Easy Leftover Turkey Enchiladas
Published Nov 19, 2025
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There’s nothing better after a big holiday feast than turning leftover turkey into a warm, melty meal like this easy leftover turkey enchilada casserole. It’s the kind of cozy, Tex-Mex comfort that makes your fridge clean-out feel like a bonus round of Thanksgiving, and y’all, it comes together fast with simple pantry staples. It’s hearty, cheesy, and a whole lot easier than rolling enchiladas one by one.
Why You’ll Love This Recipe
If you’ve got leftover turkey sitting in the fridge, this casserole transforms it into a cozy, crowd-pleasing weeknight dinner everyone digs into without hesitation. The turkey gets tossed with bold spices and a creamy sauce so it stays tender, never dry, while the layers of tortillas, sauce, and cheese melt together for that irresistible baked enchilada casserole texture.
And if you’re still working through a pile of leftovers, my cranberry turkey sliders with Hawaiian rolls are another delicious way to give holiday turkey a second life.
This enchilada recipe is built for busy nights with no fancy steps and no fuss – just simple ingredients baked until bubbly and golden! It’s comforting without feeling heavy, and the sauce keeps everything moist while the tortillas soak up just enough flavor to hold the casserole together.
It’s the kind of Tex-Mex casserole that works all season long, and if you love simple dishes that still bring big flavor, try my easy cheesy taco casserole recipe next for another crowd-pleasing dinner!
Ingredients You’ll Need
- Leftover cooked turkey: Great for using up post-holiday leftovers and stays tender when mixed with sauce.
- Fire-roasted diced green chiles: Adds smoky flavor and mild heat.
- Taco seasoning: I love using Siete for bold Tex-Mex notes.
- Onion: Builds flavor and sweetness as it cooks.
- Garlic cloves: Adds depth to the filling.
- Gluten-free tortillas (8-inch): Create the layers for this enchilada casserole with tortillas.
- Shredded cheddar or dairy-free cheese: Melts into a rich, cheesy layer.
- Monterey Jack or dairy-free cheese: Adds a smooth, creamy finish.
- Greek yogurt or sour cream: Keeps the filling moist and adds tang.
For the Sauce
- Red enchilada sauce: I like Siete; it brings warmth and spice!
- Greek yogurt or sour cream: Makes a creamy enchilada casserole without feeling heavy.
- Lime zest + lime juice: Brightens everything.
- Paprika + garlic powder: Boost flavor and color.
- Salt & pepper: Season to taste.
How to Make Leftover Turkey Enchilada Casserole
Step 1: Preheat the oven to 375°F and grease a 9×13-inch baking dish. Warm a large skillet over medium heat with a little olive oil or cooking spray. Add onion, garlic, and green chilies. Cook until fragrant and softened.
Step 2: Stir in the chopped turkey and taco seasoning. Cook until everything is warmed through.
Step 3: Add the enchilada sauce, Greek yogurt, lime zest, lime juice, paprika, garlic powder, and salt and pepper. Let it simmer for about 5 minutes, just until slightly thickened. Remove from heat.
Step 4: Layer 3 tortillas in the bottom of the baking dish so they overlap. Spoon about 1½ cups of the turkey mixture across the top, then sprinkle with a mix of cheddar and Monterey Jack.
Step 5: Repeat two more layers of tortillas, turkey mixture, and cheese, finishing with cheese on the top layer.
Step 6: Bake for 30-35 minutes, or until the cheese is melted and the edges are bubbling. Let rest for 5 minutes before slicing. Top with Greek yogurt or sour cream and sliced green onions. Enjoy!
Mac’s Pro Tip
Storage, Freezing & Make-Ahead Tips
- Fridge: Store leftovers in an airtight container for up to four days. The layers hold up well, making this a great leftover turkey casserole for meal prep.
- Freeze: Assemble the casserole fully, cover tightly, and freeze for up to three months. Thaw overnight and bake until heated through.
- Make Ahead: Assemble the casserole up to 24 hours in advance and refrigerate. Add 5-10 minutes to the baking time if going straight from the fridge.
Recipe FAQs
Use just enough sauce to coat the layers without soaking them. Let the casserole rest before slicing so it sets properly.
Either works, but flour tortillas hold their shape better in a layered bake. Corn tortillas offer a more traditional flavor.
Yes, you can make a green enchilada casserole using the exact same layering method.
Absolutely! Shredded chicken works perfectly and keeps the texture similar to a turkey and cheese casserole.
If your fridge is full of holiday leftovers, this easy leftover turkey enchilada casserole brings them back to life in the most comforting way. It’s melty, satisfying, and simple enough for even the busiest weeknight!
If you want another cozy dish to try next, check out my cowboy cornbread casserole for a hearty dinner everyone loves.
More Casserole Recipes
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Easy Tater Tot Breakfast Casserole Recipe
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Easy Cinnamon Roll Breakfast Casserole
If you love this leftover turkey enchilada casserole recipe, please give it a star rating and leave a comment below! Follow me on Pinterest, Facebook, and Instagram for more!
Easy Leftover Turkey Enchiladas
Ingredients
- 4 ½-5 cups leftover cooked turkey chopped
- 4 oz can fire-roasted diced green chili peppers
- 1 ½ tbsps taco seasoning I like Siete
- ½ yellow onion chopped
- 3 cloves of garlic minced
- 9 medium gluten-free tortillas 8 inch tortillas 3 for each layer, you will have 3 layers
- 3 cups shredded cheddar or dairy-free cheese
- ½ cup Monterey Jack cheese or dairy-free cheese
- Greek yogurt or sour cream
Sauce:
- 3 ¼ cups red enchilada sauce I like Siete
- ¾ cup Greek yogurt or sour cream
- 1 tsp lime zest
- 2 tsp lime juice
- ¼ tsp paprika
- ¼ garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven: to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook the turkey mixture: In a large skillet over medium heat, add a little olive oil (or cooking spray if preferred). Add the minced garlic and onion, and chilies. Cook until fragrant. Add in the chopped turkey and seasoning. Cook until heated through.
- Add the sauce ingredients: Stir in the red enchilada sauce, ¾ cup Greek yogurt, lime zest, lime juice, paprika, and salt and pepper to taste. Mix well so everything is evenly coated. Simmer for 5 minutes until the sauce is thick. Remove from heat.
- Layer the casserole: Place 3- 8 inch tortillas at the bottom of a greased casserole dish. They should be overlapping. Spread 1 ½- cups of the turkey-sauce mixture over the tortillas. Sprinkle one-third of the cheddar and Monterey Jack cheeses on top. Repeat layers two more times (tortillas → turkey mixture → cheese), finishing with cheese on top.
- Bake: Bake for 30-35 minutes or until the cheese is melted.
- Serve: Let the casserole rest for 5 minutes. Top with Greek yogurt or sour cream and sliced green onions for garnish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
