Easy Turkey Enchiladas
Transform Thanksgiving leftovers into cheesy turkey enchiladas! They're quick, flavorful, and saucy—perfect for an easy, delicious meal.
Servings 6
Calories 370kcal
Ingredients
- 1 pound cooked turkey meat chopped (white or dark meat)
- 6 tortillas corn or flour
- 2 ½ cups enchilada sauce divided
- 2 cups cheese shredded (divided) – any Mexican blend and/or Queso Fresco
Topping Suggestions:
- sour cream
- fresh cilantro chopped
- lime wedges
- pickled jalapenos
- green onion chopped
- avocado sliced
Instructions
- Preheat oven to 375 degrees F.
- Ladle 1 cup of the enchilada sauce into a deep 9×12 baking pan or dish, and set aside.
- In a plate large enough for the tortilla to lay flat; ladle about ½ cup of the enchilada sauce to cover the bottom of the plate. (Use more if needed)
- Warm the tortillas, per package instructions or warm over a gas burner.
- Place a prepared tortilla on the plate into the enchilada sauce and press down to coat. Flip and coat the other side; both sides should have enchilada sauce. Place the coated tortilla onto another clean plate or work surface.
- Divide the turkey and 1 cup of the cheese into six equal portions. Add one portion of each to each sauce-coated tortilla.
- Roll up the tortilla and place the enchilada seam side down into the enchilada sauce inside the baking dish or pan. Repeat until you have made all 6 enchiladas.
- Pour the remaining cup of enchilada sauce over the enchiladas. Smooth over the sauce with a spatula spoon making sure to coat each enchilada completely and top with the remaining cup of cheese.
- Cover the pan with aluminum foil and place the enchiladas inside the preheated oven. Bake for 20 to 30 minutes or until the cheese is melted and everything is warmed through. Optional: Remove the foil turn on the broiler for about 3 minutes to brown the cheese.
- Serve warm garnished with your toppings of choice.
Notes
The Enchilada Sauce: I highly recommend using my recipe to make the enchilada sauce for the turkey enchiladas from scratch. There are two methods for this enchilada sauce recipe. You can follow the recipe as is, using the dried chili puree. However, if you don’t have the time, chili powder can be used instead of chili puree. The enchilada sauce recipe with the puree takes a little longer but is incredibly worth it!
Both of these enchilada sauce recipes are delicious, and they can be made ahead of time. This means you can make them on the weekend when you have more time and store them in the fridge for an extra special weeknight meal.
However, feel free to use whatever enchilada sauce you like.
Not enough leftover turkey? No problem! If you don't have enough leftover turkey, you can still make this recipe. Add black beans or refried beans to make the filling go further. Using a 50/50 mixture will ensure you have enough turkey in every bite!
The Toppings: Keep the toppings simple to really enjoy the flavors of the turkey and enchilada sauce.
Calories are calculated without toppings. For more nutrition information, please visit our Policies & Disclaimers Page.
Nutrition
Calories: 370kcal | Carbohydrates: 24g | Protein: 30g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 88mg | Sodium: 1423mg | Potassium: 244mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1067IU | Vitamin C: 2mg | Calcium: 318mg | Iron: 2mg
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