This Leftover Turkey Enchiladas recipe is the best way to turn holiday leftovers into a fresh, flavor-packed meal everyone will love. Loaded with tender turkey, gooey cheese, and tangy green enchilada sauce, these baked enchiladas are the ultimate comfort food makeover for your leftover turkey!
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Why This Recipe Works
- Flavor Boost: The green enchilada sauce and taco seasoning transform plain turkey into something bold and savory.
- Cheesy Comfort: A combo of mozzarella and jack cheese melts beautifully to bind everything together.
- Quick Turnaround: You can assemble and bake this in about 30 minutes-perfect for when you don't want to spend hours in the kitchen.
- Leftover Savior: It gives new life to turkey scraps (dark meat, white meat, whatever's left) so nothing goes to waste.
This recipe takes all my favorite things and uses up all that leftover herb butter turkey, or smoked turkey breast, you have after the holidays.
This recipe is really just a spin-off of my sour cream chicken enchilada recipe and tastes just as good!
What This Recipe Needs
- Shredded Turkey Breast: Provides the hearty protein base and smoky flavor that makes this more than just "leftovers."
- Sour Cream: Adds creaminess and tang, balancing the heat of the sauce.
- Green Chiles: Bring mild heat to cut through richness. You can use canned, freshly roasted, or frozen!
- Mozzarella & Jack Cheese: These melt well and create that classic gooey, stretchy texture.
- Corn Tortillas: Hold the filling and soak up the sauce while still offering structure.
- Green Enchilada Sauce: The flavor driver of the dish - it ties all the components together.
- Taco Seasoning: Homemade or store-bought, taco seasoning lifts the turkey with spices like chili powder, cumin, onion, and oregano.
Substitutions
- Turkey: Use shredded cooked chicken (maybe from a Thanksgiving Chicken) or leftover rotisserie chicken, or cooked ground turkey.
- Tortillas: Swap in flour tortillas (especially small ones) if you prefer a softer wrap.
- Dairy: Use Greek yogurt in place of sour cream.
- Enchilada Sauce: Use a red enchilada sauce or roasted tomatillo salsa for a different flavor profile.
How to Make Leftover Turkey Enchiladas?
- Step 1: Mix up your taco seasoning. All you need is a little chile powder, paprika, cumin, onion powder, oregano, salt, and pepper.
- Step 2: In a large bowl, combine your turkey, sour cream, green chile, taco seasoning, and part of your mozzarella and jack cheese.
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- Step 3: Warm your green enchilada sauce in the microwave, then dip a corn tortilla in the warm sauce, add the turkey mixture to the center, then roll up and place in a 9x13 baking dish.
- Step 4: Once all the tortillas are rolled, pour the remaining enchilada sauce over the top, add the remaining cheese, and bake!
- Step 5: Enchiladas are done when heated through and the cheese is melted and slightly browned.
Variations
- Spicy Enchiladas: Stir chopped jalapeños or hot green chiles into the filling.
- Vegetable Boost: Add black beans, corn, or sautéed onions and bell peppers.
- Stacked Enchilada Casserole: Instead of rolling tortillas, layer them in a casserole dish with filling and sauce.
- Breakfast Version: Top with a fried egg or serve with avocado and fresh pico de gallo in the morning.
If you love the green chile in these enchiladas, check out my green chile cheeseburgers and green chile stew!
Expert Tips
- Warm Tortillas: Briefly heat corn tortillas (in a skillet or microwave with a damp towel) so they roll without cracking. However, if your corn tortillas crack a little when rolling up, it will be okay. No one will notice after they have baked and are covered in cheese!
- Don't Overfill: Leave room for sauce and cheese - overstuffed enchiladas can burst or be soggy.
- Sauce First: Spoon a thin layer of enchilada sauce in the baking dish before placing rolled tortillas to prevent sticking.
- Garnish: Sprinkle the baked enchiladas with some red pepper flakes and cilantro for an appetizing look.
- Let Rest: After baking, let the dish sit 5 minutes so sauce thickens and slices hold together.
- Storage: Store any leftover enchiladas in the refrigerator for up to 5 days. How long they will last really depends on how long ago you cooked the turkey- leftovers should be eaten within a week.
