Turkey Enchilada Roll Ups

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Thanksgiving is the day that reminds me most of God’s extravagant love for us. Is there any clearer picture of His great abundance and provision than a Thanksgiving table? Loaded with meats and vegetables, sweets and potatoes, it is more than enough to satisfy all of our hunger. And what’s more–there are leftovers! While some may be going to bed tonight with hunger pains, I am going to sleep with a stash of turkey tucked safely in my refrigerator. I am blessed indeed.

Far too often I don’t appreciate that stack of leftovers in the fridge. I’m a sucker for a cold turkey sandwich, but by day 2 I’m ready for a change and five days later, there I am, throwing all that food in the trash. Not this year, my friends.

Enter Turkey Enchilada Roll Ups. Creamy, spicy, and bite sized, they are the break your gravy clogged arteries have been begging you for. And it just so happens they also make the perfect snack for a certain football game you may be watching later today.

In case you didn’t already know, I’m a huge Ohio State Buckeye fan. In a few hours, they’ll be playing their arch rivals, the Michigan Wolverines. That basically means from 12 PM-4 PM I’ll be on a couch, biting my nails, clenching my fists, and nervously munching on whatever food finds its way onto the coffee table in front of me. Here’s hoping it’s these Turkey Enchilada Roll Ups.

I hope you were able to feast this weekend, not just on food or Black Friday deals, but on the sheer goodness of God all around you. A warm home. Days off work. The presence of friends and family. A steaming mug of hot cocoa. A mildly cool fall day. The luxury of watching a football game on a Saturday afternoon. Oh yeah, and lots and lots of leftovers!

Turkey Enchilada Roll Ups
Yield: 36 bite sized pieces
Recipe adapted from Annie’s Eats

2 cups cooked, shredded turkey breast
1 8 oz pkg. cream cheese, softened
2/3 cup shredded cheese (I used Cheddar but I think Pepper Jack would be great!)
1 clove minced garlic
2 tsp. chili powder
1/2 tsp. cumin
1/4 tsp. cayenne pepper
1/4 cup cilantro, chopped
3 green onions, chopped
1 can tomatoes with green chilies, drained well
Few drops hot sauce (if desired)
6 8 in tortillas

1. In a large bowl combine turkey, cream cheese, and shredded cheese. Add garlic, chili powder, cumin, cayenne, cilantro, onions, and tomatoes. Mix until well combined. Taste mixture. Add salt and/or hot sauce if desired.

2. Lay tortillas out on a cutting board. Place a hefty scoop of the turkey mixture on each tortilla, spreading until within 1/2 in of edges.

3. Roll tortillas up, place the seam side down, and use a sharp knife to slice into 1 inch thick rounds. Refrigerate until ready to serve. Serve cold or at room temperature.


  1. Hi courtney! I made a version of this for the tailgate this weekend. I mixed 8oz cream cheese with salsa and canned chunked chicken to spread on the tortillas w/ shredded mexican blend cheese. They were a hit! I was told to make them for other gatherings. It was good to have a finger food that didnt require cooking or keeping super cold.

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