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    Home » Recipes » Main Dish

    November 24, 2021 Last Modified: November 24, 2021 By Angela @ BakeItWithLove.com Leave a Comment

    Leftover Turkey Enchiladas

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    Leftover turkey enchiladas pin with text header.

    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!!

    Leftover turkey enchiladas topped with melted cheeses and cilantro.
    These hearty turkey enchiladas are a wonderful family meal to serve any night of the week!

    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!!

    Jump to:
    • 🥘 Ingredients
    • 🔪 Step-by-Step Instructions
    • 🦃 More Great Turkey Leftover Ideas
    • 📋 Recipe

    🥘 Ingredients

    It doesn't take much to make this fabulous leftover turkey enchiladas meal!

    *Be sure to see the recipe card below for ingredients, amounts & instructions!*

    • 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)

    🔪 Step-by-Step Instructions

    Grab your trusty 9x13 baking pan or dish and a mixing bowl to whip up these filling turkey enchiladas!

    1. 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.
    2. 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.
    3. 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.
    4. Bake at 350°F (175°C) for 25-30 minutes or until the cheese is melted and sauce is bubbling around the edges.
    5. Serve immediately. Garnish your leftover turkey enchiladas with more chopped cilantro when serving.
    Tall image of the baked leftover turkey enchiladas on light background.

    🦃 More Great Turkey Leftover Ideas


    • Buffalo Turkey Meatballs
    • Turkey Chef Salad
    • Turkey Rice Casserole
    • Turkey Soup
    • Turkey Carnitas

    Check out all of my wonderfully tasty ways to use up your holiday turkey on my leftover turkey recipes page!

    Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.

    Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don't forget to tag me when you try one of my recipes!

    📋 Recipe

    Leftover turkey enchiladas topped with melted cheeses and cilantro.
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    Love This Recipe?Click On A Star To Rate It!
    4.67 from 9 reviews

    Leftover Turkey Enchiladas

    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!!
    Author | Angela
    Servings: 8 servings
    Calories: 351kcal
    Prep 10 minutes
    Cooking 30 minutes
    Total Time 40 minutes
    Pin Recipe Share on Facebook

    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.
      28 oz enchilada sauce
    • 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.
      28 oz enchilada sauce, 3 cups turkey meat, 4 oz diced green chiles, 4 oz cream cheese, 1 bunch cilantro, ¼ cup lime juice, 1 cup cheddar cheese, 1 cup Monterey Jack cheese
    • 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.
      28 oz enchilada sauce, 1 cup cheddar cheese, 8 large flour tortillas, 1 cup Monterey Jack cheese
    • 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.

    Nutrition

    Calories: 351kcal (18%) | Carbohydrates: 26g (9%) | Protein: 24g (48%) | Fat: 17g (26%) | Saturated Fat: 9g (56%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 78mg (26%) | Sodium: 1339mg (58%) | Potassium: 255mg (7%) | Fiber: 3g (13%) | Sugar: 9g (10%) | Vitamin A: 1206IU (24%) | Vitamin C: 6mg (7%) | Calcium: 265mg (27%) | Iron: 2mg (11%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    Course Dessert Recipes, Main Dish
    Cuisine American, Mexican
    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/
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    Hi there, I'm Angela! I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make!

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