Easy Leftover Turkey Enchiladas Recipe

Name: Turkey Enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 cups cooked turkey (shredded); 2 tablespoons olive oil; 1 onion (diced); 1 bell pepper (diced); 15 oz black beans (drained and rinsed); 1 teaspoon cumin; 1 teaspoon salt; ½ teaspoon black pepper; 8 oz pepper jack cheese (grated and divided); 6 large flour tortillas; 10 oz enchilada sauce

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Turkey Enchiladas are a quick and easy recipe to use up leftover turkey. Soft tortillas packed with tender turkey, beans and veggies then bathed in a rich sauce and topped with melty cheese. With Tex-Mex flavors, this recipe is so very satisfying.

Turkey Enchiladas on a plate and in a baking dish with sides of avocado and grated cheese.

Table of Contents

After making a Thanksgiving turkey (or anytime turkey for that matter), there’s always so much leftover. While a full dinner repeat is great, sometimes you want something completely different made with the leftovers.

This Leftover Turkey Enchiladas recipe is great for transforming turkey into a whole new fresh and flavor-packed meal that everyone will love.

Best of all, it can be Smoked Turkey, Air Fryer Turkey, or even Roasted Garlic and Herb Turkey. Dark meat, white meat or a combination of both – this recipe is that versatile.

Whether it’s a busy weeknight, a weekend treat, or a casual gathering – this tex-mex dish brings a satisfying taste to your table. It’s a comfort food makeover for leftover turkey that promises delicious results every time.

If you love enchiladas, you should also try our Creamy Chicken Enchiladas or this Tater Tot Enchilada Casserole Recipe.

Why You’ll Love This Recipe

Transform leftover turkey into a new tasty meal that feels like you’re not having leftovers.
Turkey enchiladas are a hearty and comforting meal.
Tasty dish with Tex-Mex flavors, like our Mexican Macaroni Salad.
Simple enchiladas to assemble, and quick to bake.
The filling and toppings are easily customizable to suit preferences.

Total Time: 40 Minutes

Serves: 6

a baking dish with Baked Turkey Enchiladas in it.

Ingredients and Notes

As always, the full ingredients and recipe is on the printable recipe card at the end of this post.

ingredients on a table to make Turkey Enchiladas.

Cooked Shredded Turkey – This recipe is a superstar for using up turkey leftovers, but you can absolutely use ground turkey, or shredded chicken. Just make sure whatever you choose is cooked and seasoned before it goes into the enchiladas.
Vegetables – I use yellow onion and bell pepper in my enchiladas. You can use red onion if you prefer.
Black Beans – You can swap them with pinto beans or skip them if beans aren’t your thing. If they are, you will love our Southwest Chicken Skillet Recipe.
Seasoning – I use Cumin, Salt, and Black Pepper.
Shredded Cheese – I use Pepper Jack Cheese. You could also use a blend of cheddar and Monterey Jack melts nicely and adds creamy, stringy texture.
Flour Tortillas – I use flour tortillas for a softer, heartier enchilada. You can use corn tortillas if you’d like, which are more traditional.
Red Enchilada Sauce – Feel free to use homemade enchilada sauce or a good-quality store-bought one; just pick one that suits your spice preference.

Recipe Variations

Use Cooked Ground Turkey instead of leftover turkey or rotisserie turkey.
Add More Veggies: Add mushrooms, corn, or zucchini in the filling for a colorful and nutritious boost.
Make It Spicy by adding diced jalapeños, chili powder, green chiles, or a pinch of cayenne pepper to the filling or sauce to bring some heat.
Stir in some chopped Fresh Cilantro into the filling right before rolling to add an herbal brightness and fresh aroma.
Drizzle some Queso Cheese Sauce on top in place of or alongside cheddar for authentic tang and creaminess.

Turkey Enchiladas on a plate and in a baking dish.

Tips for Success

Warm tortillas before assembling
Warming the tortillas a bit before filling helps prevent cracking when you roll them and makes them more flexible. A quick pass in the microwave wrapped in a damp towel or on a dry skillet works wonders.
Don’t overfill the tortillas
Leaving a little room makes rolling easier and prevents the filling from spilling out during baking. Plus, it helps maintain a nice shape for presentation.
Layer sauce generously
Coating the bottom of the baking dish with sauce before placing tortillas and spooning sauce on top ensures the enchiladas stay moist and flavorful throughout baking.
Use a sharp cheese for topping
Grating your own cheese will melt better and have a fresher taste compared to pre-shredded packs, which often contain anti-caking agents that affect melting quality.

How to Make Turkey Enchiladas

STEP 1 – Preheat the oven to 400°F. In a large skillet, add the oil, chopped onions and peppers and cook until soft (about 5 minutes). Add the black beans, shredded turkey and seasonings and stir to combine and warm through. Turn off the heat and set the filling aside.

STEP 3 – Pour a little of the enchilada sauce in the bottom of a 9×13” casserole dish. Set aside.

