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Leftover Thanksgiving Turkey Enchiladas
5 from 3 votes

Leftover Thanksgiving Turkey Enchiladas

Best way to use up your leftover holiday turkey (or chicken!). A crowd-pleaser for kids + grown ups!

Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hr 10 mins
Servings: 6 servings
Course: Main Course
Cuisine: American

Ingredients

  • 2 ⅓ cups Red Enchilada Sauce divided
  • 1 tablespoon vegetable oil
  • 1 onion diced, medium sweet
  • 1 red bell pepper diced
  • 3 cloves garlic minced
  • 1 ½ teaspoons chili powder
  • 1 teaspoon cumin ground
  • 1 teaspoon oregano dried
  • 4 cups turkey or rotisserie chicken; coarsely shredded
  • 1 (4-ounce) can diced green chiles
  • ⅓ cup cilantro fresh, chopped leaves
  • 2 cups cheddar cheese divided, shredded sharp
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 12 corn tortillas warmed, 5-inch
  • ¼ cup red onion diced
  • ¼ cup cotija cheese crumbled

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Stir in garlic, chili powder, cumin and oregano until fragrant, about 1 minute. Remove from heat.
  4. 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.
  5. 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.
  6. Top with remaining enchilada sauce and remaining cheese.
  7. Place into oven and bake until bubbly, about 35-40 minutes.
  8. Serve immediately, sprinkled with red onion and cotija cheese.