Transform Your Leftovers: The Ultimate Easy Turkey Enchiladas Recipe
Turn that delicious leftover turkey into something truly extraordinary with these easy-to-make enchiladas. Packed with flavor, wonderfully versatile, and incredibly satisfying, they are the perfect solution for transforming holiday remnants into a brand new family favorite!
The post-holiday season often brings with it a delightful challenge: what to do with all that leftover turkey? While classic options like Leftover Turkey Soup are a comforting tradition in many homes, including ours, they often don’t fully utilize every last shred. And let’s be honest, there’s only so many turkey sandwiches one can enjoy before craving something different, something with a bit more zest and excitement.
That’s where these incredible turkey enchiladas come into play. They are a game-changer for repurposing cooked turkey, infusing it with vibrant Mexican flavors that always win over a crowd. Forget bland leftovers; these enchiladas are rich, savory, and wonderfully cheesy, offering a fresh culinary adventure that your taste buds will thank you for.
Why Turkey Enchiladas Are a Post-Holiday Must-Have
Beyond being an excellent way to use up holiday turkey, these enchiladas stand out as a fantastic meal in their own right. The tender, savory turkey provides a robust base that perfectly complements the zesty salsa, creamy sour cream, and sharp cheddar cheese. It’s a symphony of textures and tastes, all brought together by a rich enchilada sauce that permeates every bite.
The beauty of this recipe lies in its simplicity and versatility. Since your turkey is already cooked, much of the prep work is already done. This makes it a quick and easy weeknight dinner solution, even amidst the busiest schedules. Plus, you can easily customize the heat level and add in other ingredients like beans or vegetables to stretch the meal further or cater to different preferences. It’s a guaranteed crowd-pleaser that transforms a potential kitchen chore into a delicious opportunity.
Essential Ingredients for Flavorful Turkey Enchiladas
Creating these delectable turkey enchiladas requires a simple list of ingredients, many of which you likely already have on hand, especially after a holiday feast. Each component plays a vital role in building the layers of flavor and texture that make this dish so irresistible.
- Leftover Turkey: The star of the show. Shredded or diced, it’s the foundation of your filling. Any cooked turkey will work perfectly.
- Salsa: Your favorite kind! Whether you prefer mild, medium, or hot, chunky or smooth, the salsa adds a crucial burst of fresh, tangy flavor to the filling.
- Sour Cream: This provides a wonderful creaminess and a slight tang that balances the richness of the cheese and the spice of the salsa. It helps bind the filling together.
- Chopped Onion: Finely chopped, it adds an aromatic depth and a subtle sweetness that complements the other ingredients.
- Cheddar Cheese: A generous amount of shredded cheddar cheese, divided for both the filling and the topping, ensures cheesy goodness throughout. Feel free to use a blend of Mexican cheeses if you prefer.
- Enchilada Sauce: The backbone of any good enchilada. You can use a high-quality store-bought sauce for convenience or elevate your dish with a homemade version for an extra layer of flavor.
- Corn Tortillas: Traditionally used for enchiladas, they offer a distinct flavor and texture. We’ll cover how to soften them perfectly so they don’t break during rolling.
Want to spice things up? Don’t hesitate to use a hot salsa or finely mince some jalapeño peppers (seeds removed for less heat, or left in for a fiery kick) and mix them into the filling. If you’re looking to extend your turkey supply or simply want to add more texture and fiber, a can of rinsed and drained black or pinto beans is a fantastic addition to the filling mixture. These simple modifications allow you to tailor the enchiladas to your family’s taste preferences.
Step-by-Step Guide: Crafting Your Perfect Turkey Enchiladas
Making turkey enchiladas is surprisingly straightforward, especially since your turkey is already cooked. Follow these steps to assemble a pan of bubbling, cheesy perfection that will quickly become a household favorite.
- Prepare the Filling: In a large mixing bowl, combine the shredded leftover turkey, your chosen salsa, finely chopped onions, creamy sour cream, and about 1 ½ cups of the shredded cheddar cheese. Mix everything thoroughly until all ingredients are well combined and the filling is uniform. This ensures every bite is packed with flavor.
- Prepare the Baking Dish: Pour about 1 cup of your enchilada sauce into the bottom of a 13×9 inch baking dish. Spread it evenly to create a base that will prevent the tortillas from sticking and add moisture to the bottom of your enchiladas.
- Soften Tortillas: This is a crucial step to prevent your corn tortillas from tearing when rolled. Wrap a stack of corn tortillas in a damp paper towel and microwave them for 30-40 seconds, or until they are warm and pliable. (More detailed softening methods are discussed below.)
