If you’ve ever found yourself wondering how to transform those odds and ends of last night’s holiday feast into something absolutely crave-worthy, this Leftover Turkey Enchiladas Recipe is the answer you’ve been waiting for. Bursting with bold flavors, creamy textures, and a hearty, comforting feel, these enchiladas take simple ingredients and turn them into a dish that feels brand new. Whether you’re after a quick weeknight dinner or a satisfying way to enjoy leftovers without a hint of boredom, this recipe combines the smoky spice of taco seasoning, the rich tang of enchilada sauce, and the perfect melty cheese for an irresistible meal.
Ingredients You’ll Need
These ingredients come together like old friends at a reunion—each one essential and bringing its own personality to the dish. From the savory turkey that forms the hearty base, to the creamy sour cream that adds a luscious bite, you’ll love how every element plays a role in making these enchiladas a standout favorite.
- Vegetable oil (1 tablespoon): Perfect for sautéing the onions and turkey without overpowering the flavors.
- Onion (1, finely chopped): Adds a sweet and aromatic foundation to the filling.
- Cooked turkey (4 cups, chopped): Both dark and white meat work beautifully, ensuring tender, flavorful bites.
- Taco seasoning (1 tablespoon): Injects a warm, zesty depth that spices everything up just right.
- Sliced black olives (1 small can, 2-oz): Brings a subtle briny contrast that complements the richness.
- Corn (1 cup): Adds a pop of sweetness and delightful texture in every bite.
- Black beans (1 can, 15-oz, drained): Boosts heartiness and provides a creamy bite to balance flavors.
- Sour cream (½ cup): Offers creaminess that smooths out the spices while keeping it tangy.
- Red enchilada sauce (1 can, 15-oz): Infuses the whole dish with rich, smoky, and slightly spicy tomato flavor.
- Corn tortillas (12, 8-inch, warmed): Soft yet sturdy carriers that hold all the delicious filling inside.
- Shredded cheese (3 cups, or less to taste): The melty finishing touch that ties the enchiladas together and creates that golden crust.
How to Make Leftover Turkey Enchiladas Recipe
Step 1: Prep Your Oven and Ingredients
Begin by preheating your oven to 360°F to ensure it’s ready when your enchiladas are assembled. Take a moment to warm your corn tortillas gently—this makes them more pliable and prevents cracking when you roll them up later.
Step 2: Sauté Onion and Turkey
Heat your vegetable oil in a large skillet over medium heat. Toss in the finely chopped onion and let it soften and turn translucent, about 3 to 4 minutes. This step releases the onion’s natural sweetness and sets the flavor foundation. Next, stir in the chopped turkey along with the taco seasoning for that cozy southwestern kick. Add a splash of water or chicken broth, around 2 to 3 tablespoons, to help the turkey soak up the spices and stay juicy. Cook it together until the liquid evaporates, about 1 to 2 minutes, and then remove from heat.
Step 3: Mix in the Filling Ingredients
Now comes the fun part—brightening up the turkey mixture! Stir in the sliced black olives, corn kernels, drained black beans, and the creamy sour cream. This combo is where the richness balances the spices. Finally, fold in half of your enchilada sauce, about ½ cup, mixing everything thoroughly so every bite gets a punch of flavor.
Step 4: Assemble the Enchiladas
Spread the remaining ½ cup of enchilada sauce evenly across the bottom of your 9×13 inch casserole dish. This prevents sticking and adds extra saucy goodness. Divide the filling evenly among all the warmed tortillas, placing about a generous scoop on each. Sprinkle roughly a tablespoon of shredded cheese over the filling, then roll the tortillas tightly and place them seam side down in the dish—it’s like wrapping each bite in a cheesy, saucy hug!
Step 5: Bake to Perfection
Top the rolled enchiladas with the remaining enchilada sauce, spreading it gently so the dish stays saucy and luscious. Generously sprinkle over the remaining shredded cheese. Pop your casserole into the preheated oven for about 25 minutes. You’ll know it’s ready when the sauce re-bubbles around the edges and the cheese turns golden and slightly bubbly. Once out of the oven, give it a few minutes to rest so the flavors meld and it cools slightly for easier serving.
How to Serve Leftover Turkey Enchiladas Recipe
Garnishes
Nothing elevates these enchiladas like thoughtful garnishes. Fresh cilantro leaves add vibrancy and a fresh herbaceous lift while a dollop of sour cream cools the palate and adds creaminess. Slices of ripe avocado or a sprinkle of finely chopped green onions bring freshness and a creamy contrast. For a little kick, don’t hesitate to add pickled jalapeños or a drizzle of your favorite hot sauce.
Side Dishes
Pair these enchiladas with simple sides that complement their rich flavor. A crisp green salad drenched in a citrus vinaigrette provides a refreshing balance. Mexican rice or cilantro-lime rice adds a perfect hearty partner. Refried beans or charro beans keep things authentic and comforting. And for an extra touch, some warm, soft tortillas on the side are always appreciated.
