Leftover Turkey Enchilada Casserole
Give your holiday turkey leftovers a flavorful new life with this Leftover Turkey Enchilada Casserole! If you’re tired of the same old turkey sandwiches, this easy and delicious recipe is a perfect way to transform those leftovers into a satisfying, hearty meal. Packed with seasoned turkey, melted cheese, and zesty enchilada sauce, this dish is customizable and sure to please the whole family.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8
- Category: Appetizer
- Method: Baking
- Cuisine: mixica
Ingredients
2 cups shredded cooked turkey or chicken
4 ounces mild green chiles
2 teaspoons chili powder
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
2 cups Monterey Jack cheese, shredded, divided
8 corn tortillas (10-inch)
15 ounces enchilada sauce, divided
Instructions
- Preheat your oven to 400°F (200°C).
- Spread half of the enchilada sauce in a 9 x 13-inch baking dish.
- In a medium bowl, combine the shredded turkey, green chiles, chili powder, garlic powder, onion powder, and salt.
- Heat a small dry skillet over medium heat and warm each tortilla for 30 seconds on each side.
- Divide half of the shredded cheese over the tortillas, followed by the turkey mixture.
- Roll the tortillas up and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas, followed by the remaining cheese.
- Bake for 20–25 minutes, or until the cheese is golden and bubbly.
- Serve topped with sliced black olives, chopped fresh cilantro (or parsley), and a dollop of sour cream.
Notes
- For a boost of nutrition, try adding vegetables like bell peppers, corn, kale, or zucchini to the turkey filling.
- To make the dish even heartier, spread refried beans on each tortilla before adding the turkey mixture.
- If you like more heat, add sliced jalapenos or cayenne pepper to the turkey mixture.
- This recipe works well with shredded chicken or ground beef as a protein swap.
