Leftover Turkey Enchiladas- use up your leftover turkey to make these easy and flavorful cheesy enchiladas. These tasty enchiladas come together fast and make a delicious dinner!
These enchiladas are super flavorful, use up those last bits of turkey you have left, and will make you want seconds or thirds!
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Enchiladas are a staple where I live. Stacked Enchiladas vs Rolled Enchiladas is a real debate here.
Anyways, to say I’ve tasted my fair share of enchiladas is an understatement, but I definitely know what I love (and don’t love!) when it comes to them.
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This recipe takes all my favorite things and uses up all that leftover turkey you have after the holidays. I knew wit was a hit when my husband wanted to eat this for dinner multiple nights in a row.
This recipe is really just a spin off of my chicken enchilada recipe and tastes just as good!
What ingredients do you need?
- Shredded Turkey
- Sour Cream
- Green Chiles- canned, fresh, or frozen- this is optional I highly recommend adding them!
- Mozzarella Cheese
- Jack Cheese- or you can use pepper jack too!
- Corn Tortillas
- Green Enchilada Sauce- yep, I used canned, it’s tasty, cheap, and I don’t have to make it myself.
- Homemade or Store-Bought Taco Seasoning- Don’t worry homemade taco seasoning is super easy to make- I will explain in the recipe below!
How to make leftover turkey enchiladas?
- Mix up your taco seasoning. All you need a little chile powder, paprika, cumin, onion powder, oregano, salt and pepper.
- In a large bowl combine your turkey, sour cream, green chile, taco seasoning, and part of your mozzarella and jack cheese.
- Warm your green enchilada sauce in the microwave.
- 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.
- Once all the tortillas are rolled, pour remaining enchilada sauce over the top, add remaining cheese, and the bake!
Green Chile Turkey Enchiladas
So here you can find green chile year-round, usually in the freezer section at our grocery stores.
That being said most places sell canned green chile and that works just fine for this recipe! You can also buy jarred green chile that tastes as good as fresh!
Best Tips for the BEST Enchiladas
- 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!
- Garnish: Sprinkle the baked enchiladas with some red pepper flakes and cilantro for an appetizing look.
- 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 heating through, or reheat in the oven at the same baking temperature as cooking, but for less time.
- Freezing: 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.
Frequent Questions Answered
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.
Can I make turkey enchiladas with ground turkey?
Sure, just make sure to fully cook the turkey before using it in this recipe.
Are you supposed to cover enchiladas?
Nope. This recipe you bake them uncovered until the cheese melts.
What to serve with turkey enchiladas?
Enchiladas are great with served with chips and salsa, guacamole, rice, beans, or simple salad. The enchiladas are really the star of the show so don’t worry too much about the sides!
Can you freeze enchiladas?
Yes! Simply prepare the enchiladas in a freezer and baking safe dish, up to the point of adding the cheese on top. Then wrap tightly in seran wrap and freeze for up to 3 months.
Allow enchiladas to thaw overnight before baking according to the instructions.
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Watch how to make this recipe!
Leftover Turkey Enchiladas
- 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
- 1 can Green Enchilada Sauce 28 oz
- Cilantro – garnish
- Red Pepper flakes – garnish
- 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 shredded turkey, 1 cup sour cream, 1 cup green chile)
- Place enchilada sauce in a microwave safe bowl and microwave for 1 minute. You just want it to be warm. (28 oz can of 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 remaining cheese. (1 cup mozzarella cheese, 1 cup jack cheese)
- Bake for 20-25 minutes or until cheese is bubbling. Remove from oven and sprinkle with crushed pepper flakes and cilantro.
- If you have a favorite taco seasoning mixture that is premade you can use 2 tbs 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.