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Turkey Enchiladas – turn leftover turkey into something extra delicious with these enchiladas. They are full of flavor, easy to make, and you can fill them with lots of different things!
As soon as Thanksgiving is over, everyone is searching for what to do with that leftover turkey. Let’s face it, even if you just made a Air Fryer Turkey Breast because you had a small crowd, there is always leftovers.
Leftover Turkey Soup is a staple every year in our house, but that usually doesn’t use up all of our leftovers. And these turkey enchiladas are next on the list. Anything with Mexican flavors is always a win!
I don’t know about you, but there are only so many turkey sandwiches that I can handle with leftover turkey. So turning the leftovers into an entirely different meal is my favorite thing to do.
What’s In Turkey Enchiladas
- Leftover Turkey
- Salsa
- Sour Cream
- Chopped Onion
- Cheddar Cheese
- Enchilada Sauce
- Corn Tortillas
If you want to make things spicy, you can use a hot salsa or even add in some jalapeno. if you are a little short on turkey and want to make this go further, throw in a can of black or pinto beans with the filling.
How To Make Turkey Enchiladas
- In a bowl mix together the leftover turkey, salsa, onions, sour cream and some of the cheese until everything is well combined.
- Pour some of the sauce into the bottom of your baking dish and set aside until you are ready to fill the enchiladas.
- Roll up the enchiladas! When everything is already mixed together they are very easy to assemble. Just scoop the filling in and roll.
- You can use store bought or homemade enchilada sauce. Once all of the enchiladas are in the baking dish, pour the rest of the enchilada sauce over the top. Cover loosely with foil and bake for 35 minutes until they are hot and bubbly.
- Remove the foil and top with the rest of the cheese. Return the pan to the oven and bake until it is melted, about 5 minutes.
- Remove from the oven and let stand for 5 minutes before serving.
Flour vs Corn Tortillas
If you have been around awhile or been on my Facebook page, you know that people are very opinionated when it comes to this question. Enchiladas are traditionally made with corn tortillas. So that is what is called for in this recipe.
That being said, if you prefer flour tortillas, then use them! It will still be delicious. Some people may tell you they aren’t called enchiladas anymore, and that is a burrito. But in your house, you do what you want, and I won’t tell anyone!
Can You Make Enchilada Ahead
You absolutely can make these ahead of time. You can either assemble the whole pan, cover tightly with foil and place in the fridge for 2-3 days before you bake them. Or you can freeze them.
If you want to freeze these, cover with plastic wrap and/or foil to make sure they are tightly wrapped. Place in the freezer for up to 3 months. To thaw put them in the fridge overnight before baking until they are hot and bubbly.
HOW TO SOFTEN CORN TORTILLAS
The biggest problem when using corn tortillas is to make sure that they don’t fall apart when you are rolling them. The key is to soften them first, this makes them pliable and less likely to fall apart. There are 3 options I like for this. The recipe below calls for microwaving them, because it is the fastest and easiest. But if you have a favorite method, you can use whatever you like.
- Place a stack of corn tortillas in a towel and microwave for 30-40 seconds until they are warm.
- Heat a dry skillet over high heat and heat each tortilla for about 10 seconds per side until it is soft and pliable.
- Flash fry them. Fill a skillet with enough oil for a tortilla to be completely coated. Heat over medium high heat, and drop each tortilla in the oil for 5-6 seconds until nice and soft. Place on a lined plate so they aren’t greasy. This is the more traditional method when making enchiladas, but it does add fat and calories, so it is up to you if you want to do this or not.
WHAT CAN I USE INSTEAD OF SOUR CREAM?
There are a few options that will give you the creaminess that sour cream does in this recipe.
- Greek Yogurt (plain)
- Cottage Cheese
- Cream Cheese
What To Serve With Enchiladas
More Leftover Turkey Recipes
Turkey Avocado Enchiladas
Ingredients
- 3 cups cooked turkey
- 1 1/2 cups salsa, (whatever is your favorite)
- 3/4 cup sour cream
- 1/2 cup onion, finely chopped
- 2 1/2 cups Cheddar cheese, divided
- 10 corn tortillas
- 28 oz can enchilada sauce
Instructions
- Preheat oven to 350º F.
- In a bowl mix together chopped turkey, onion, salsa, sour cream, and 1 1/2 cups cheese until everything is well combined.
- Pour about 1 cup of enchilada sauce into the bottom of a 13×9 inach baking dish.
- Wrap corn tortillas in damp paper towel, and warm in the microwave.
- Working with 1 tortilla at a time; place tortilla on the counter. Fill with some of the turkey mixture and some cheese. Roll tortilla, and place seam side down in baking dish. Repeat with the remaining tortillas.
- Pour remaining enchilada sauce over the top of the enchiladas.
- Cover with foil and bake for about 35 minutes, until bubbly and warm.
- Uncover, sprinkle with remaining cheese. Return to the oven for 5 minutes, or until cheese is melted.
- Allow to cool for 5 minutes before serving (makes them easier to remove from the pan).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Where is the Avocado sauce???
The recipe was updated years ago after testing the avocado sauce more thoroughly and not having consistent results.