Quick and easy leftover turkey enchiladas are a tasty use of your Thanksgiving turkey leftovers that everyone will love! They're a flavorful dinner that's sure to please and leave everyone wanting more!!
Easy, cheesy, and an instant hit with the whole family - these savory enchiladas are a weeknight dinner that is sure to be a favorite!
I LOVE the holidays! And since I love making tons of food, you'd better believe there are always plenty of leftovers to make a great assortment of dishes with!
No matter how many friends and family are gathering, I plan ahead and buy the biggest turkey I can find. 🙂 Just so I can enjoy that perfectly roasted turkey for days and days!!
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🥘 Ingredients
It doesn't take much to make this fabulous leftover turkey enchiladas meal!
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
- 28 ounce can Enchilada Sauce (see my recipe or use your favorite brand)
- 3 cups Turkey Meat (cooked, shredded or cubed leftover turkey meat)
- 4 ounce can Diced Green Chiles (drained)
- 4 ounces Cream Cheese (softened, ½ an 8 ounce block)
- 1 bunch Cilantro (chopped - reserve ½ for garnish)
- ¼ cup Lime Juice
- 1 cup Cheddar Cheese (grated)
- 1 cup Monterey Jack Cheese (grated)
- 8 large Flour Tortillas (see my recipe or use burrito size)
🔪 Instructions
Grab your trusty 9x13 baking pan or dish and a mixing bowl to whip up these filling turkey enchiladas!
- Preheat your oven to 350°F (175°C) and pour 1 cup portion of the enchilada sauce to cover the bottom of your 9x13 baking pan or dish.
- In a large mixing bowl combine the filling ingredients. Add the cooked turkey meat, 1 cup portion of the enchilada sauce, diced green chiles, softened cream cheese, chopped cilantro, lime juice, and ½ cup portion of both cheddar and Monterey jack cheeses. Mix until well combined.
- Portion the filling into each tortilla, roll, then place seam side down in your baking dish. Cover the enchiladas with the remaining enchilada sauce and top with remaining grated cheeses.
- Bake at 350°F (175°C) for 25-30 minutes or until the cheese is melted and sauce is bubbling around the edges.
- Serve immediately. Garnish your leftover turkey enchiladas with more chopped cilantro when serving.
🦃 More Great Turkey Leftover Ideas
Check out all of my wonderfully tasty ways to use up your holiday turkey on my leftover turkey recipes page!
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📖 Recipe Card
Leftover Turkey Enchiladas
Ingredients
- 28 oz enchilada sauce (see recipe or use your favorite brand red enchilada sauce)
- 3 cups turkey meat (cooked, shredded or cubed leftover turkey meat)
- 4 oz diced green chiles (drained)
- 4 oz cream cheese (softened)
- 1 bunch cilantro (chopped - reserve ½ for garnish)
- ¼ cup lime juice
- 1 cup cheddar cheese (grated)
- 1 cup Monterey Jack cheese (grated)
- 8 large flour tortillas (see recipe or use burrito size)
Instructions
- Preheat your oven to 350°F (175°C) and pour 1 cup portion of the enchilada sauce to cover the bottom of your 9x13 baking pan or dish.
- In a large mixing bowl combine the filling ingredients. Add the cooked turkey meat, 1 cup portion of the enchilada sauce, diced green chiles, softened cream cheese, chopped cilantro, lime juice, and ½ cup portion of both cheddar and Monterey jack cheeses. Mix until well combined.
- Portion the filling into each tortilla, roll, then place seam side down in your baking dish. Cover the enchiladas with the remaining enchilada sauce and top with remaining grated cheeses.
- Bake at 350°F (175°C) for 25-30 minutes or until the cheese is melted and sauce is bubbling around the edges. Serve immediately garnished with cilantro.
Notes
- Black beans, pinto beans, sweet corn, and diced tomatoes are some of my favorite stir-ins for the enchilada filling.
Joanna says
My go to recipe. Sometimes red salsa, sometimes green . Shred whole chicken if no turkey... No cilantro.
Freeze individually for fast meal. 💘
Eva Kovar says
Thank you for this recipe! Making it with turkey or rotisserie chicken and is always delicious.
Patty says
Can these be frozen before they are baked
Angela @ BakeItWithLove.com says
Yes, enchiladas are great for freezing (before or after cooking). Thanks for asking!
LaciJean says
Wasn't a huge fan of the red sauce recipe in the link. The rest of the recipe was simple and worked out. Added jalapenos and extra cheese. I definitely won't use the red sauce recipe again, but the rest of the recipe worked out.
Mary says
This is really good and easy. We added some chopped jalapeños and green onions. Also used corn tortillas. Great use of leftover turkey!
Angela @ BakeItWithLove.com says
Thanks, so glad you liked it!