- Assemble the Enchiladas: Working with one softened tortilla at a time, place it on a clean counter. Scoop a generous amount of the turkey filling onto the center of the tortilla, sprinkling a little extra cheese on top of the filling if desired. Roll the tortilla tightly, tucking the ends as you go, and place it seam-side down in the prepared baking dish. Repeat this process until all the tortillas are filled and arranged snugly in the dish.
- Add the Sauce: Once all the enchiladas are neatly lined up in the baking dish, pour the remaining enchilada sauce evenly over the top, ensuring all the tortillas are well-coated. This will keep them moist and infuse them with deep flavor as they bake.
- Bake to Perfection: Cover the baking dish loosely with aluminum foil. Bake in a preheated oven at 350°F (175°C) for approximately 35 minutes, or until the enchiladas are heated through, the sauce is bubbly, and the edges are slightly golden.
- 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. Return the pan to the oven, uncovered, for another 5-10 minutes, or until the cheese is beautifully melted and bubbly. For an extra golden crust, you can briefly broil for 1-2 minutes, watching carefully to prevent burning.
- Rest and Serve: Once out of the oven, allow the enchiladas to stand for about 5 minutes before serving. This short resting period allows the flavors to meld and the enchiladas to set, making them much easier to cut and serve without falling apart.
Corn vs. Flour Tortillas: The Great Enchilada Debate
The question of corn versus flour tortillas for enchiladas often sparks lively discussions among food enthusiasts. If you’ve ever frequented food forums or my Facebook page, you’ll know people have strong opinions!
Traditionally, authentic enchiladas are made with corn tortillas. Their distinctive flavor and slightly chewier texture are classic to the dish. Corn tortillas hold up well to the sauce and bake, absorbing the flavors beautifully without becoming overly soggy. For this reason, corn tortillas are called for in this recipe, staying true to traditional Mexican preparation.
That being said, if you have a personal preference for flour tortillas, or simply find them easier to work with, absolutely use them! While some purists might argue that a flour tortilla-wrapped dish smothered in sauce is technically a “burrito” rather than an enchilada, the most important thing is that you enjoy your meal. In your own kitchen, culinary rules are meant to be bent and personalized. The dish will still be incredibly delicious, and we certainly won’t tell anyone!
Meal Prep Made Easy: Make-Ahead & Freezing Turkey Enchiladas
One of the many benefits of this turkey enchiladas recipe is how wonderfully it adapts to meal prep. Whether you’re planning for a busy week ahead or want to stock your freezer with ready-to-bake dinners, these enchiladas are an excellent choice.
To Make Ahead and Refrigerate: You can assemble the entire pan of enchiladas, just as described in the steps above, but hold off on baking. Once assembled, cover the baking dish tightly with aluminum foil or plastic wrap. Place it in the refrigerator for 2-3 days. When you’re ready to bake, simply remove it from the fridge and bake as directed, adding an extra 10-15 minutes to the baking time to ensure it’s heated through evenly from a cold start.
To Freeze for Later: For longer storage, completely assemble the enchiladas in a freezer-safe baking dish. Cover the dish with plastic wrap, then an additional layer of heavy-duty aluminum foil, ensuring it’s sealed as tightly as possible to prevent freezer burn. These enchiladas can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, transfer the frozen pan to the refrigerator overnight to thaw. Once thawed, bake them as per the instructions, again adding extra baking time (around 15-20 minutes) until they are hot and bubbly throughout.
Mastering Corn Tortilla Softening for Flawless Enchiladas
The most common hurdle when working with corn tortillas for enchiladas is preventing them from tearing or crumbling as you roll them. The secret to smooth, intact enchiladas lies in softening the tortillas first. This process makes them pliable and much less likely to break apart under the pressure of the filling. While the recipe calls for microwaving for its speed and ease, here are three effective methods you can use, so you can choose your favorite!
- Microwave Method (Fastest & Easiest): Stack about 5-6 corn tortillas together and wrap them securely in a damp paper towel or a clean, damp kitchen towel. Microwave for 30-40 seconds, or until they are warm and flexible. The steam from the damp towel helps them soften without drying out.
- Dry Skillet Method (Great for Texture): Heat a dry skillet (cast iron works wonderfully) over medium-high heat. Place each tortilla in the hot skillet for about 10-15 seconds per side, just until it becomes warm, soft, and pliable. Don’t let it get crispy. As you heat them, stack the warmed tortillas and keep them covered with a clean towel to retain the heat and moisture, which continues the softening process through steam.
- Flash Fry Method (Traditional & Flavorful): This is the more traditional method used in many Mexican households, adding a subtle richness and even more pliability. Fill a shallow skillet with about 1/4 inch of oil (vegetable or canola work well) and heat over medium-high heat. Quickly dip each tortilla into the hot oil for just 5-6 seconds per side – just enough for it to become soft and flexible, not crispy or browned. Use tongs to turn and remove. Place the flash-fried tortillas on a plate lined with paper towels to drain any excess oil before filling. This method adds a bit more fat and calories, but the resulting texture is incredibly tender.
Whichever method you choose, the key is to work quickly while the tortillas are warm and flexible. Keeping them covered after softening also helps them stay pliable.
Creamy Alternatives: What to Use Instead of Sour Cream?
Sour cream is often a staple in enchilada fillings, providing a creamy texture and a delightful tang that cuts through the richness of the cheese and the savory turkey. However, if you’re out of sour cream, looking for a lighter option, or simply prefer something different, several excellent alternatives can achieve a similar creaminess and flavor profile:
- Plain Greek Yogurt: This is a fantastic substitute for sour cream. It offers a similar tangy flavor and creamy texture, often with fewer calories and more protein. Choose full-fat or low-fat plain Greek yogurt for the best results in consistency.
- Cottage Cheese: For a protein boost and a slightly different texture, cottage cheese can be used. If you prefer a smoother consistency, you can blend the cottage cheese briefly before mixing it into the filling. It provides a mild, milky flavor.
- Cream Cheese: If you’re looking for an ultra-rich and thick filling, cream cheese is an excellent option. Allow it to soften at room temperature before mixing to ensure it incorporates smoothly. You might need to add a splash of milk or broth to thin it slightly if the filling becomes too dense.
Each of these alternatives will subtly alter the final taste and texture of your enchiladas, so feel free to experiment and find your favorite!
Perfect Pairings: What To Serve With Enchiladas
To complete your Mexican-inspired meal, pairing your turkey enchiladas with complementary side dishes can elevate the dining experience. Here are some classic and delicious options that perfectly accompany the rich flavors of enchiladas:
- Instant Pot Spanish Rice: A flavorful rice dish that perfectly soaks up any extra enchilada sauce.
- Refried Beans: A creamy, savory classic that’s a staple with any Mexican meal.
- Homemade Guacamole: Fresh, creamy avocado goodness adds a refreshing contrast.
- Restaurant Style Salsa: For extra dipping and a fresh, zesty kick.
- Black Beans: Simple, healthy, and a great source of fiber and protein.
Don’t forget some fresh toppings like chopped cilantro, sliced green onions, or a dollop of extra sour cream or Greek yogurt to add brightness and texture.
More Delicious Ways to Use Leftover Turkey
If you find yourself with even more leftover turkey after enjoying these incredible enchiladas, don’t worry! There are countless ways to transform it into new and exciting meals. Here are a few more recipes to keep that delicious turkey from going to waste:
- Turkey Salad
- Turkey Tamale Pie
- Instant Pot Tortilla Soup
- Pot Pie Noodles (can easily substitute turkey for chicken)
- Creamy Tortellini Soup (use turkey instead of chicken)
- Baked Taquitos (swap in shredded turkey)
Turkey Avocado Enchiladas
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Ingredients
- 3 cups cooked turkey
- 1 1/2 cups salsa, (whatever is your favorite)
- 3/4 cup sour cream
- 1/2 cup onion, finely chopped
- 2 1/2 cups Cheddar cheese, divided
- 10 corn tortillas
- 28 oz can enchilada sauce
Instructions
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Preheat oven to 350º F.
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In a bowl mix together chopped turkey, onion, salsa, sour cream, and 1 1/2 cups cheese until everything is well combined.
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Pour about 1 cup of enchilada sauce into the bottom of a 13×9 inach baking dish.
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Wrap corn tortillas in damp paper towel, and warm in the microwave.
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Working with 1 tortilla at a time; place tortilla on the counter. Fill with some of the turkey mixture and some cheese. Roll tortilla, and place seam side down in baking dish. Repeat with the remaining tortillas.
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Pour remaining enchilada sauce over the top of the enchiladas.
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Cover with foil and bake for about 35 minutes, until bubbly and warm.
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Uncover, sprinkle with remaining cheese. Return to the oven for 5 minutes, or until cheese is melted.
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Allow to cool for 5 minutes before serving (makes them easier to remove from the pan).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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