Turkey enchiladas are a family friendly dinner recipe that’s easy to make, and packed with Mexican flavors. Using turkey instead of beef or pork makes it a healthier recipe, too.
These easy, cheesy turkey enchiladas work equally well with chicken, beef or pork. Yay for leftover Thanksgiving turkey though! By day three, no one wants to eat anything close to straight turkey. Bathed in enchilada sauce and lots of cheese, cheesy turkey enchiladas make the perfect turkey leftovers dish, without any trace of “leftover-ness”.
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 18 enchiladas, leaving enough left over to freeze for a later meal. Warm the sauce to soften and soak the tortillas so they won’t crack when they are rolled.
Soak tortillas in warm sauce…
add filling…
roll…
Top with remaining cheese. Cover with foil and bake until hot and bubbly.
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.
I hope you enjoy this cheesy turkey enchiladas recipe!
- 2 cups cooked shredded turkey
- 3 cups shredded cheese cheddar, jack or a combination, divided (about 1 pound)
- 1 cup diced white onion
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 28 ounce can red enchilada sauce mild, medium or spicy
- 18 corn tortillas
- Sliced green onions olives and sour cream for garnish
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Pre-heat oven to 350 degrees F.
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Heat enchilada sauce to a bare simmer. Pour into a shallow pan or dish.
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Mix turkey, 2 cups cheese, onions, salt and pepper together in a large bowl.
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Pour 1/4 cup enchilada sauce in the bottom of each baking dish, just to coat bottom.
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Soak tortillas, 2 or 3 at a time in enchilada sauce to soften.
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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.
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Top with remaining sauce and 2 cups cheese. Cover with aluminum foil and bake for 20-25 minutes or until hot and bubbly.
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Serve with sliced green onions, olives and sour cream.
Be sure to Pin or bookmark this recipe so you have it handy after Thanksgiving!
Christina @ Christina's Cucina says
LOVE this idea for leftover turkey from Thanksgiving! Besides my layered leftover dish, this is probably the only way I’d want to use it, because as you said, you don’t want to know or taste that it’s leftover turkey! (Boy, are we spoiled or what?) haha!
cristina says
Enchiladas ranks way up there for me as a favorite food – now you got me thinking some tasty enchiladas, will wait until we have some leftover turkey after the holiday. Delicious and thanks for the great idea!
Annie @ Annie's Noms says
I love changing up dishes with turkey or chicken sometimes, love these enchiladas, they’re my favourite Mexican dish to make!
Sabrina Modelle says
That looks so good and I’m super hungry now. I made Thanksgiving dinner in October (for the blog, you know) so I am already ready to bring on the leftovers. These look awesome.
Carol Borchardt says
Great way to use turkey leftovers! Spicy and cheesy is perfect! After Thanksgiving and all the trimmings, I really like doing a totally different cuisine with the leftovers.
Brandon @ Kitchen Konfidence says
We’ve been making a smoked turkey for the past several years. I’m sure the leftover meat would be perfect for this recipe. Looks SO good.
Lane & Holly @ With Two Spoons says
These look delicious. I love recipes that use leftovers!
Taylor Kiser says
These look like a great dinner for Taco Tuesday! Love that the recipe makes enough to freeze for later!