Turkey Enchiladas

This year, work some leftover-turkey magic with this turkey enchilada recipe. Filled with rice, lots of savory flavors from green chiles and olives, and the warmth of cumin, this dish might just become a regular request throughout the year.

These turkey enchiladas are stuffed with a filling that comes together in one pan. Then, they’re smothered in green enchilada sauce and cheese and baked in the oven. They’re delicious and filling, perfect for when you need to feed a household during the busy holidays.

Move over, turkey soup and turkey tetrazzini. This will be everyone’s favorite new leftover turkey recipe.

Ingredients for Turkey Enchiladas

• Turkey: Cubed or shredded cooked turkey is the star of our turkey enchilada recipe, whether it’s white or dark meat (or both!). Just make sure you know how long turkey is good in the fridge before using it.
• Chicken broth: We use broth in the saucy turkey filling. You can use chicken broth or that homemade turkey stock you’ve got in the fridge.
• Rice: Using rice in the filling helps stretch your dollar (and cooking efforts!) even more. Use already-cooked rice to make sure it’s soft enough for the baked turkey enchiladas.
• Sour cream: Sour cream adds creaminess and a bit of tanginess to the enchilada filling. Full-fat always tastes best, but you can use low-fat, as well.
• Tortillas: Use your favorite brand of flour tortillas. Just make sure they’re soft and pliable so they don’t break when you roll them. Feeling ambitious? You can always try your hand at homemade tortillas (they’re so easy!).
• Enchilada sauce: We use a green enchilada sauce, but if you prefer red enchilada sauce, that’s totally fine. Our recipe for cheese enchiladas with green sauce has a great DIY green sauce you can try.
• Cheese: A shredded Mexican cheese blend—usually a mix of cheddar, Monterey Jack, and easy-melting queso quesadilla and Asadero cheeses—adds the most flavor. But if all you have is cheddar or Monterey Jack, use it!

Directions

Step 1: Make the turkey filling

Preheat the oven to 350°F. In a large saucepan, combine the turkey, broth, rice, tomatoes, onion, green chiles, sour cream, green olives, cilantro and cumin. Bring to a boil. Reduce the heat, and simmer the mixture, uncovered, for 20 minutes. Remove from heat.

Step 2: Assemble the turkey enchiladas

Make an assembly line with tortillas, turkey filling, enchilada sauce and cheese. Place 3/4 cup turkey filling down the center of each tortilla, then top with 1 teaspoon enchilada sauce and 1 tablespoon cheese. Roll each tortilla up, leaving the outer ends open, and arrange them seam side down in a greased 13×9-inch baking dish. Once the pan is filled, pour the remaining enchilada sauce over top, and sprinkle with remaining cheese.

Editor’s tip: If you like your enchiladas extra saucy, dip the tortillas in enchilada sauce before filling. You can still add more on top before baking.

Step 3: Bake the enchiladas

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Cover the enchiladas with aluminum foil, and bake for 30 minutes. Uncover the baking dish, and bake for 8 to 10 minutes longer or until bubbly.

Recipe Variations

• Make chicken enchiladas: Our turkey enchilada recipe is also great for using up leftover chicken. You can also just buy a rotisserie chicken to make the enchiladas.
• Use ground meat: Don’t want to wait for Thanksgiving or Christmas turkey leftovers? These enchiladas can be made with ground turkey, beef or chicken instead. Make sure to cook the meat before mixing it with the other filling ingredients.
• Add beans or vegetables: Black beans, pinto beans, white beans—whatever you like, they’re great for adding even more heft to any dish. You can also add spinach, mushrooms, zucchini or any vegetable you love.
• Corn tortillas work, too: Prefer corn tortillas? They’re actually what’s typically used, so go for it. Buy your favorite brand, or make homemade corn tortillas, which, just like flour tortillas, are incredibly easy.

How to Store Turkey Enchiladas

Store leftover turkey enchiladas in an airtight container for up to four days. Note, however, that how long they last depends on how long ago you cooked the turkey. Turkey leftovers in general should be eaten within a week.

How to Freeze Turkey Enchiladas

You can freeze unbaked turkey enchiladas for up to three months. Prepare the enchiladas through step 2, and wrap tightly to store in the freezer. Thaw the enchiladas overnight in the refrigerator, let them sit out for 30 minutes before baking. Bake, covered, in a 350° oven for 30 minutes, or until warmed through. Uncover and bake for 8 to 10 more minutes.

Turkey Enchiladas Tips

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How do you keep turkey enchiladas from getting soggy?

To keep enchiladas from getting soggy, don’t let a lot of sauce pool in the bottom of the dish. Also, make sure to bake them until just heated through and the cheese has melted.

How do you serve turkey enchiladas?

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Serve turkey enchiladas topped with sour cream, fresh cilantro, avocado slices, corn, pico de gallo or guacamole. The sky’s the limit!

What side dishes go with turkey enchiladas?

A delicious corn and black bean salad and refried beans are perfect side dishes for enchiladas. A bowl of chips, salsa and guacamole—and maybe a classic margarita for the adults—wouldn’t hurt, either!