garnish with chopped green onions and tomatoes before serving.

Equipment Needed

Spice Level: