Delicious Leftover Turkey Enchiladas: An Easy & Flavorful Post-Holiday Meal
Transform your holiday turkey leftovers into an exciting, family-favorite meal with these incredibly delicious Turkey Enchiladas. Bursting with savory flavors and surprisingly easy to assemble, this recipe is a brilliant way to enjoy your turkey in a whole new light!
The holiday season, especially Thanksgiving, often leaves us with an abundance of turkey. While classic turkey sandwiches and hearty turkey soup are comforting staples, there comes a point when you crave something entirely different. That’s where these amazing Turkey Enchiladas come to the rescue! Forget mundane leftovers; this recipe breathes new life into your cooked turkey, infusing it with vibrant Mexican flavors that everyone will adore. Whether you roasted a small turkey breast in an air fryer or carved a grand whole bird, these enchiladas are the perfect solution for transforming excess poultry into an exciting and satisfying dinner.
This recipe isn’t just about using up leftovers; it’s about creating a meal so flavorful and satisfying that you’ll want to make it year-round. The combination of tender turkey, rich enchilada sauce, creamy sour cream, and melty cheese, all wrapped in soft tortillas, creates a symphony of textures and tastes. It’s an ideal weeknight dinner, make-ahead meal, or even a casual crowd-pleaser for any gathering. Let’s dive into how you can make these flavorful turkey enchiladas that will have your family asking for seconds!
Essential Ingredients for Your Turkey Enchiladas
One of the best things about these turkey enchiladas is that they use simple, readily available ingredients, many of which you might already have on hand. The beauty of this recipe lies in its flexibility; you can easily adjust it to your taste or what you have in your pantry. Here’s a breakdown of the core components:
- Leftover Cooked Turkey: The star of our dish! Shredded or diced, make sure it’s cooked and ready to mix.
- Salsa: Use your favorite kind! A mild salsa provides a foundational tomato and onion flavor, while a medium or hot salsa can kick up the spice.
- Sour Cream: Adds a wonderful creaminess and helps bind the filling together, providing a tangy contrast to the rich flavors.
- Chopped Onion: Finely chopped onion adds a fresh, aromatic bite to the filling.
- Cheddar Cheese: A generous amount of shredded cheddar (or a Mexican blend) is used both in the filling and as a luscious topping.
- Enchilada Sauce: This is crucial for that authentic enchilada flavor. You can opt for a high-quality store-bought sauce for convenience or try making your own homemade enchilada sauce for an extra special touch.
- Corn Tortillas: The traditional choice for enchiladas, offering a distinct texture and flavor. (More on corn vs. flour tortillas below!)
Pro-Tip for Variations: If you’re looking to add a little heat, consider incorporating some finely diced jalapeño or a pinch of cayenne pepper into the filling. For those times when you’re a bit short on turkey but still want to make a hearty meal, simply add a can of drained and rinsed black beans or pinto beans to the mixture. This not only stretches the meal but also adds extra fiber and protein, making it even more satisfying.
Step-by-Step Guide: How to Make Turkey Enchiladas
Making these turkey enchiladas is straightforward and doesn’t require any complicated culinary techniques. Here’s how you can prepare this delicious meal:
- Prepare the Filling: In a large mixing bowl, combine your shredded leftover turkey, vibrant salsa, finely chopped onions, creamy sour cream, and a portion of the shredded cheddar cheese (about 1.5 cups). Mix everything thoroughly until all the ingredients are well incorporated, ensuring every bite will be packed with flavor.
- Prepare the Baking Dish: Pour about 1 cup of your chosen enchilada sauce into the bottom of a 13×9 inch baking dish. This layer of sauce helps prevent the tortillas from sticking and adds moisture and flavor to the bottom of your enchiladas. Set the dish aside.
- Soften the Tortillas: This is a crucial step for corn tortillas to prevent them from tearing when rolled. Refer to our “How to Soften Corn Tortillas” section below for detailed methods. The fastest way is to wrap a stack of tortillas in a damp paper towel and microwave them for 30-40 seconds until warm and pliable.
- Assemble the Enchiladas: Take one softened corn tortilla at a time and lay it flat on your counter. Spoon a generous amount of the turkey filling mixture down the center of the tortilla, and optionally, sprinkle with a little extra cheese. Carefully roll the tortilla tightly and place it seam-side down in your prepared baking dish. Repeat this process with the remaining tortillas and filling, arranging them snugly in the dish.
- Sauce and Bake: Once all the enchiladas are neatly arranged, pour the remaining enchilada sauce evenly over the top, making sure to cover them completely. This ensures every part of the enchilada bakes up moist and flavorful. Cover the baking dish loosely with aluminum foil.
- Initial Bake: Bake the covered enchiladas in a preheated oven (usually around 350°F or 175°C) for about 35 minutes. You’ll know they’re ready when the sauce is hot and bubbly around the edges.
- Final Cheese Topping: Carefully remove the foil from the baking dish. Sprinkle the remaining 1 cup of cheddar cheese evenly over the top of the hot enchiladas.
- Final Bake: Return the uncovered pan to the oven and bake for another 5-10 minutes, or until the cheese is beautifully melted, golden, and bubbly.
- Rest and Serve: Once baked, remove the dish from the oven and let it stand for about 5 minutes before serving. This brief resting period allows the enchiladas to set slightly, making them much easier to scoop out and serve without falling apart.
Corn vs. Flour Tortillas: The Great Enchilada Debate
When it comes to making enchiladas, the choice between corn and flour tortillas can be a surprisingly passionate topic among home cooks. Traditionally, authentic Mexican enchiladas are almost always made with corn tortillas. Their distinct flavor and texture are integral to the classic enchilada experience, and they hold up well to the sauce and baking process when properly prepared. This is why corn tortillas are specified in our recipe – for that traditional, robust taste and feel.
However, we understand that not everyone shares the same preference, or perhaps you’re just looking for an easier option. If you personally prefer the softer, more pliable nature of flour tortillas, or find them easier to roll without breaking, then absolutely use them! While some purists might argue that a flour tortilla-wrapped, sauce-covered filling technically becomes a “burrito” rather than an enchilada, the most important thing is that you enjoy your meal. In your kitchen, you are the chef, and deliciousness is the ultimate goal. So, go ahead and use flour tortillas if that’s what makes you happy – we won’t tell anyone!
Keep in mind that flour tortillas generally don’t require the same softening process as corn tortillas, which can save you a step. However, a quick warm-up in the microwave or a dry skillet can make them even more flexible and pleasant to work with.
Can You Make Turkey Enchiladas Ahead of Time?
Absolutely! These turkey enchiladas are a fantastic make-ahead meal, perfect for busy weeknights or for entertaining. Preparing them in advance can save you a lot of time and stress later on. You have a couple of excellent options:
- Refrigerate: You can assemble the entire pan of enchiladas, cover it tightly with aluminum foil, and store it in the refrigerator for 2-3 days before you plan to bake them. When you’re ready to cook, simply take the dish out of the fridge about 30 minutes before baking to allow it to come closer to room temperature, then bake as directed, potentially adding an extra 10-15 minutes to the baking time to ensure they’re heated through.
- Freeze: For a longer-term solution, enchiladas freeze beautifully. Assemble the enchiladas in a freezer-safe baking dish. Once assembled, cover the dish tightly with a layer of plastic wrap, followed by a layer of aluminum foil, ensuring it’s sealed to prevent freezer burn. You can freeze them for up to 3 months.
To thaw and bake from frozen: For best results, it’s recommended to thaw the frozen enchiladas in the refrigerator overnight. Once thawed, remove the plastic wrap, keep the foil cover, and bake as directed, adding extra time if still very cold. If baking directly from frozen (not recommended for best texture, but possible in a pinch), increase the baking time significantly (perhaps by 30-60 minutes or more), keeping it covered until heated through, then uncover and bake until bubbly and the cheese is melted.
The Secret to Perfect Corn Tortillas: How to Soften Them
If you’re using corn tortillas for your enchiladas, the most common challenge is preventing them from cracking or falling apart when you roll them. The key to success is to properly soften them first. This makes them wonderfully pliable and much less likely to break, ensuring your enchiladas stay intact and beautiful. Here are three reliable methods to achieve perfectly soft corn tortillas:
- Microwave Method (Fastest & Easiest): This is the method often recommended for convenience. Place a stack of about 5-6 corn tortillas on a microwave-safe plate, wrap them in a damp paper towel (or a clean, damp kitchen towel), and microwave for 30-40 seconds. The steam created by the damp towel will soften them perfectly. Work in batches to ensure they stay warm and pliable as you assemble.
- Dry Skillet Method: For a slightly more traditional approach that adds a subtle toastiness, heat a dry skillet (cast iron works great) over medium-high heat. Place each tortilla in the hot skillet for about 10-15 seconds per side, flipping with tongs, until it is soft and flexible. You’re not looking for crispiness, just warmth and pliability. Keep the heated tortillas wrapped in a clean kitchen towel to maintain their warmth and moisture while you continue the process.
- Flash Fry Method (Most Traditional & Flavorful): This is the method many authentic Mexican restaurants use and results in the most pliable and flavorful tortillas, though it adds a few extra calories. Fill a shallow skillet with about 1/4 to 1/2 inch of neutral oil (like vegetable or canola) and heat it over medium-high heat. Quickly dip each tortilla into the hot oil for just 5-6 seconds per side until it becomes soft and flexible. Do not let them get crispy! Transfer the softened tortillas to a plate lined with paper towels to drain any excess oil before filling. This method can feel a bit more involved, but the results are undeniably delicious.
