Turkey Enchiladas

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

1. In a bowl mix together the leftover turkey, salsa, onions, sour cream and some of the cheese until everything is well combined.
2. Pour some of the sauce into the bottom of your baking dish and set aside until you are ready to fill the enchiladas.
3. Roll up the enchiladas!  When everything is already mixed together they are very easy to assemble.  Just scoop the filling in and roll.  
4. 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.
5. 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.
6. 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

• Instant Pot Spanish Rice
• Refried Beans
• Homemade Guacamole
• Restaurant Style Salsa
• Black Beans

More Leftover Turkey Recipes

• Turkey Salad
• Turkey Tamale Pie
• Tortilla Soup
• Pot Pie Noodles
• Creamy Tortellini Soup
• Baked Taquitos

Continue to Content

Yield: 5

Turkey Avocado Enchiladas

Print

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!

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

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

1. Preheat oven to 350º F.
2. In a bowl mix together chopped turkey, onion, salsa, sour cream, and 1 1/2 cups cheese until everything is well combined.
3. Pour about 1 cup of enchilada sauce into the bottom of a 13x9 inach baking dish.
4. Wrap corn tortillas in damp paper towel, and warm in the microwave.
5. 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.
6. Pour remaining enchilada sauce over the top of the enchiladas.
7. Cover with foil and bake for about 35 minutes, until bubbly and warm. 
8. Uncover, sprinkle with remaining cheese. Return to the oven for 5 minutes, or until cheese is melted.
9. Allow to cool for 5 minutes before serving (makes them easier to remove from the pan).

Notes

If you don't have leftover turkey, chicken works just as well.br]Avocado Sauce barely adapted from [Gimme Some Oven

Nutrition Information

Yield

5

Serving Size

1
Amount Per Serving Calories 669Total Fat 35gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 13gCholesterol 169mgSodium 2446mgCarbohydrates 46gFiber 8gSugar 17gProtein 45g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

Did you make this recipe?

Please leave a comment on the blog or share a picture on social media!

I created a fun group on Facebook, and I would love for you to join us! It’s a place where you can share YOUR favorite recipes, ask questions, and see what’s new at Dinners, Dishes and Desserts (so that you never miss a new recipe)!

Be sure to follow me on Instagram and tag #dinnersdishes so I can see all the wonderful DINNERS, DISHES, AND DESSERTS recipes YOU make!

Be sure to follow me on my social media, so you never miss a post!

Facebook | Twitter | Pinterest | Instagram 

Did you know there is a Dinners, Dishes, and Desserts SHOP? Lots of different E-Books for sale. Or you can buy me a coffee to say thanks!

• Author
• Recent Posts

Follow me

Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

Follow me

Latest posts by Erin S (see all)

• Southwest Chicken Salad - October 4, 2023
• Halloween Candy Bark - October 3, 2023
• Blackened Chicken - October 2, 2023