Leftover Turkey Enchiladas
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Leftover Turkey Enchiladas are a quick and easy way to use up all of that after-Thanksgiving turkey. They are packed with tender turkey, black beans and corn, wrapped in flour tortillas and covered in red enchilada sauce and melted cheese!
Are you one of those people that buys the largest turkey available to make sure you have enough? I am guilty, and it leaves me with a lot of leftover turkey to use up!
After preparing a labor-intensive holiday meal with way too many sides, a quick and easy leftover meal is exactly what my body and brain needs!!
I decided to change things up this year with enchiladas, but Turkey Pot Pie, Chicken Tetrazzini (substitute turkey), Bacon Turkey Bravo Sandwich, and Turkey Apple Panini are also delicious ways to use up turkey.
Ingredients needed to make this recipe
- Red enchilada sauce – this can be homemade or store-bought to keep this meal super easy.
- Leftover turkey that has been chopped or shredded. Leftover chicken also works really well in this recipe.
- Cream cheese is added to give the filling a bit of creaminess without going overboard. Feel free to substitute dairy-free if needed.
- Diced jalapeño adds even more traditional flavor. Substitute habanero or Serrano for more heat. Canned, diced green chiles can also be used, just drain them first.
- Lime juice brightens up the flavors and adds an underlying tang.
- Chopped cilantro is a adds an additional punch of flavor. Fresh oregano can be substituted if you hate cilantro.
- Canned black beans and corn add flavor and texture, and add a bit of Southwest flair.
- Grated cheddar and Monterrey Jack cheese pull this meal together and add even more flavor. Substitute Pepper Jack for even more heat, or vegan cheese for dairy-free.
- Large, burrito-sized flour tortillas add a nice, soft texture without needing to fry them first like corn tortillas.
- Garnish with sour cream, chopped avocado, sliced jalapeño, additional cilantro, and diced red onions.
Be sure to check out the detailed printable recipe card below
How to make Leftover Turkey Enchiladas
Preheat oven to 350°F. Pour 1-cup of enchilada sauce into a 9 x 13 baking dish and tilt the pan to evenly coat the bottom. Set aside.
Add turkey, 1-cup of enchilada sauce, softened cream cheese, diced jalapeño, lime juice, black beans, corn, half of the grated cheeses, and the chopped cilantro.
Stir until well combined.
Divide the mixture between the 8 tortillas running it evenly down the center.
Fold the bottom half of the tortilla over the filling and tuck it under.
Continue rolling to form a tube. Continue with the remaining tortillas and filling.
Place seam side down in the prepared baking dish.
Cover the enchiladas with the remaining sauce.
Top with the remaining cheese.
Bake in preheated oven for 30 minutes, or until the cheese is melted and the sauce is bubbling.
Remove from oven, sprinkle with chopped cilantro and serve with additional toppings on the side.
Serve with Mexican Rice, Instant Pot Spanish Rice, Refried Black Beans, and a Classic Margarita for a full, authentic meal.
Recipe Tips
- Mix the two cheeses together for more even distribution.
- Adapt as needed! I could only find extra-large tortillas and made it work. Substitute 10 to 12 taco or fajita sized tortillas if needed.
- To use corn tortillas, follow the steps in this Chicken Enchiladas recipe.
Storing and Freezing Enchiladas
Allow enchiladas to cool completely, wrap with plastic wrap, and store in the refrigerator for 4 to 5 days or in the freezer for up to 3 months.
Yes, prepare the enchiladas as directed without baking. Wrap in plastic wrap and store in the refrigerator for up to 3 days.
To freeze: prepare enchiladas in a metal or ceramic pan, wrap with plastic wrap then foil and store in the freezer for up to 3 months. Defrost overnight in the refrigerator and bake as directed.
To serve: bake refrigerated enchiladas as directed adding more cooking time because they are cold.
Related recipe: You must try these Creamy Seafood Enchiladas!
Tools used to create this recipe
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
- Cutting Board & Chefs Knife
- Measuring Cups
- Large Mixing Bowl
- Box Grater – for the cheese
- Wooden Spoon
- 9 x 13 x 2 Baking Dish
- Baking Sheet
- I like La Victoria Enchilada Sauce because it doesn’t have a lot of crazy, unnecessary ingredients added. It is available in most grocery stores in the International aisle.
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Enjoy!!
Leftover Turkey Enchiladas
Equipment
- 9 x 13 Baking Dish
Ingredients
- 28 ounce can red enchilada sauce or homemade enchilada sauce
- 4 ounces cream cheese softened
- 3 cups chopped, cooked turkey meat
- 2 tablespoons lime juice
- 1 jalapeno diced – substitute pepper of your choice
- .25 cup chopped, fresh cilantro plus more to garnish – one bunch
- 1 cup grated cheddar cheese
- 1 cup grated Monterrey Jack cheese
- 8 large flour tortillas burrito size
Garnish Options
- chopped red onion
- chopped avocado or guacamole
- sour cream or Greek yogurt
- chopped tomatoes
- jalapeno slices
Instructions
- Preheat oven to 350°F. Pour 1-cup of enchilada sauce into a 9 x 13 baking dish and tilt the pan to evenly coat the bottom. Set aside.
- Add turkey, 1-cup of enchilada sauce, softened cream cheese, diced jalapeño, lime juice, black beans, corn, half of the grated cheeses, and the chopped cilantro. Stir until well combined.
- Divide the mixture between the 8 tortillas running it evenly down the center. Fold the bottom half of the tortilla over the filling and tuck it under. Continue rolling to form a tube. Continue with the remaining tortillas and filling.
- Place seam side down in the prepared baking dish. Cover the enchiladas with the remaining sauce. Top with the remaining cheese.
- Bake in preheated oven for 30 minutes, or until the cheese is melted and the sauce is bubbling.
- Remove from oven, sprinkle with chopped cilantro and serve with additional toppings on the side.
Notes
- Mix the two cheeses together for more even distribution.
- Place dish on a baking sheet to catch any drips or spatters.
- Adapt as needed! I could only find extra-large tortillas and made it work. Substitute 10 to 12 taco or fajita sized tortillas if needed.
- To use corn tortillas, follow the steps in this Chicken Enchiladas recipe.
- Allow enchiladas to cool completely, wrap with plastic wrap, and store in the refrigerator for 4 to 5 days or in the freezer for up to 3 months.
- Prepare the enchiladas as directed without baking. Wrap in plastic wrap and store in the refrigerator for up to 3 days.
- To freeze: prepare enchiladas in a metal or ceramic pan, wrap with plastic wrap then foil and store in the freezer for up to 3 months. Defrost overnight in the refrigerator and bake as directed.
To serve: bake refrigerated enchiladas as directed adding more cooking time because they are cold.
