These delicious leftover Turkey Enchiladas are a great way to repurpose leftover roasted turkey. They’re cheesy, flavorful, easy to make, and so delicious!

Why You’ll Love These Turkey Enchiladas

• Classic cheesy goodness – who doesn’t love a good cheese pull? these cheesy enchiladas are saucy, cheesy, and just so good.
• They’re a fun way repurpose leftover turkey – these are perfect to make after the holidays when you may have a lot of leftover roasted turkey. This recipe is a great way to completely repurpose those leftovers into something completely new and exciting.
• Made with simple ingredients – all you need are a few simple ingredients to pull these together.

Watch How to Make This Recipe

Reader Favorite Enchilada Recipes

• Cheesy Green Enchiladas
• Chicken Enchilada Soup
• Green Chicken Enchilada Casserole
• Vegetarian Enchilada Casserole
• Turkey Enchilada Skillet
• Chicken Enchilada Skillet

Recipe Ingredients

Leftover Shredded Turkey: any combination of shredded turkey will work in this recipe! you can go with all turkey breast or use a blend of both dark meat and white meat.

Greek yogurt: these enchiladas have a creamy, cheesy filling thanks to the addition of Greek yogurt.

Cilantro: I like to use both the stems and leaves of cilantro for the best flavor.

Enchilada Sauce: this recipe calls for red enchilada sauce.

Veggies: a combination of bell pepper, onion, and baby spinach are added to the filling.

Spices: for these enchiladas we are using a blend of cumin, dried oregano, salt, and pepper.

Lime Juice: fresh lime juice is a must in the enchilada filling. You’ll also need some extra lime wedges for serving.

Tortillas: I prefer to use flour tortillas for this recipe. If you need a gluten free option, I’ve included some below!

Cheese: Monterrey jack cheese melts so well and it’s the perfect choice for these enchiladas.

Ingredient Substitutions and Additions

• Turkey – easily swap the shredded turkey in this recipe for leftover roasted chicken. If you want a vegetarian option then swap the shredded turkey for a can drain and rinsed black beans. You could also try this Vegetarian Enchilada Casserole if you like!
• Greek Yogurt – replace the Greek yogurt with sour cream if you prefer.
• Cheese – I love the creamy melty-ness of Monterrey jack cheese in this recipe, but you’re welcome to use whatever cheese you prefer in these enchiladas! Sharp cheddar is another delicious option.
• Tortillas – need to keep this recipe gluten free? you can swap the flour tortillas for corn tortillas or your favorite grain free tortillas.
• Veggies – I personally love this recipe because it’s so easy to customize with extra veggies. Feel free to throw in some extra bell pepper, zucchini, or even mushroom if you like.

Helpful Kitchen Tools

CASSEROLE DISH

LARGE MIXING BOWL

MEASURING CUPS

MEASURING SPOONS

MIXING SPOON

How to Make Leftover Turkey Enchiladas

Step One: Preheat oven to 400 degrees and grease 9×13 baking dish with avocado spray.

Step Two: Heat a large skillet over medium high heat. Once hot, add the avocado oil, diced onion, diced bell pepper, and minced garlic. Sauté the garlic, onion, and bell pepper in avocado oil until tender. Next, add the baby spinach and sauté for 1-2 minutes until it is just wilted. Set aside.

Step Three: Add the shredded turkey, sautéed veggie mixture, Greek yogurt, cheese, cilantro, enchilada sauce, cumin, oregano, lime juice, salt, and pepper to a large mixing bowl. Stir until everything is well combined.

Step Four: Pour 1/3 a cup of enchilada sauce in the bottom of a 9×13 baking dish. Next, microwave the flour tortillas for 30 seconds to 1 minute, flipping halfway through, until warm and pliable. Next, pour 1/2 cup of enchilada sauce on a large plate. One at a time, gently dip a tortilla in the enchilada sauce until lightly coated on both sides. Scoop around 1/3 a cup of the filling into the tortilla and then gently roll up and place in the baking dish, seam side down. Repeat the process until all 8 enchiladas have been made.

Step Five: Pour the remaining enchilada sauce over the enchiladas and then top with the remaining shredded Monterey Jack cheese.

Step Six: Bake the enchiladas at 400 degrees for 15-20 minutes or until the top becomes golden brown and bubbly. Garnish with cilantro, diced red onion, and lime wedges before serving. Enjoy!

Side Dish Suggestions

• CILANTRO LIME COCONUT RICE
• HERBED BROWN BUTTER CHEDDAR CORNBREAD
• DELICIOUS MEXICAN STREET CORN SALAD
• QUICK PICKLED ONIONS
• AVOCADO CORN SALSA
• FRIED PLANTAINS WITH CINNAMON AND SEA SALT
• GLUTEN FREE HONEY CORNBREAD
• PICO DE GALLO

Topping Ideas

Here are a few of my favorite topping ideas: 

• sliced avocado
• chopped cilantro
• fresh diced tomatoes
• diced red onion
• fresh lime wedges
• sliced jalapeno peppers

Can I Prep The Enchiladas in Advance?

Yes! You sure can! Just assemble everything and then cover tightly with foil before placing in the fridge. When you are ready to bake the casserole, remove the dish from the fridge and place on the counter for 20 minutes and allow it to come to room temperature before baking.

Tips and Tricks

• Make sure that you are shredding your own cheese instead of buying a pre-shredded bag of cheese for ultimate cheesy goodness. Pre-shredded cheese contains stabilizers which causes it to melt differently. If you want to save time, you can use a food processor to shred the cheese if you prefer.
• Take five minutes to let the enchiladas rest before serving. This gives the enchiladas a chance to set a bit before serving.
• If you prefer the enchiladas to be a bit more brown on top then you can place them under the broiler for a minute or so before removing from the oven.

How to Store, Freeze, and Reheat

Store: Store any leftover enchiladas, tightly covered, in the fridge for up to three to four days.

Freeze: let the enchiladas come to a complete cool. Then, transfer them to a freezer safe container. The enchiladas will be good in the freezer for up to 3 months.

Reheat: to reheat the enchiladas from frozen you can remove them from the freezer and place in the fridge to thaw completely. Once thawed, you reheat in the microwave or in a 350 degree oven until warmed through.

More Leftover Turkey Recipes

• Turkey Noodle Soup
• Leftover Turkey Salad
• Turkey and Cheese Sliders with Delicious Cranberry Aioli

Get all of the best ways to use leftover turkey, here! 

I hope you give these Turkey Enchiladas a try! They are so easy to make and delicious! If you do give this recipe a try, let me know! 

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Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Eat Love Eat

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