[ad_1]
Have a lot of leftover turkey from the big holiday meal? This easy Turkey Enchilada recipe is a great way to use it all up!
This turkey casserole is so simple to make, which is a great change of pace after all that work making the big meal. Shredded turkey, enchilada sauce, and cheese are wrapped in soft tortillas, then topped with more cheese and baked in the oven to golden perfection!
A Favorite Leftover Turkey Recipe
- While turkey sandwiches are great for leftovers we like to think outside the box (find our favorite leftover turkey recipes here). Turkey can be used in almost any recipe that uses cooked chicken.
- Toss that white bread aside (or save it for more stuffing) and dress up that turkey with some spicy enchilada sauce and warm melted cheese or if you prefer a creamy version make Creamy Chicken Enchiladas with turkey!
- This turkey enchilada casserole freezes well for another night.
Ingredients and Variations
TURKEY Make sure the turkey has been shredded or chopped finely before placing it in the tortilla wrap. The turkey can also be replaced with shredded chicken. Ground turkey or beef can also be used instead of shredded turkey.
SAUCE Enchilada sauce can be canned or homemade, use whatever version you love. It’s actually really easy to make homemade enchilada sauce!
Enchilada sauce is sold in cans that range in size from 10oz to 28 oz. This recipe uses one 15 oz can of sauce or about 2 cups of sauce. You can use a little bit more or less if you’d like.
TORTILLAS Corn tortillas are traditional for enchiladas. This recipe can be made with either corn or flour tortillas.
VARIATIONS Add some canned or cooked black beans for a more filling enchilada. Corn, mushrooms, or any leftover veggies from the fridge can all be added!
Toppings for Turkey Enchiladas
Enchiladas are absolute heaven on their own, but taste even better with toppings!
- VEGGIES Shredded lettuce, diced tomatoes, olives, avocado, & corn will all taste great.
- DAIRY Sour cream, shredded cheddar, or even cojita would be delicious.
- FLAVOR Top enchiladas with salsa, Pico de Gallo, or guacamole. And don’t forget the cilantro!
How To Make Turkey Enchiladas
Move over sandwiches, these enchiladas are on the menu for dinner tonight!
- Saute peppers & onions until soft (as per the recipe below).
- Fill tortillas with turkey, peppers and a little bit of cheese. Roll and place in a baking dish.
- Cover with enchilada sauce and cheese. Bake until golden & melty.
What To Serve With Turkey Enchiladas
Served with some tortilla chips and some cilantro rice or tomato rice! A crisp side salad or some roasted veggies will complete the meal!
Recipe Tips and Time Savers
- Spread the sauce over the inside of the tortilla before rolling or dip the tortilla in the sauce before filling.
- Place the tortillas seam side down as you roll them.
- Bake just until heated through so the tortillas don’t become soggy.
- To make this recipe even faster, layer the ingredients in a casserole dish (similar to our chicken enchilada casserole).
To Make Ahead: Assemble this casserole in advance. It will keep uncooked in the refrigerator for 2 days.
Freezing (Uncooked): This casserole can be assembled and frozen uncooked. It will keep in the freezer for up to 3 months. Make sure it’s covered in a layer of plastic wrap and then aluminum foil.
Freezing (Cooked): Cook and then let cool before freezing. Cover with plastic wrap, then aluminum foil, and freeze. It will keep for up 3 months.
To Thaw: Leave in the refrigerator overnight. Preheat the oven to 350°F and cook for 20 minutes or until heated through (this time may need to be shortened if they have already been cooked). A good tip is to keep it covered with aluminum foil while heating and then remove for the last few minutes of cooking.
Leftovers: Any cooked leftovers will keep in the refrigerator for 3-5 days.
More Turkey Leftovers
Did your family love these Leftover Turkey Enchiladas? Be sure to leave a rating and a comment below!
Leftover Turkey Enchiladas
These cheesy & flavorful enchiladas are the perfect way to use up all that leftover turkey from the holidays!
Follow Spend with Pennies on Pinterest
-
Preheat oven to 400°F. Lightly grease a 9×13 pan.
-
Heat oill in a small pan. Cook onion and peppers over medium heat until tender. Stir in garlic and cook 1 minute more. Toss with the turkey and season with salt & pepper to taste.
-
Place ½ cup enchilada sauce in the bottom of the prepared pan.
-
Spread 1 tablespoon on each tortilla. Top each with ¼ cup of the turkey mixture, 2 tablespoons cheese, and the pepper mixture. Roll up and place in the pan.
-
Pour remaining enchilada sauce over top and sprinkle with remaining cheese.
-
Cover with foil and bake 15 minutes. Remove foil and bake uncovered for 5-10 minutes or until the cheese is browned and bubbly.
- Spread the sauce over the inside of the tortilla before rolling or dip the tortilla in the sauce before filling.
- Place the tortillas seam side down as you roll them.
- Bake just until heated through so the tortillas don’t become soggy.
- To Make Ahead: Assemble this casserole and refrigerate for up to 2 days before baking.
- Freezing (Uncooked): Assemble and freeze up to 3 months before or after baking. Ensure it’s covered in a layer of plastic wrap and then aluminum foil.
- Thaw in the refrigerator overnight. Preheat the oven to 350°F and cook for 20 minutes or until heated through (this time may need to be shortened if they have already been cooked). A good tip is to keep it covered with aluminum foil while heating and then remove for the last few minutes of cooking.
Calories: 563, Carbohydrates: 40g, Protein: 40g, Fat: 26g, Saturated Fat: 13g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 127mg, Sodium: 1402mg, Potassium: 377mg, Fiber: 3g, Sugar: 9g, Vitamin A: 1045IU, Vitamin C: 26mg, Calcium: 501mg, Iron: 4mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Course Casserole, Dinner, Main Course, Turkey
Cuisine American
[ad_2]
