Transform your Thanksgiving leftovers into a mouthwatering meal with this easy Leftover Turkey Enchiladas Casserole! Give your holiday extras a delicious twist, packed with tender turkey, savory enchilada sauce, melted cheese, and layers of soft tortillas, this dish is the perfect way to give your holiday extras a delicious twist. Whether you're feeding a crowd or looking for a quick dinner solution, this casserole brings together bold Mexican flavors and classic comfort in one satisfying bite. Get ready to turn your turkey leftovers into something exciting and flavorful!
For other delicious turkey recipes, try out my Buffalo Turkey Meatball Sub or my Turkey Swedish Meatballs recipe. Make even more amazing meatball recipes by trying my Creamy Spinach Turkey Meatballs, or my Meatball Salad for something lighter.
Ingredients
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- Medium Sized Corn Tortillas
- Enchilada Sauce
- Red Onion (or white onion)
- Bell Pepper
- Pitted Black Olives
- Leftover Turkey
- Pickled Jalapeno Slices
- Grated Cheese (Cheddar or Marbled)
- Fresh Cilantro (for garnish)
- Cherry Tomatoes (for garnish)
- Sour Cream (for garnish)
See recipe card for quantities.
Instructions
Start by preheating your oven to 375F and have a 9"x13" baking dish ready.
Start by cooking the chopped bell pepper and onion in a large frying pan, just until the onions are translucent.
Remove the pan from the heat. Add the pieces of turkey, chopped black olives and chopped jalapenos to the pan, and stir.
Pour some of the enchilada sauce in the bottom of the 9"x13" baking dish.
Lay out the tortillas. Spread 1 tablespoon of enchilada sauce on each tortilla. Divide the turkey filling equally between the 8 tortillas. Sprinkle some of the grated cheese over the turkey filling.
Close up gently but tightly, the enchiladas.
Squeeze together the enchiladas in row, over the sauce in the 9"x13" dish.
Pour the remainder of the enchilada sauce over the prepared enchiladas. Sprinkle the rest of the grated cheese on the top.
Cover the Leftover Turkey Enchiladas Casserole with aluminum foil. Place in the preheated 375F oven for 15 minutes. Remove the foil from the casserole and place back in the oven for another 15 minutes. Take out of the oven and let it rest for 5 minutes. Garnish with sliced olives, fresh tomatoes and cilantro. Serve with sour cream.
Substitutions and Variations
- Turkey - Replace the leftover turkey with shredded chicken, cooked ground meat or even with ground meat substitute, making sure that it is precooked.
- Vegetarian - Substitute the same amount of turkey a mixture of black beans, corn, and pieces of roasted squash.
Storage
Store any leftover Turkey Enchiladas Casserole in an airtight container. Place in the refrigerator for 2-3 days. Package them up 2-3 of them per container, and place in the freezer for up to a month, to make great lunches.
Recipe
Leftover Turkey Enchiladas Casserole
Ingredients
- 8 medium Corn Tortilla
- 1 piece Bell Pepper cored and chopped
- ¼ large Red Onion finely chopped
- 2 cups Cooked Turkey cubed or shredded
- ¼ cup Black Olives sliced
- 2 tablespoon Pickled Jalapeno finely chopped
- 1½ cup Enchilada Sauce
- 2 cups Cheddar Cheese grated
Instructions
- Preheat the oven to 375F and have a 9"x13" casserole dish ready.
- In a large frying pan, cook the bell pepper and onion , just until the onions are translucent.
- Remove the pan from the heat. Add the pieces of turkey, chopped black olives and chopped jalapenos to the pan, and stir.
- Pour ½ cup of the enchilada sauce in the bottom of the 9"x13" baking dish.
- Lay out the tortillas. Spread 1 tablespoon of enchilada sauce on each tortilla.
- Divide the turkey filling equally between the 8 tortillas. Sprinkle some of the grated cheese over the turkey filling, keeping ¾ cup of cheese aside.
- Close up each enchilada gently but tightly and place them in a row in the baking dish over the enchilada sauce.
- Pour the remaining ½ cup of enchilada sauce over the assembled enchiladas. Sprinkle the remaining of the grated cheese on top.
- Cover the baking dish with aluminum foil. Place in the preheated 375F oven for 15 minutes. Remove the foil from the casserole and place back in the oven for another 15 minutes.
- Take out of the oven and let it rest for 5 minutes. Garnish with sliced olives, fresh tomatoes and cilantro.
