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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!

Looking down on a pan of turkey enchiladas with bowls of sour cream, red onion, cilantro, and avocado chunks around the edge.

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

Ingredients needed to make leftover turkey enchiladas.
  • 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

Close-up image of enchiladas covered in red sauce, melted cheese, and chopped cilantro in a baking dish.

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.

Red enchilada sauce coating the bottom of a baking dish.

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.

Corn, black beans, cilantro, grated cheese, chopped turkey, and diced jalapeno in a large mixing bowl.

Stir until well combined.

Creamy turkey filling mixed in a bowl with red enchilada sauce, corn, black beans, cilantro, and diced jalapeno.

Divide the mixture between the 8 tortillas running it evenly down the center.

Creamy turkey enchilada filling down the center of a flour tortilla.

Fold the bottom half of the tortilla over the filling and tuck it under.

Bottom half of a flour tortilla rolled over the turkey enchilada filling.

Continue rolling to form a tube. Continue with the remaining tortillas and filling.

A flour tortilla rolled around turkey enchilada filling.

Place seam side down in the prepared baking dish.

Eight rolled enchiladas in a baking dish.

Cover the enchiladas with the remaining sauce.

Eight rolled enchiladas in a baking dish covered with red sauce.

Top with the remaining cheese.

Eight rolled enchiladas in a baking dish covered with red sauce and shredded 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.

Two turkey enchiladas on a blue plate topped with sour cream, cilantro, avocado chunks, and sliced jalapeno.

Serve with Mexican RiceInstant 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

How do you store leftover 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.

Can enchiladas be made ahead of time?

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

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Enjoy!!

Looking down on a pan of turkey enchiladas with bowls of sour cream, red onion, cilantro, and avocado chunks around the edge.

Leftover Turkey Enchiladas

Leftover Turkey Enchiladas are quick and easy meal with turkey, black beans, corn, flour tortillas and covered in red sauce and melted cheese.
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Course: Main Course
Cuisine: American, Mexican
Keyword: turkey enchiladas with flour tortillas and red sauce
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 servings
Calories: 392kcal
Author: Lisa Johnson

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.
Make-Ahead, Storing and Freezing Tips
  • 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.

Nutrition

Calories: 392kcal | Carbohydrates: 25g | Protein: 27g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 1357mg | Potassium: 215mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1177IU | Vitamin C: 5mg | Calcium: 271mg | Iron: 2mg

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