Easy Leftover Turkey Enchiladas
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.
Servings: 9 servings (1 cup each)
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 9x13-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
Serving: 1serving | Calories: 377kcal | Carbohydrates: 30g | Protein: 20g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 61mg | Sodium: 1500mg | Potassium: 130mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1229IU | Vitamin C: 8mg | Calcium: 383mg | Iron: 1mg