These enchiladas are made with leftover or ground turkey for a new favorite.
Shredded turkey and cheese are wrapped in tortillas, smothered in sauce and topped with cheese. They’re baked until bubbly for a delicious meal.
Leftover Turkey Enchiladas are a Favorite Because…
- These enchiladas are a hearty and comforting meal.
- It has the perfect balance of savory, creamy, and zesty flavors.
- It’s a great way to transform leftovers into a new meal.
- These are so easy to assemble.
- The soft tortillas and the cheesy melted topping are so cozy!
Ingredients For Turkey Enchiladas
- Turkey: Use finely chopped or shredded turkey (or shredded chicken). Ground turkey or beef can also be used instead of shredded turkey.
- Vegetables: Onion, bell pepper, and garlic add flavor and stretch the filling a little further.
- Sauce: Enchilada sauce can be canned or homemade; use whatever version you love. It’s easy to make homemade enchilada sauce.
- Tortillas: Corn tortillas are traditional for enchiladas. This recipe can be made with either corn or flour tortillas.
Variations
- Add canned or cooked black beans for a more filling enchilada.
- Add vegetables like corn, mushrooms, or zucchini.
- Top with shredded lettuce, pico de Gallo, olives, and guacamole. A dollop of sour cream is also delicious.
How To Make Turkey Enchiladas
- Saute peppers & onions until soft (recipe below).
- Fill tortillas with turkey, peppers, and some cheese. Roll and place in a baking dish.
- Cover with enchilada sauce and cheese. Bake until golden & melty.
Holly’s Tips
- Heat corn tortillas to keep them from cracking, I heat directly over a gas stove.
- Spread the sauce over the inside of the tortilla before rolling.
- Place the tortillas seam-side down as you roll them.
- Bake just until heated through so the tortillas don’t become soggy.
Prep Tips and Leftovers
- This casserole can be assembled and frozen before cooking for up to 3 months. Cover it in plastic wrap and then use aluminum foil to seal it tightly.
- To bake, thaw in the refrigerator overnight. Preheat the oven to 350°F and cook for 23 minutes or until heated through.
- Store leftovers in an airtight container for up to 5 days.
More Turkey Leftover Recipes
Did you enjoy these Leftover Turkey Enchiladas? Leave a rating and a comment below.
Leftover Turkey Enchiladas
Leftover turkey enchiladas are the perfect way to use up all that leftover turkey from the holidays!
Equipment
Ingredients
- 2 teaspoons olive oil
- 1 green bell pepper diced
- ½ onion diced
- 2 cloves garlic
- 8 tortillas 6" each, corn or flour
- 2 cups cooked shredded turkey or chicken
- 15 ounces enchilada sauce divided
- 2 cups Monterey jack cheese shredded, divided
Instructions
- Preheat oven to 400°F. Lightly grease a 9×13 pan.
- Heat oil in a small skillet. Cook the onion and peppers over medium heat until tender. Stir in garlic and cook 1 minute more. Toss with the turkey and season with salt & pepper to taste.
- Place ½ cup enchilada sauce in the bottom of the prepared pan.
- Spread 1 tablespoon of enchilada sauce on each tortilla. Top each with ¼ cup of the turkey mixture, 2 tablespoons cheese, and the pepper mixture. Roll up and place in the pan, seam side down.
- Pour remaining enchilada sauce over top and sprinkle with remaining cheese.
- Cover with foil and bake 15 minutes. Remove foil and bake uncovered for 5-10 minutes or until the cheese is browned and bubbly.
Notes
- Spread the sauce over the inside of the tortilla before rolling or dip the tortilla in the sauce before filling.
- Place the tortillas seam side down as you roll them.
- Bake just until heated through so the tortillas don’t become soggy.
- To Make Ahead: Assemble this casserole and refrigerate for up to 2 days before baking.
- Freezing (Uncooked): Assemble and freeze up to 3 months before or after baking. Ensure it’s covered in a layer of plastic wrap and then aluminum foil.
- Thaw in the refrigerator overnight. Preheat the oven to 350°F and cook for 30 minutes or until heated through.
Nutrition Information
Calories: 563 | Carbohydrates: 40g | Protein: 40g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 1402mg | Potassium: 377mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1045IU | Vitamin C: 26mg | Calcium: 501mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Casserole, Dinner, Main Course, Turkey
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We look forward to making a double batch of this every year after Thanksgiving! The enchiladas are so tasty and warming (and cheesy)!
Spectacular way to use leftovers that isn’t just plain ol turkey.
I make the enchilada sauce linked in the recipe as well – toasting all the spices before adding (the sauce recipe yields a lot so I typically half-ish that recipe, but there’s nothing wrong with leftover sauce!)
Thank you so much for this recipe, we will continue to use it for many years to come.
Tried these tonight and they were delicious! So simple to make, too! Perfect way to use leftover Turkey!
Made these with leftover turkey last night and they were a hit! So easy and delicious. I added a jalapeno for some heat and used green enchilada sauce (my husband’s preference). This recipe is a keeper!
Thanks for sharing , Teri! I am glad everyone loved them.
Made this last night. Love it! I used green enchilada sauce and added corn and nopales, (chopped cactus) instead of the bell peppers. YUM!!! Will definitely be making this again. Thanks so much!
I am so glad you enjoyed this recipe Andrea!
I love your recipes
amazing
easy and delicious
thank you!!
I am so glad you are enjoying the recipes Jenn!
I make these often. No problem with leftovers here.
They’re a favorite way to enjoy leftovers for us too!
It was perfect & such a hit with my family, straightforward & not complicated. I was short a little on the green pepper but added 1/2 a jalapeno, could have added the whole thing! And I used Hatch Enchilada Sauce (yum). It’s a saver!
I am so happy to hear this was a hit with your whole family Sandra!
This one is a keeper! My family loved it! I ended up adding a little extra spice to the enchilada sauce recipe that it references though.
So glad you enjoyed this recipe, Diane!
Hi, Holly! This was amazing to make. We had tons of leftover turkey and unopened cheese from Thanksgiving so it just seemed right to make this recipe. I made use of the canned sauce in my pantry and the extra Colby and Monterey Jack that I had. Thanks for sharing this!
Sounds like it was the perfect fit, so glad you loved it Dakota!
hiii holly
pls pls/ty attach your beautiful and delish recipes to youtube! im a “show me how” enthusiast! lol
Hi Lori, you can check out all of our recipes with videos here! Hope that helps!