These leftover turkey enchiladas are a family friendly dinner recipe that’s easy to make, and packed with Mexican flavors. I use leftover turkey, but any leftovers will do; cooked chicken, beef and leftover pork work just as well.
I never make turkey unless it’s a holiday, so yay for leftover Thanksgiving, Christmas or Easter turkey ! But day three, no one wants to eat anything close to straight turkey. Bathed in enchilada sauce and lots of cheese, these easy cheesy turkey enchiladas make the perfect turkey leftovers dish, without any trace of “leftover-ness”. (This post was originally published on November 28th, 2014 and has been updated. As an Amazon Affiliate, I earn commission on qualifying purchases.)
Ingredient for this enchilada recipe
I used canned enchilada sauce with a medium spice, and a combination of jack and cheddar cheeses, but you can certainly use a milder or hotter sauce depending on your family’s preference. The filling is simple, with just shredded turkey, cheese and a cup of onions.
This easy dinner recipe makes about 16 enchiladas, or about 2 enchiladas per person. leaving enough left over to freeze for a later meal.
How to make turkey enchiladas
Warm the sauce to soften and soak the tortillas so they won’t crack when they are rolled. Assemble all the ingredients and make an assembly line. This makes it easier and less messy.
Soak tortillas in warm sauce..
Fill the turkey enchiladas with a scant 1/3 cup of filling. Roll and layer in a baking dish. Nestle them next to one another.
Top with remaining sauce and cheese. Bake. Top with sour cream, green onions and olives if desired.
What can you serve with Turkey Enchiladas?
One of our favorite side dishes even when I’m not making something Mexican is this Cilantro Rice! It’s requested often and is delicious served warm or chilled.
Cheesy Turkey Enchiladas
- 2 cups cooked shredded turkey
- 3 cups shredded cheese cheddar, jack or a combination, divided (about 1 pound)
- 1 cup white onion diced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 28 ounce can red enchilada sauce mild, medium or spicy
- 16 corn tortillas
- 2 green onions diced
- 1/2 cup sour cream (optional)
- Pre-heat oven to 350 degrees F.
- Heat enchilada sauce to a bare simmer. Pour into a shallow pan or dish.
- Mix turkey, 2 cups cheese, onions, salt and pepper together in a large bowl.
- Pour 1/4 cup enchilada sauce in the bottom of each baking dish, just to coat bottom.
- Soak tortillas, 2 or 3 at a time in enchilada sauce to soften.
- Place a scant 1/3 cup of filling in the middle of each tortilla, roll and place, seam side down in baking dish, nestling enchiladas next to each other.
- Top with remaining sauce and 2 cups cheese. Cover with aluminum foil and bake for 20-25 minutes or until hot and bubbly.
- Serve with sliced green onions, olives and sour cream.