Leftover Turkey Enchilada Casserole

Transform your leftover turkey into a delightful enchilada casserole that combines smoky flavors and creamy cheese for a comforting meal.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Comfort Food, Mexican

Calories: 350

Filling Ingredients

2 cups shredded cooked turkey (or chicken) For best results, use turkey that’s been seasoned and cooked well.
4 ounces mild green chiles Canned or fresh, these add a pleasant kick.
2 teaspoons chili powder Adjust for spiciness as desired.
½ teaspoon salt Essential for enhancing all the flavors.
½ teaspoon garlic powder For that aromatic touch.
½ teaspoon onion powder Gives the filling a cozy, savory backdrop.

Assembly Ingredients

2 cups Monterey Jack cheese, shredded, divided Use high-quality cheese for the best melting texture.
8 pieces corn tortillas (10 inch) Soft and pliable, they hold the filling perfectly.
15 ounces enchilada sauce, divided Store-bought or homemade.

Preparation

Preheat your oven to 400°F (200°C).
Spread half of the enchilada sauce in the bottom of a 9x13 baking dish.
In a medium bowl, combine the shredded turkey, green chiles, chili powder, onion powder, garlic powder, and salt. Mix well.
Heat each tortilla in a dry skillet over medium heat for about 30 seconds on each side.

Assembly

Lay the warmed tortillas flat and divide half of the shredded cheese over the tortillas. Add a portion of the turkey mixture down the center.
Carefully roll the tortillas and place them seam side down in the baking dish.
Pour the remaining enchilada sauce over the rolled tortillas, followed by the remaining cheese.

Baking

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Garnish with toppings like olives, cilantro, or sour cream before serving.

Store leftovers in an airtight container in the refrigerator for up to 4 days. It can be assembled ahead of time and kept in the fridge overnight.