This recipe gives your holiday leftovers a welcome new purpose. Leftover turkey enchiladas are a warm, cheesy, and satisfying dish that transforms yesterday’s meal into a completely different dinner.
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It all comes together quickly for a weeknight meal. The filling is made in one pan, then you just roll, top, and bake. In about 35 minutes, you can have a flavorful and comforting casserole on the table.
Why You'll Love This Recipe
- It makes the most of leftovers
- This is a smart and tasty way to repurpose cooked turkey so nothing goes to waste
- The assembly is straightforward
- The filling is cooked in one skillet while the oven preheats, so the process is efficient
- The recipe is very adaptable
- You can easily swap the turkey for leftover shredded chicken or use a different kind of melting cheese
Essential Ingredients
- Turkey: Leftover cooked and shredded chicken works just as well in this recipe.
- Tortillas: Soft flour tortillas are easy to roll. You can use corn tortillas, but it is best to warm them first to prevent cracking.
- Enchilada Sauce: Use your favorite brand of canned red sauce. Choose mild or medium depending on your heat preference.
- Cheese: Monterey Jack melts very well. A Colby-Jack or Mexican cheese blend are also good choices for this dish.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Make the Filling: Start by cooking the chopped onions and peppers in a skillet until they are soft. Stir in the garlic, then add the cooked, shredded turkey. Season the mixture and set it aside.
Assemble the Enchiladas: Pour a thin layer of enchilada sauce in your baking dish. Spread a little more sauce on each tortilla, then top with the turkey filling and a sprinkle of cheese. Roll each one up and place it seam-down in the dish.
Bake Until Bubbly: Pour the rest of the enchilada sauce over the rolled tortillas and cover with the remaining cheese. Bake covered first, then uncovered, until the sauce is hot and the cheese is melted and golden.
You Must Know
- Food Safety: For any dish using precooked poultry, it’s important to reheat it to a safe internal temperature of 165°F (74°C)
- Use a food thermometer to check
- Tortilla Tip: If your tortillas are stiff, warm them briefly in the microwave for 15-20 seconds to make them more pliable and easier to roll without cracking
- Cheese Choice: Shredding your own cheese from a block will result in a smoother melt compared to pre-shredded varieties
- Sauce Options: Feel free to use mild, medium, or hot enchilada sauce based on how much spice you enjoy
Serving Ideas
Serve these enchiladas hot from the oven. They are great with a dollop of sour cream, some chopped fresh cilantro, or sliced avocado on top.
Storing & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish also freezes well for up to 3 months. To reheat, bake in a 350°F (175°C) oven until warmed through, ensuring the internal temperature reaches 165°F (74°C).
FAQ
Can I make these enchiladas with leftover chicken instead of turkey?
Yes, this recipe works equally well with cooked, shredded chicken. The process and quantities remain the same.
My corn tortillas always crack when I roll them. How can I prevent that?
To make corn tortillas pliable, warm them before rolling. You can wrap a stack in a damp paper towel and microwave them for about 30 seconds, or heat them one by one in a dry skillet for a few seconds per side.
Can I prepare these enchiladas ahead of time?
Yes. You can assemble the enchiladas, cover the dish, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time.
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📖 Recipe Card
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Leftover Turkey Enchiladas
- Total Time: 35 minutes
- Yield: 8 enchiladas 1x
Description
Shredded leftover turkey and cheese are rolled in tortillas, covered in red sauce, and baked until bubbly.
Ingredients
- 1 tablespoon olive oil (15 ml)
- 1 medium green bell pepper, chopped
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups (about 300g) cooked shredded turkey
- 1 (15-ounce) can red enchilada sauce (about 425g), divided
- 2 cups (about 225g) shredded Monterey Jack cheese, divided
- 8 (6-inch) flour tortillas
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
- Heat the olive oil in a skillet over medium heat. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for one minute more until fragrant.
- Remove the skillet from the heat. Add the shredded turkey to the skillet with the vegetables and toss to combine. Season with a little salt and pepper.
- Pour about 1/2 cup of the enchilada sauce into the bottom of the prepared baking dish and spread it to coat.
- Lay the tortillas on a flat surface. Spread about 1 tablespoon of enchilada sauce over each one. Divide the turkey mixture evenly among the tortillas (about 1/4 cup each), then sprinkle each with about 2 tablespoons of cheese.
- Roll up each tortilla tightly and place it in the baking dish with the seam facing down.
- Pour the remaining enchilada sauce evenly over the top of the rolled tortillas. Sprinkle the rest of the cheese over the sauce.
- Cover the dish with foil and bake for 15 minutes.
- Remove the foil and bake for another 5 to 10 minutes, or until the sauce is bubbling and the cheese is fully melted and lightly browned. Since the turkey is already cooked, you are just heating it through. Ensure the enchiladas reach an internal temperature of 165°F (74°C) before serving.
Notes
- Food Safety: For any dish using precooked poultry, it’s important to reheat it to a safe internal temperature of 165°F (74°C). Use a food thermometer to check.
- Tortilla Tip: If your tortillas are stiff, warm them briefly in the microwave for 15-20 seconds to make them more pliable and easier to roll without cracking.
- Cheese Choice: Shredding your own cheese from a block will result in a smoother melt compared to pre-shredded varieties.
- Sauce Options: Feel free to use mild, medium, or hot enchilada sauce based on how much spice you enjoy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
