Go Back
Leftover Turkey Enchiladas Recipe Everyone Will Love

Leftover Turkey Enchiladas

Tender leftover turkey, black beans, corn, green chiles, and warm spices are rolled into corn tortillas, covered with red enchilada sauce, and baked beneath bubbling cheese. This cozy dinner makes about eight enchiladas and serves 4–6 people.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Enchiladas
  • 3 cups Cooked turkey, shredded or chopped
  • 8 tortillas Small corn tortillas, 6-inch
  • 2 cups Red enchilada sauce, divided
  • 1 cup Canned black beans, drained and rinsed
  • 1 cup Frozen or canned corn, drained
  • 1/2 medium Yellow onion, finely diced
  • 1 4-ounce can Diced green chiles
  • 2 cloves Garlic, minced
  • 1 teaspoon Ground cumin
  • 1/2 teaspoon Chili powder
  • 1/2 teaspoon Kosher salt, or to taste
  • 1 1/2 cups Mexican-blend cheese, Monterey Jack, or cheddar, shredded
  • 1 tablespoon Vegetable oil
Toppings
  • As desired Chopped cilantro
  • As desired Sour cream
  • As desired Avocado
  • As desired Sliced green onions

Method
 

Step-by-Step
  1. Heat the oven to 375°F and lightly grease a 9-by-13-inch baking dish.
  2. Heat the vegetable oil in a skillet over medium heat. Cook the diced onion for 3–4 minutes, until softened, then add the garlic and cook for about 30 seconds.
  3. Stir in the turkey, black beans, corn, diced green chiles, cumin, chili powder, and salt. Add about 1/2 cup of enchilada sauce and warm for 2–3 minutes, keeping the mixture moist but not runny.
  4. Warm the corn tortillas in a skillet, microwave, or oven until pliable. This keeps them from cracking while they are rolled.
  5. Spread about 1/2 cup of enchilada sauce across the bottom of the prepared baking dish. Fill each tortilla with approximately 1/2 cup of turkey mixture, roll tightly, and arrange seam-side down.
  6. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the shredded cheese evenly over the top.
  7. Cover the dish with foil and bake for 15 minutes. Remove the foil and continue baking for 8–12 minutes, until the cheese is melted and bubbling.
  8. Let the enchiladas rest for 5 minutes before serving. Add cilantro, sour cream, avocado, or sliced green onions if desired.

Notes

Warm or lightly toast corn tortillas before rolling to prevent splitting. Do not overfill or oversauce the tortillas, since a moist filling and a thin layer of sauce help them hold together. Flour tortillas, salsa verde, sour cream, cream cheese, pinto beans, sautéed bell pepper, or leftover roasted vegetables can be used as variations.