Meal Prep Turkey Enchiladas
Category
Leftover Ideas
Bake
Quick and Easy
Lunch
Servings
5
Prep Time
10 minutes
Cook Time
30 minutes
Put your leftover turkey to good use and make these easy and delicious turkey enchiladas! Stuffed with pulled turkey and cheese, this is a meal-prep recipe you won't get tired of eating throughout the week! Meal Prep with Pit Boss We're tackling mid-week hunger with our new recipe series centered around quick and easy meal prepped food. Whether you're packing lunch for a busy work or school day or stocking up on easy dinners for the family, you can prep all your favorite smoked foods ahead of time on the Pit Boss, without sacrificing that precious, wood-fired flavor. Protein Swap! No leftover turkey, no worries! The protein in this recipe can be substitued with any leftovers you may have at home: try it with pulled chicken, ground beef, or sautéed veggies! Note that cook times may vary.
Author:
Pit Boss Kitchen
Pit Boss Kitchen
Ingredients
- 5 lbs pulled turkey
- 3 cups shredded cheddar + 2 cups shredded cheddar for topping
- 5 cups enchilada sauce + 4 cups for topping
- 1 Tsp Cumin
- 1 tsp coriander
- 2 tsp garlic powder
- Corn Tortillas
Special Tools
- Microwavable meal prep containers
Directions
- First, in a mixing bowl, add pulled turkey, 3 cups of cheddar cheese, 5 cups of enchilada sauce, cumin, coriander, garlic powder and Pit Boss Maple Chipotle rub, then mix well.
- Set your griddle to a medium heat, then apply a generous amount of butter or oil of choice (doing this will keep the tortillas from falling apart during the baking process). Then, griddle the corn tortillas until they’re golden brown. Note: A cast iron pan on the stove is a great substitution for a griddle.
- Next, coat a full-size aluminum pan with nonstick spray, ensuring the whole pan is coated.
- Place 1/3 to 1/2 cup of your meat and cheese filling onto the surface of each tortilla and roll them up, placing each of them in the greased pan as you go.
- Once you have filled the whole pan, top the enchiladas with the remaining enchilada sauce and cheese before baking them on the Pit Boss Grill at 300°F for 25 to 30 minutes, or until an internal temperature of 165°F is reached.
- Remove the enchiladas from the grill, let cool slightly, then separate into your meal prep containers of choice, adding one cup of Spanish rice if desired.
- Store your meal prep containers in the fridge for 3-5 days.
- When you're ready to reheat, place in the microwave and heat for 1-2 minutes. Remember to check if your meal prep containers are microwave safe, otherwise, dump onto a bowl or plate before reheating.
RECOMMENDED PRODUCTS
Recipe NoteNo leftover turkey, no worries! The protein in this recipe can be substitued with any leftovers you may have at home: try it with pulled chicken, ground beef, or sautéed veggies! Note that cook times may vary.