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Best way to use up your leftover holiday turkey (or chicken!). A crowd-pleaser for kids + grown ups!
We all love a leftover turkey slider. But have we had leftover Thanksgiving turkey enchiladas stuffed with melted cheddar cheese both inside and on top? Because I think we’ve just taken holiday leftovers to the next level. I mean, is this a reason to make a Thanksgiving turkey? Maybe, maybe so.
I particularly love this recipe because you can use up all the leftover turkey (or leftover rotisserie chicken if you’re making this year round) without it actually tasting like leftovers. It’s really just delightful cheesy enchiladas and you can customize it to what you have on hand – adding in black beans, corn, mushrooms or any other veggies you might have lying around.
tips and tricks for success
- Save all your turkey leftovers. Dark meat, white meat, save it all! This is a great recipe to repurpose all those holiday leftovers. Don’t have any turkey leftover? Shredded rotisserie chicken will also work so well here.
- Soften the tortillas. Warm the tortillas first so they are easier to roll. Wrap the tortillas in a damp paper towel and microwave for about 30 seconds. You can also fry the tortillas, in batches, in a little bit of oil (about 1 tablespoon vegetable oil) until crispy but pliable.
- Make it spicy. If you prefer a little bit of heat, diced jalapeno is a great addition with your onion and bell pepper.
- Do not overstuff. Size matters! Overstuffing may sound like a good idea since the filling is the best part, but this can result in ripped tortilla and overspill.
- Broil for crispy edges. Love those crispy edges? Broil (optional step) the enchiladas for a few minutes, watching carefully, until bubbling and crisped.
what to serve with enchiladas
Leftover Thanksgiving Turkey Enchiladas: Frequently Asked Questions
Canned enchilada sauce is such a great shortcut but if you have the time, here is our favorite recipe for an easy homemade red enchilada sauce – it makes all the difference!
Absolutely! You can use corn or flour, it really just depends on personal preference. Corn tortillas are traditionally used for enchiladas as they maintain their structure a little more (less cracking and tearing when rolled) but either option will work great here.
Any kind of leftover chicken (shredded or diced) works well here.
Sweet potato, mushrooms, zucchini and cauliflower are all great options.
We love Cheddar but Mexican blend, Colby Jack, Pepper Jack and Monterey Jack can also be used.
Yes! Enchiladas is a great dish to make ahead of time and assemble the night before, letting it come to room temperature for about 30 minutes prior to baking.
- 2 â…“ cups red enchilada sauce, divided
- 1 tablespoon vegetable oil
- 1 medium sweet onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 ½ teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 4 cups coarsely shredded turkey or rotisserie chicken
- 1 (4-ounce) can diced green chiles
- â…“ cup chopped fresh cilantro leaves
- 2 cups shredded sharp cheddar cheese, divided
- Kosher salt and freshly ground black pepper, to taste
- 12 5-inch corn tortillas, warmed
- ¼ cup diced red onion
- ¼ cup crumbled cotija cheese
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Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray. Spread 1/3 cup enchilada sauce onto the bottom of the baking dish.
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Heat vegetable oil in a large cast iron skillet over medium heat. Add onion and bell pepper, and cook, stirring frequently, until tender, about 3-4 minutes.
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Stir in garlic, chili powder, cumin and oregano until fragrant, about 1 minute. Remove from heat.
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Stir in turkey or chicken, green chiles, 1/2 cup enchilada sauce and cilantro. Stir in 3/4 cup cheese; season with salt and pepper, to taste.
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To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/2-3/4 cups of the turkey mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and turkey mixture.
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Top with remaining enchilada sauce and remaining cheese.
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Place into oven and bake until bubbly, about 35-40 minutes.
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Serve immediately, sprinkled with red onion and cotija cheese.