Green (Leftover) Turkey Enchiladas

Wondering what you’ll do next week with all that leftover turkey and want to try something different than a traditional sandwich? Well, here you go!

Green (Leftover) Turkey Enchiladas:


  • 1 pound shredded cooked turkey
  • 1 small onion, diced
  • 12 to 14 small corn or flour tortillas
  • One 4-ounce can mild green chilies
  • 2½ cups shredded Mexican blend cheese
  • Two 14-ounce cans green enchilada sauce
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/4 teaspoon dried oregano
  • 3 tablespoons light olive oil
  • Salt and freshly ground black pepper, to taste


1. Preheat the oven to 350°F and lightly grease a 9- by 13-inch baking pan with a little vegetable oil.

2. In a large skillet, cook the onions in the oil for 4-5 minutes on medium heat or until golden brown, add the chili powder, cumin and oregano and stir them in for about 30 seconds.

3. Add the canned chilies, shredded turkey, salt and pepper and cook everything together for about 4-5 minutes or until the turkey begins to caramelize a bit around the edges, remove the filling to a bowl to cool.

4. In the same skillet, add both cans of sauce and allow it to come to a boil, mix together the water and cornstarch and add it to the sauce. Cook for a couple minutes, remove from the heat and allow the sauce to cool a bit.

5. Take each tortilla and quickly warm it up either in a skillet or right over a gas burner, set them aside.

6. Add half of the sauce in the bottom of your pan and set aside.

7. Take each toasted tortilla, smear a spoonful of sauce on each one, top with some of the turkey mixture followed by a little cheese as well, wrap like a mini burrito and place it seam side down in the prepared baking dish.

8. Continue the same step until all of your tortillas are rolled, pour remaining sauce over the top, sprinkle remaining cheese and bake them for about 30 minutes or until the top is golden and bubbly.

Let’s Talk Turkey (and This Video from 1955)

If you think preparing a Thanksgiving meal for your family or friends is a bit overwhelming or stressful, imagine doing it in 1955 and having a woman named Marie Gifford tell you need to prepared the bird “New York-style” or something like it. Don’t know what New York-style is? Same here, friends.

If you want to learn all about Thanksgiving in 1955 or modern-day Thanksgiving prep, check out this somewhat ridiculous, somewhat wonderful video below.

Feeling extra inspired to go back in time with your turkey? Here’s Gifford’s turkey recipe:

  • 1 Beltsville Turkey
  • 3 quarts of bread cubes
  • ¾ cup of celery
  • ¾ cup of onions
  • ¾ cup of butter
  • 1 tablespoon of parsley
  • 1 tablespoon of salt
  • 1 teaspoon of salt
  • ¼ teaspoon of pepper
  • ¾ teaspoon of poultry seasoning
  • 2-3 toothpicks or skewers
  • String for lacing the Turkey

How to Defrost:
1. If you have time, let it defrost in your refrigerator food compartment. Allow 24 hours at least.
2. If you’re in a hurry, and don’t live in a drought-stricken state, let it sit under cool running water for 1 to 3 hours.
3. When the turkey leg is pliable, it is ready.
4. Don’t re-freeze after defrosted – thaw, and cook, and eat.

Roasting the turkey
1. Put the bird breast down in a V-shaped roaster rack so the juice and fat will run over the breast meat.
2. Brush the turkey all over with melted fat.
3. Halfway through the roasting turn the turkey breast up.
4. Now it’s ready to roast.

When Roasting your Turkey …
1. Take into consideration the overall weight of the turkey and the weight of the stuffing to determine the amount of pounds and thus the amount of time it needs to be cooked.
2. Use Marie Gifford’s Poultry Roasting Chart to determine the weight and cook time.
3. Keep the oven low at 325 degrees.
4. When ready, let rest, carve and enjoy!

For more vintage recipes from Marie Gifford visit