Leftover Turkey Enchilada Casserole

Two leftover turkey enchiladas on a black plate with a silver fork

Leftover Turkey Enchilada Casserole

Give those turkey leftovers flavorful new life with these Leftover Turkey Enchiladas! If you're tired of turkey sandwiches, this simple recipe is a quick and delicious way to take Christmas dinner or thanksgiving leftovers from boring to crave worthy.

Course Main Course

Cuisine Mexican

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 249kcal

Author Colleen Milne

Ingredients

2 cups shredded cooked turkey or chicken
4 ounce mild green chiles
2 teaspoon chili powder
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
2 cups Monterey jack cheese shredded, divided
8 corn tortillas 10 inch
15 ounce enchilada sauce divided

Instructions

Preheat oven to 400°
Spread half of the enchilada sauce in a 9 x 13 baking dish.
In a medium bowl, combine the shredded turkey, green chiles, chili powder, onion powder, garlic powder, and salt.
In a small dry skillet over medium heat, heat each tortilla for 30 seconds per side.
Divide half the shredded cheese over the tortillas, then divide the turkey mixture over each tortilla.
Roll the tortillas and place them seam side down in the baking dish.
Cover with the remaining sauce, then the remaining cheese.
Bake for twenty to twenty five minutes, until the cheese is golden and bubbly.
Serve topped with sliced black olives, chopped fresh cilantro (or parsley), and a dollop of sour cream.

Notes

Warm the tortillas. To make the tortillas more pliable and easier to roll, warm them first. There are a couple of ways to heat the tortillas. My favorite is to heat a dry skillet over medium high. Heat each tortilla for about 30 seconds per side. Remove, add the filling and roll while the next tortilla heats. You can also put the tortillas on a plate, cover with a damp paper towel, and heat on high for 30 seconds.

Add vegetables. Add chopped bell pepper, corn, kale, or zucchini to the turkey filling for extra nutrition.

Add beans. Black beans are a perfect addition to the turkey filling. You can also spread each tortilla with refried beans before adding the filling. Red beans or pinto beans will also work.

Other protein. This recipe works with cooked shredded chicken, like a rotisserie chicken, or with ground turkey or ground beef instead of leftover turkey. You can also use just beans and cheese for a vegetarian version.

Make it spicier. If you like spicy food, use hot chiles or sliced jalapeno. You can add hot sauce or cayenne pepper to the turkey mixture, or use a hot enchilada sauce.

Storage. Store leftover turkey enchiladas in an airtight container in the fridge for up to three days.

To Freeze. Assemble the turkey enchilada casserole, wrap tightly with aluminum foil and then plastic wrap. Freeze for up to three months. Thaw overnight in the fridge, then bake according to recipe directions.

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