Jump to Recipe 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!! 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 free printable recipe card below for ingredients, exact amounts & instructions with tips! 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 Juice1 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! 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.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.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.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. Garnish your leftover turkey enchiladas with more chopped cilantro when serving.
🦃 More Great Turkey Leftover Ideas
Buffalo Turkey MeatballsTurkey Chef SaladTurkey Rice CasseroleTurkey SoupTurkey 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
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 17 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 US CustomaryMetric1x2x3x▢ 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)
InstructionsPreheat 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 sauceIn 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 cheesePortion 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 cheeseBake 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.
NutritionCalories: 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! easy dinners, leftover turkey, Leftover Turkey Enchiladas Course Dessert Recipes, Main DishCuisine American, MexicanAngela @ BakeItWithLove.comAngela 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/about/
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!!
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!!
🥘 Ingredients
It doesn’t take much to make this fabulous leftover turkey enchiladas meal!
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
- 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 Juice1 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!
- 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.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.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.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. Garnish your leftover turkey enchiladas with more chopped cilantro when serving.
🦃 More Great Turkey Leftover Ideas
- Buffalo Turkey MeatballsTurkey Chef SaladTurkey Rice CasseroleTurkey SoupTurkey 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
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 17 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 US CustomaryMetric1x2x3x▢ 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)
InstructionsPreheat 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 sauceIn 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 cheesePortion 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 cheeseBake 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.
NutritionCalories: 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! easy dinners, leftover turkey, Leftover Turkey Enchiladas Course Dessert Recipes, Main DishCuisine American, Mexican
Angela @ BakeItWithLove.comAngela 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/about/
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!
Love This Recipe?Click On A Star To Rate It!
5 from 17 reviews
Leftover Turkey Enchiladas
Author | Angela
Servings: 8 servings
Calories: 351kcal
Prep 10 minutes
Cooking 30 minutes
Total Time 40 minutes
Ingredients US CustomaryMetric1x2x3x▢ 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)
InstructionsPreheat 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 sauceIn 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 cheesePortion 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 cheeseBake 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 DishCuisine American, Mexican
US CustomaryMetric
