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If your family is anything like mine, there are lots of turkey leftovers from Thanksgiving. It isn’t like we didn’t eat a lot of it, as there is plenty of photographic evidence of over-stuffed tummies to prove otherwise. But I make a very large bird to ensure that we have plenty after our feast. This is a strategic move. If I didn’t make more turkey than necessary, how could we have turkey taquitos the day after Thanksgiving? That would be a travesty!
Turkey taquitos are probably tied for family favorite dinner with Yo Momma Romma Chicken and my easy Sausage, Potatoes, and Onion dinner. We have very diverse taste buds in my family. But while these dinners seem to have nothing in common, they actually share two important qualities- simple and quick.
Another plus for this dinner is that I usually use the dark meat that no one particularly wants on Thanksgiving. I shred it up and no one even notices. Waste not, want not, amirite?
Here is your quick, cheap, and simple solution to using those Thanskgiving turkey leftovers!
Shredded turkey (dark or light meat)
Shredded cheese (I use mozzarella for mine because I love that mixture with turkey. However, I use Colby jack for everyone else.)
Desired toppings: lettuce, onions, sour cream, salsa, guacamole
- Reheat some of your turkey in an oven safe dish with a little of the broth to keep it from drying out, and add some extra flavor).
- After heated through, pull turkey out and shred.
- Coat the bottom of a nonstick pan with vegetable oil.
(I use a pan similar to this one. It can be very frus-
trating if you use the wrong pan! Trust me!)
- Heat pan at medium heat while you shred the cheese.
- Check to make sure your corn tortillas are not stiff. If they are place about 5-7 tortillas in between a couple of paper towels, sprinkle some water on them, and microwave for about 10 seconds. You want the tortillas to be pliable but not tearing apart.
- Lay the tortillas flat and place some turkey towards one end.
- Sprinkle some cheese on top of the turkey. You may fill the tortilla as full as you would like, but remember you are going to be rolling them before you fry them.
- Start at the end with the stuffing and roll the tortillas.
- Place the tortillas in the hot grease very carefully, seam-side down. You should try to hold it for a moment to make sure the taquito does not unroll. You can use a spoon if you are nervous. (Tip- if they come unrolled you can just turn it into a taco. I had a few tacos last night.)
- Only place three or four in the pan at a time to ensure even cooking.
- Use two forks to flip the turkey taquitos after you notice the side in the oil is starting to get golden, about 3-4 minutes on medium heat.
- After all sides are golden, remove from pan and sprinkle with salt.
- Serve with whichever sides you would like.
If you do not have a lot of turkey left, sprinkle some corn, blackbeans, chopped onion and red pepper into the cheese and turkey mixture for some delicious southwestern style turkey taquitos!
Make a big batch and reheat for lunch or dinner the next day. You can nuke them in the microwave or heat them in the oven. My family has even been known to eat them cold for breakfast!
Let me know how they turn out!