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High Protein Leftover Turkey Enchiladas with Greek Yogurt Sauce

High Protein Leftover Turkey Enchiladas with Greek Yogurt Sauce - recipe card
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These enchiladas transform leftover turkey into a creamy, cheesy, and satisfying Mexican-inspired meal. Shredded turkey is rolled in tender tortillas, smothered in a tangy Greek yogurt sauce, and baked until bubbly. Each serving packs over 30 grams of protein, making it a perfect post-holiday dinner that doesn’t skimp on flavor.

Ingredients

Scale
  • For the Greek Yogurt Enchilada Sauce:
  • 1 cup full-fat Greek yogurt
  • 1/2 cup low-sodium chicken broth
  • 1 (4 oz) can diced green chiles, drained
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • For the Enchiladas:
  • 2 cups shredded cooked turkey (about 10 oz)
  • 1 cup shredded Monterey Jack cheese (4 oz)
  • 1/2 cup finely diced onion
  • 1/2 cup diced bell pepper
  • 8 (6-inch) corn tortillas
  • 1 tbsp olive oil
  • 1/4 cup chopped fresh cilantro, for garnish (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a thin layer of olive oil.
  2. In a medium bowl, whisk together Greek yogurt, chicken broth, green chiles, cumin, chili powder, garlic powder, salt, and pepper until smooth. Set aside.
  3. In a large skillet, heat olive oil over medium heat. Add onion and bell pepper; cook until softened, about 5 minutes. Stir in shredded turkey and 1/2 cup of the yogurt sauce; cook until heated through, about 2 minutes. Remove from heat.
  4. Warm corn tortillas in the microwave for 20-30 seconds, or in a dry skillet over medium heat until pliable, to prevent cracking.
  5. Spread 1/2 cup of the yogurt sauce on the bottom of the prepared baking dish.
  6. Fill each tortilla with about 1/4 cup of the turkey mixture and a sprinkle of cheese. Roll up tightly and place seam-side down in the baking dish.
  7. Pour the remaining yogurt sauce over the enchiladas, spreading evenly. Sprinkle the remaining cheese on top.
  8. Bake uncovered for 20-25 minutes, until sauce is bubbly and cheese is melted and lightly golden. Let rest for 5 minutes before serving.
  9. Garnish with fresh cilantro if desired. Serve hot.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freeze for up to 2 months; thaw overnight in the fridge before reheating. Reheating: Cover with foil and bake at 350°F (175°C) for 15-20 minutes, or microwave individual portions on high for 1-2 minutes until heated through. For a spicier kick, add a pinch of cayenne pepper to the sauce.

Nutrition

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Find it online: https://thehighproteinrecipes.com/high-protein-leftover-turkey-enchiladas-with-greek-yogurt-sauce/