When counting our blessings, good food is at the top of the list for many people. And while most of us try not to waste food, that can be challenging for a variety of reasons.

With that in mind, this month’s PacificSource in the Kitchen includes tips to help you reduce food waste. PacificSource Well-being Program Manager Sabrina Black also shares a delicious recipe for using up leftover holiday turkey.

About the recipe:

These enchiladas are simple, delicious, and a great way to use up turkey leftover from the Thanksgiving holiday. And they’re a nice hot alternative to turkey sandwiches. They also freeze great if you want to save them for later. You’ll find the recipe and tips below the video.

Leftover Turkey Enchiladas

Ingredients

  • 2 tsp. olive oil
  • 1 green pepper, diced
  • ½ onion, diced
  • 1 tsp. minced garlic
  • 8 6-inch tortillas, corn or flour
  • 2 cups leftover turkey
  • 15 ounces enchilada sauce, divided
  • 2 cups Monterey jack cheese, shredded and divided
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400 degrees. Spray a 9×13 baking pan with nonstick cooking spray.
  2. In a small pan, heat the oil on medium. Add onion and peppers, and sauté until tender. Stir in garlic and cook about one minute more.
  3. Mix in the turkey, salt, and pepper.
  4. Place half cup enchilada sauce in the bottom of the baking pan and spread to an even layer.
  5. Spread 1 tablespoon of sauce on each tortilla. Top each with ¼ cup of the turkey and pepper mixture and 2 tablespoons cheese. Roll up and place in the pan.
  6. Pour remaining enchilada sauce over top and sprinkle with remaining cheese.
  7. Cover with foil and bake 15 minutes. Remove foil and bake uncovered for 5-10 minutes, until the cheese is browned and bubbly.

 6 tips for reducing food waste

  1. Get creative with leftovers. To avoid boredom, try making new meals out of your leftovers. Today’s recipe is a good example!
  2. Practice “first in, first out.” To use up food before it spoils, organize your fridge and pantry so that older items are closer to the front for easy access.
  3. Don’t buy more than you need. Buying in bulk to save money is great, but only if you’ll actually eat what you buy.
  4. Set up a compost bin. Kitchen scraps like fruit and veggie peels, coffee grounds, and eggshells, can be repurposed to fertilize your garden.
  5. Store foods and leftovers properly. Proper storage can prolong the shelf life of foods, giving you more time to eat them before they go bad.
  6. Donate to food banks. If you have food you’re just not going to eat, or you’re going out of town and don’t want food to spoil, consider donating it to your local food bank.

Thanks for reading. We hope you enjoy the recipe and tips!

Please share this recipe with a friend or family member. We’d also love your feedback. If you try this recipe, please use the comments section below to let us know what you thought and share any tips you have.