STEP 4 – Take one flour tortilla and spread about 1-2 tablespoons of enchilada sauce all over.

STEP 5 – Spoon some of the turkey filling onto the tortilla and sprinkle with cheese (don’t overfill to where you can’t roll up the tortilla).

STEP 6 – Roll from bottom to top and place the rolled tortilla seam down on top of the sauce in the prepared baking dish. Repeat with remaining tortillas.

STEP 7 – Pour the remaining sauce on top of the rolled tortillas, then sprinkle with the remaining cheese.

STEP 8 – Cover with aluminum foil and bake for 15 minutes. Remove foil and bake for another 10 minutes. When done, serve leftover turkey enchilada casserole warm with your favorite toppings.

Topping Suggestions

Turkey enchiladas are best served with your favorite toppings. Choose as many of the below as you wish.

Pico De Gallo or salsa
Guacamole
Sour Cream
Sliced Avocado
Hot Sauce
Chopped Green Onions
Refried Beans
Queso Dip
Fresh Cilantro
Squeeze of lime
Black Olives

Closeup of Turkey Enchiladas on a plate with sour cream on top.

What to Serve with Turkey Enchiladas

Mexican Rice
A flavorful side that complements the enchiladas with tomatoey, savory rice infused with garlic and spices.

Refried Beans
Creamy and slightly smoky refried beans offer a smooth texture contrast and extra protein.

Corn and Avocado Salad
A light and refreshing salad with a zesty dressing provides a lovely contrast to the rich and savory enchiladas.

Fresh Pico de Gallo
Bright and crisp, this fresh salsa made with tomatoes, onion, cilantro, and lime adds a refreshing note.

Best Dessert Pairings

Turkey Enchiladas on a plate with a fork, with sour cream and avocado slices on top.

Storage and Freezing

To Store: Once the enchiladas have cooled completely, store in an airtight container in the refrigerator for up to 3 days.

To Freeze: Turkey enchiladas freeze very well, which makes them great for meal prep. To so so, make sure to wrap tightly with both plastic wrap and foil and refrigerate for up to 3 months.

How To Reheat Enchiladas

Oven Method
Preheat oven to 350°F (175°C). Cover enchiladas with foil to keep moisture in and bake for 15-20 minutes or until heated through. Removing the foil during the last few minutes helps crisp the edges.

Microwave Method
Place enchiladas on a microwave-safe plate and cover with a damp paper towel. Heat in 1-minute bursts until warm, stirring or checking to avoid overheating and drying out.

Stovetop
Warm enchiladas in a skillet over medium heat. Cover with a lid to keep moisture and heat evenly for 5-7 minutes, turning occasionally. This method helps freshen leftovers and keeps them tasty.

Recipe FAQ

Can I make turkey enchiladas ahead of time?

Yes, you can assemble the enchiladas a day in advance. Just cover and refrigerate, then bake when ready.

How do I keep tortillas from cracking when making enchiladas?

Warm them in the microwave wrapped in a damp paper towel or quickly heat them in a skillet before rolling.

More Leftover Turkey Recipes

If you’ve tried this Turkey Enchiladas Recipe please let me know in the comments below. Also consider leaving a 🌟 star rating while you’re here. Thanks!

Turkey Enchiladas

Turkey Enchiladas transform leftover turkey into a whole new meal. Soft tortillas packed with tender turkey, beans and veggies then bathed in a rich sauce and topped with melty cheese.

5 from 1 vote

Print Pin

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Course: Main Course

Cuisine: Mexican

Author: Tammi

Ingredients

2 cups cooked turkey (shredded)
2 tablespoons olive oil
1 onion (diced)
1 bell pepper (diced)
15 oz black beans (drained and rinsed)
1 teaspoon cumin
1 teaspoon salt
½ teaspoon black pepper
8 oz pepper jack cheese (grated and divided)
6 large flour tortillas
10 oz enchilada sauce

Instructions

Preheat the oven to 400°F.
In a large skillet, add the oil, diced onions and peppers and cook until soft (about 5 minutes).
Add the black beans, shredded turkey and seasonings and stir to combine and warm through. Turn off the heat.
Pour a little of the enchilada sauce in the bottom of a 9×13” casserole dish. Set aside yet nearby.
Take one flour tortilla and spread about 1-2 tablespoons of enchilada sauce all over.
Spoon some of the turkey filling onto the tortilla and sprinkle with cheese (don’t overfill to where you can’t roll up the tortilla).
Roll up the enchilada and place on top of the sauce in the baking dish, seam down. Repeat with remaining enchiladas.
Pour the remaining enchilada sauce on top then sprinkle with the remaining cheese.
Cover with foil and bake for 15 minutes. Remove foil and bake for another 10 minutes.
Serve with your favorite toppings like sour cream, cilantro, sliced avocados, guacamole, lime juice, and/or green onions.