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Leftover Turkey Enchiladas

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!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 14
Calories 282kcal
Author Lisa


  • 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)
    spice mixture in bowl with all spices mixed together
  • 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)
    mixing turkey filling
  • 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)
    dipping tortilla in 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)
    adding turkey filling to corn tortilla
  • 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)
    enchiladas in baking dish before baking and melting cheese
  • Bake for 20-25 minutes or until cheese is bubbling. Remove from oven and sprinkle with crushed pepper flakes and cilantro.
    enchiladas baked in baking dish



Tips and Tricks
  • 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.


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