Transforming Thanksgiving leftovers into something exciting can be a joy, and these Thanksgiving Turkey Enchiladas are proof. I remember the first time I rolled up leftover turkey in tortillas, topped them with sauce and cheese—it felt like a brand-new meal. With tender turkey, savory sauce, and melted cheese, these enchiladas are cozy, comforting, and the perfect way to refresh your holiday table the day after.
Ingredients
3 cups cooked turkey, shredded
8 flour or corn tortillas
1 cup onion, diced
2 garlic cloves, minced
2 cups enchilada sauce (red or green)
2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
1 cup sour cream (optional, for serving)
1 tbsp olive oil
1 tsp cumin
1 tsp chili powder
1/2 cup fresh cilantro, chopped
Lime wedges, for serving
Instructions
Preheat oven to 375°F (190°C). Heat olive oil in a skillet and sauté onion and garlic until fragrant. Stir in shredded turkey, cumin, and chili powder. Warm tortillas slightly to make them flexible. Spread a spoonful of enchilada sauce on each tortilla, add turkey filling, sprinkle cheese, and roll up. Place seam-side down in a greased baking dish. Pour remaining sauce over enchiladas and top with cheese. Bake 20–25 minutes until cheese is melted and bubbly. Garnish with cilantro and serve with sour cream and lime wedges.
Substitutions
Use leftover chicken instead of turkey. Swap flour tortillas with corn tortillas for a gluten-free option. Replace enchilada sauce with salsa verde for a tangy twist. Try dairy-free cheese and plant-based sour cream for a vegan version.
Equipment
Large skillet
Baking dish
Mixing spoon
Cutting board and knife
Oven
Storage
Refrigerator: Store in airtight container for up to 3 days.
Freezer: Freeze baked enchiladas for up to 2 months. Reheat in oven until hot.
Reheating: Warm in oven at 350°F until cheese is bubbly again.
Top Tips
Warm tortillas before rolling to avoid tearing. Don’t overfill tortillas—use moderate portions for easy rolling. Add extra sauce to keep enchiladas moist. Garnish generously with cilantro and lime for freshness.
FAQs
Can I make these ahead of time? Yes, assemble them and refrigerate up to 24 hours before baking.
Can I make them spicy? Add jalapeños or use spicy enchilada sauce.
Do I need to use leftover turkey? No, rotisserie chicken or beans also work great.
What sides go well with turkey enchiladas? Mexican rice, refried beans, or a fresh green salad.