real life test kitchen: roasted turkey, chevre, and black bean enchiladas

turkey enchiladas

I’ve mentioned before how much I LOVE Thanksgiving. It’s a holiday all about food and gratitude — how can it be anything less than awesome? As much as I adore the savory and sweet bouquet of sage-roasted turkey and pumpkin pie, this dish is what I always look forward to the most, oddly enough. It’s become a “black friday” tradition in our house to have these turkey enchiladas instead of yet another plate of reheated stuffing and mashers. This recipe is built off (mostly) turkey day leftovers and pantry staples, but mixes up the flavors and turns up the heat. I like to think of these as a “moderate enchilada”, meaning they aren’t really gooey and cheesy — and I really love how the little tangy pockets of creamy goat cheese bring out the earthiness in the turkey and mellow the spice from the enchilada sauce. You’ll end up with enough enchiladas for two pans from this recipe — I always wrap one up and pop it in the freezer for later or gift it to a friend. Now that I’ve shared my favorite Thanksgiving leftover remix, I’m dying to know what you readers love to do! –Megan B. Click for post-Thanksgiving enchiladas!

roasted turkey, chevre, and black bean enchiladas
makes 15-18 enchiladas (one 9×13 pan and one 9×9)

2 cups roasted turkey (light or dark), shredded and firmly packed
2 cups fresh spinach, rough chopped, and firmly packed
1-15 ounce can of black beans, drained and rinsed
3/4 cup corn
3/4 cup canned diced tomatoes with green chiles (or a chunky salsa)
8 ounces goat cheese, crumbled, divided in half
15-18 tortillas
2 -14 ounces cans of your favorite enchilada sauce (I use Hatch medium)
1 8 ounce can of El Pato tomato sauce

Preheat your oven to 350°F. In a large bowl, mix turkey, spinach, tomatoes, beans, and corn. Gently fold in crumbled goat cheese. While the oven is heating, lay out tortillas on the oven rack to heat, in batches of 4-6, for 4 minutes, or until soft. Mix the enchilada sauce with the tomato sauce in a wide bowl, and spoon a small amount of the sauce in the bottom of each pan to coat. Dredge a warm tortilla in the sauce, fill with turkey mixture and roll, placing seam side down in the pan. Repeat until all filling has been used. When your pans are full, pour the remaining sauce on top of the pans (divide carefully) and scatter with remaining goat cheese. Bake, covered with foil for about 30 minutes, remove the foil, and bake for another 15, until the edges crisp and get brown.

From our partners

Shoot, I may just make that for Thanksgiving dinner – the traditional dinner is always a bit too much for one couple.


I get it! I’m going to do this because the next day is when my body is craving the tomato due to alcohol consumption. Thanks Megan!

Sarah C.

This looks amazing! A great alternative to the Thanksgiving wrap/sandwich, which I also love.

Megan B.

Oh yeah, I love the leftover sandwich bonanza, too, but it breaks up the monotony…

shelterrific » Blog Archive » five things we learned last week

[…] 2) Roast Turkey, Chevre and black bean enchiladas make a great after-Thanksgiving meal. They’re a good scaled version alternative to the big meal, too. Alyson says: “Shoot, I may just make that for Thanksgiving dinner – the traditional dinner is always a bit too much for one couple.” See Megan’s recipe here. […]