Creative Ways to Present
If you’re hosting a casual gathering or just want to make the meal feel special, serve the enchiladas in individual ramekins topped with extra cheese and broiled just before serving. Alternatively, set up a build-your-own enchilada bar, letting guests add their favorite fillings, sauces, and garnishes. This Leftover Turkey Enchiladas Recipe also works beautifully stacked in a layered casserole style for a family-style presentation.
Make Ahead and Storage
Storing Leftovers
After enjoying your enchiladas, store any leftovers in an airtight container in the refrigerator. They will keep their flavors and texture beautifully for up to 3 days, making for a quick, delicious meal the next day.
Freezing
Want to save some for later? These enchiladas freeze exceptionally well. Assemble the dish but don’t bake it. Wrap tightly with plastic wrap and foil, then freeze for up to 2 months. When ready, thaw overnight in the refrigerator before baking as usual.
Reheating
To reheat refrigerated or thawed enchiladas, place them in a preheated oven at 350°F for 15–20 minutes until warmed through and bubbly. Microwaving works in a pinch, but baking keeps the edges deliciously crisp and the cheese melty.
FAQs
Can I use leftover chicken instead of turkey?
Absolutely! Chicken works wonderfully in this recipe and is a great alternative if turkey isn’t on hand. The flavors meld just as well, keeping the enchiladas satisfying and flavorful.
What type of cheese is best for this recipe?
Any good melting cheese works great here—Cheddar, Monterey Jack, or a Mexican blend are all excellent choices. Opt for a blend if you want a balance of sharpness and creaminess.
Can I make this recipe vegetarian?
Yes, simply replace the turkey with extra beans, corn, and maybe sautéed mushrooms or zucchini for added texture and protein. The spices and sauces still work perfectly to create a hearty vegetarian meal.
Should I warm the tortillas before assembling?
Warming the corn tortillas makes them more pliable and less likely to crack when rolled. You can warm them in a dry skillet, microwave wrapped in a damp towel, or directly on a low flame if using corn tortillas.
Can I use flour tortillas instead of corn?
Flour tortillas can be used if you prefer a softer texture, but keep in mind corn tortillas deliver that authentic flavor and slightly firmer structure that holds up well during baking.
Final Thoughts
This Leftover Turkey Enchiladas Recipe really takes leftover turkey to the next level, turning simple ingredients into a joyful, comforting meal that feels fresh and exciting. I hope you give it a try and enjoy the process as much as the delicious results. It’s perfect for bringing a little fiesta to any day of the week!
Print
Leftover Turkey Enchiladas Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
Delicious and comforting leftover turkey enchiladas featuring a flavorful blend of turkey, black olives, corn, black beans, and cheese, all smothered in rich red enchilada sauce and baked to perfection. A perfect way to transform your turkey leftovers into a hearty Mexican-inspired dish.
Ingredients
Main Ingredients
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 4 cups cooked turkey, chopped (dark and white meat mixed)
- 1 tablespoon taco seasoning
- 1 (2-oz) can sliced black olives
- 1 cup corn
- 1 (15-oz) can black beans, drained
- 1/2 cup sour cream
- 1 (15-oz) can red enchilada sauce
- 12 (8-inch) corn tortillas, warmed
- 3 cups shredded cheese (or less to taste)
Instructions
- Prep: Preheat the oven to 360°F (182°C) to ensure it’s ready for baking the enchiladas later.
- Sauté onion and turkey: Heat the vegetable oil in a large skillet over medium heat. Add the finely chopped onion and cook until softened, about 3-4 minutes. Stir in the chopped cooked turkey and taco seasoning. Add 2-3 tablespoons of water or chicken broth and continue to sauté until the turkey absorbs all the liquid, approximately 1-2 minutes. Remove from heat.
- Make filling: To the turkey mixture, stir in the sliced black olives, corn, drained black beans, and sour cream. Add half a cup of red enchilada sauce and mix everything well to combine the flavors thoroughly.
- Assemble: Spread 1/2 cup of red enchilada sauce evenly in the bottom of a 9×13 inch casserole dish. Divide the prepared filling equally among the warmed corn tortillas. Sprinkle about 1 tablespoon of shredded cheese on each tortilla, then fold and arrange them seam-side down in the casserole dish.
- Finish and bake: Pour the remaining enchilada sauce over the assembled enchiladas and sprinkle the leftover shredded cheese evenly on top. Bake in the preheated oven for 25 minutes, or until the enchiladas are heated through and bubbly around the edges. Allow to rest for 5 minutes before serving to set the flavors and make serving easier.
Notes
- Warming the tortillas before assembly helps prevent them from cracking and makes them easier to fold.
- You can substitute chicken broth for water when sautéing for extra flavor.
- Adjust the amount of cheese according to preference—less for a lighter dish, more for extra cheesiness.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven for best results.
- For a spicier version, add chopped jalapeños or a dash of hot sauce to the filling mixture.