Whichever method you choose, remember to work quickly and keep your softened tortillas covered to retain their heat and moisture as you assemble your enchiladas. This step is crucial for an enchilada experience that’s both enjoyable to make and delicious to eat!
Sour Cream Substitutions for Creamy Enchiladas
If you don’t have sour cream on hand, or prefer a lighter or different option, there are several excellent substitutes that will still give your turkey enchiladas that desired creaminess and tang:
- Plain Greek Yogurt: This is a fantastic, healthier alternative. It offers a similar tangy flavor and thick, creamy texture, boosting the protein content.
- Cottage Cheese: For a slightly different texture but still creamy and rich, full-fat cottage cheese can be blended smooth or used as is for a more textured filling. It also adds a good protein boost.
- Cream Cheese: Softened cream cheese can be mixed into the filling for an incredibly rich and decadent flavor. It will make the filling extra smooth and luxurious.
- Mexican Crema: If you can find it, Mexican crema is very similar to sour cream but often thinner and less tangy, making it a wonderful authentic substitute.
Each of these options will bring a slightly different nuance to the flavor profile, so feel free to experiment and find your favorite!
What to Serve with Your Delicious Turkey Enchiladas
Turkey enchiladas are a complete meal on their own, but they truly shine when paired with some classic Mexican-inspired side dishes. Here are some perfect accompaniments to complete your feast:
- Instant Pot Spanish Rice: A flavorful and fluffy rice dish that perfectly complements the rich enchiladas.
- Homemade Refried Beans: Creamy, savory refried beans are a quintessential Mexican side that pairs wonderfully with any enchilada dish.
- Fresh Homemade Guacamole: The cool, creamy avocado offers a refreshing contrast to the warm, cheesy enchiladas.
- Restaurant Style Salsa: An extra bowl of your favorite salsa (or even a vibrant pico de gallo) for topping or dipping adds a fresh burst of flavor.
- Slow Cooker Black Beans: Simple, earthy black beans are a healthy and delicious side.
- Fresh Salad: A crisp green salad with a light vinaigrette can cut through the richness of the enchiladas and add a refreshing element to the meal.
More Creative Leftover Turkey Recipes
If you still find yourself with more turkey after making these amazing enchiladas, don’t worry! There are countless other delicious ways to enjoy your holiday leftovers. Explore some of these other fantastic recipes to keep your meal planning exciting and waste-free:
- Turkey Salad: A classic, light, and versatile option for sandwiches or salads.
- Turkey Tamale Pie: A comforting casserole with a cornbread topping and savory turkey filling.
- Instant Pot Tortilla Soup: Warm, spicy, and incredibly satisfying, perfect for a cozy meal.
- Turkey Pot Pie Noodles: A hearty and creamy twist on the traditional pot pie, made with noodles.
- Creamy Turkey Tortellini Soup: A rich and comforting soup that uses leftover turkey in a delicious way.
- Baked Turkey Taquitos: Crispy, flavorful, and a great appetizer or light meal using your leftover turkey.
Turkey Avocado Enchiladas Recipe
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Ingredients
- 3 cups cooked turkey, shredded or diced
- 1 1/2 cups salsa, (your favorite mild, medium, or hot)
- 3/4 cup sour cream
- 1/2 cup yellow onion, finely chopped
- 2 1/2 cups Cheddar cheese, shredded, divided
- 10 corn tortillas
- 28 oz can enchilada sauce
Instructions
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Preheat oven to 350º F (175°C).
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In a large bowl, mix together the chopped turkey, finely diced onion, salsa, sour cream, and 1 1/2 cups of the shredded cheddar cheese until everything is thoroughly combined.
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Pour approximately 1 cup of the enchilada sauce into the bottom of a 13×9 inch baking dish, spreading it evenly.
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To soften the corn tortillas: Wrap a stack of corn tortillas in a damp paper towel and warm in the microwave for 30-40 seconds, or use your preferred softening method (see section “How to Soften Corn Tortillas” above).
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Working with one tortilla at a time, place it on the counter. Spoon a generous amount of the turkey mixture down the center. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat this process with the remaining tortillas and filling until the dish is full.
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Pour the remaining enchilada sauce evenly over the top of the rolled enchiladas, ensuring they are well-covered.
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Cover the baking dish loosely with aluminum foil and bake for about 35 minutes, or until the sauce is hot and bubbly.
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Remove the foil and sprinkle the remaining 1 cup of cheddar cheese over the top of the enchiladas. Return the pan to the oven for an additional 5-10 minutes, or until the cheese is melted and golden brown.
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Allow the enchiladas to cool for 5 minutes before serving. This resting time helps them set, making them easier to remove from the pan and serve.
Notes
Nutrition Facts
Nutrition information is automatically calculated and should be used as an approximation. It may vary based on ingredients and specific preparations.
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