- Reheating: To reheat, you can either microwave, checking every 30 seconds until heated through, or reheat in the oven at the same baking temperature as cooking, but for less time.
Frequently Asked Questions
Can You Use Flour Tortillas Instead of Corn For Enchiladas?
Yes. However, I find the enchiladas get really mushy if you do. I do recommend using small flour tortillas if you are going to use them.
What to Serve With Turkey Enchiladas?
Serve with Mexican rice, beans, guacamole, or a crisp salad to round out the meal.
Can I Freeze Turkey Enchiladas?
Yes, you can freeze either baked or unbaked enchiladas for up to 3 months. Thaw overnight in the fridge before reheating.
Can I Use Red Enchilada Sauce Instead?
Absolutely, switching to red sauce gives a richer, more robust flavor twist.
How Spicy Are These Turkey Enchiladas?
They're mild by default, but you can increase heat by adding jalapeños or using a spicier sauce.
More Related Recipes
Make sure to check out all my Thanksgiving recipes and Christmas Recipes, and like this delicious sour cream mashed potatoes, Thanksgiving dressing, turkey cheese ball, filet medallions, smoked ribeye, or herb-crusted lamb!
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Video
Leftover Turkey Enchiladas
Transform your leftovers with Leftover Turkey Enchiladas - cheesy, flavorful, and ready in about 30 minutes.
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Servings: 14
Ingredients
- 1 teaspoon chile powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon salt
- ¼ teaspoon pepper
- 3 cups cooked turkey shredded
- 1 cup sour cream
- 1 cup diced green chiles drained (typically one 7oz can, or half a 16 oz jar)
- 2 ½ cups shredded mozzarella cheese divided
- 2 ½ cups shredded jack cheese divided
- 12 corn tortillas
- 28 oz Green Enchilada Sauce can
- Cilantro garnish
- Red Pepper flakes garnish
Instructions
- Preheat oven to 375°.
- In a small bowl, combine chile powder, paprika, cumin, onion powder, oregano, salt, and pepper.*1 teaspoon chile powder, 1 teaspoon paprika, 1 teaspoon cumin, 1 teaspoon onion powder, 1 teaspoon oregano, 1 teaspoon salt, ¼ teaspoon pepper
- In a large bowl, combine shredded turkey, sour cream, drained green chile, 1 ½ cups mozzarella cheese, 1 ½ cups jack cheese, and taco seasoning.3 cups cooked turkey, 1 cup sour cream, 1 cup diced green chiles, 2 ½ cups shredded mozzarella cheese, 2 ½ cups shredded jack cheese
- Place enchilada sauce in a microwave-safe bowl and microwave for 1 minute. You want it to be slightly warm.28 oz Green Enchilada Sauce
- Dip a corn tortilla in the warmed enchilada sauce, then place a heaping spoonful of the turkey mixture into the center of the tortilla and roll up. Place in a 9x13 baking dish and repeat with the remaining tortillas.12 corn tortillas
- Once all the tortillas are used, pour the remaining enchilada sauce over the rolled enchiladas, and sprinkle with the 1 cup of mozzarella and 1 cup of jack cheese.
- Bake for 20-25 minutes or until cheese is bubbling. Remove from oven and sprinkle with crushed pepper flakes and cilantro.Cilantro, Red Pepper flakes
Notes
Tips and Tricks
- If you have a favorite taco seasoning mixture that is premade, you can use 2 tablespoon of that instead.
- If some of the corn tortillas crack or split while rolling, it will be okay. No one will notice after they are covered in melted cheese, I promise.
- Leftovers: Refrigerate any leftovers in an airtight container for up to 5 days.
- Reheat: To reheat, you can either microwave, checking every 30 seconds until heating through, or reheat in the oven at the same baking temperature as cooking, but for less time.
- Freeze: You can make these and freeze them for up to 3 months. I recommend preparing them up to the point right before you bake them. Prepare in an oven-safe, freezer-safe dish. Thaw overnight and then bake according to the directions.
Nutrition
Calories: 282kcal | Carbohydrates: 18g | Protein: 17g | Fat: 16g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 999mg | Potassium: 179mg | Fiber: 3g | Sugar: 5g | Vitamin A: 918IU | Vitamin C: 6mg | Calcium: 303mg | Iron: 2mg
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