This leftover turkey enchilada casserole recipe is a delicious way to enjoy those Thanksgiving turkey leftovers! So simple, easy to make, and full of big, bold flavors. This recipe makes enough to feed a crowd!
Got Thanksgiving turkey leftovers?
We love making Spatchcock Turkey for Thanksgiving and Christmas, since it cooks fast and results in crispy skin and juicy meat. It never fails: no matter how many friends and family come over for Thanksgiving, no matter what size bird we get - leftovers are almost always inevitable.
Luckily there are so many different leftover turkey recipes that you won't get bored enjoying turkey for a few more days! We love making Crockpot Turkey Tetrazzini and slicing up turkey for Turkey Pesto Sandwiches.
But if you still have houseguests over or you have a large family to feed, this Leftover Turkey Enchilada Casserole is the best recipe to try!
🌟 Why this recipe works
This turkey enchiladas casserole is a winning recipe that I can't get enough of. I hope you try it and fall in love with it, too!
- Great leftover recipe - This casserole is such a great way to use up leftover Thanksgiving turkey. The amount of turkey you use can easily be adjusted based on the amount you have leftover.
- Easy - This recipe is super easy to make using simple ingredients that are easy to find in any local grocery store. And I've got step-by-step photos down below to help you along the way.
- Flavorful - With fiery enchilada sauce and green chiles, black beans and corn, cream cheese and fresh herbs, you'll love the big bold flavors in every bite of this enchilada recipe!
- Feeds a crowd - This easy turkey enchilada casserole recipe makes enough to feed anywhere from 8 to 12 people.
🛒 Ingredient notes
- Enchilada sauce - You can use your own homemade enchilada sauce, but for convenience, we're using storebought red enchilada sauce for this recipe. It's inexpensive and easy to find in any local grocery store. As for the heat level of this enchilada casserole, you can easily control it by choosing to use mild, medium, or spicy enchilada sauce.
- Tortillas - We use flour tortillas because they bake up nicely and lend a soft texture to the enchiladas.
- Turkey meat - You can use up to 3 cups of leftover turkey meat, either thinly sliced or cut into small cubes. It's up to you. I would recommend using at least 2 cups of leftover turkey meat. If you use less than 3 cups
- Cream cheese - You just need 4 ounces of softened cream cheese, which is half of a standard block of cream cheese (usually sold in 8-ounce blocks).
- Cheese - Shredded cheeses add to the melty cheese factor of this dish. You can use a package of Mexican cheese, or your own combination of cheeses, such as cheddar cheese, Monterey Jack cheese, or Colby cheese.
- Lime juice - A squeeze of fresh lime juice adds some nice acidity to balance out the flavors.
- Black beans - Hearty black beans add some extra protein and help create a richer filling.
- Corn - I love adding sweet corn to the filling as added vegetables and to balance the flavors.
- Green chiles - Just a little bit of diced green chiles adds some heat.
- Cilantro - Chopped fresh cilantro leaves brighten up the dish.
- Salt and pepper (not shown) - Taste the filling before adding it to the tortillas. If you feel it needs it, sprinkle in a little kosher salt and ground black pepper.
Optional additional ingredients:
You can add any of your favorite toppings, such as avocado, green onions, black olives, chopped bell peppers, and salsa. You can also add some taco seasoning to the filling if you like.
✅ Step-by-step instructions
Be sure to follow the full ingredients list and detailed instructions in the printable recipe card at the bottom of this post. These step-by-step photos are here as an extra helpful guide so you can make the best leftover turkey enchilada casserole!
First, preheat your oven to 350°F.
- Pour 1 cup of enchilada sauce on the bottom of the baking dish. Make sure it evenly covers the bottom.
- In a large bowl mix together all of the filling ingredients.
3. Divide the filling evenly among the tortilla rounds. I find that usually 3-5 tablespoons of filling per tortilla is enough.
4. Carefully roll up the tortillas from one end to the other.
5. Place the first rolled tortilla seam side down onto one end of the casserole dish.
6. Repeat with the remaining filled tortillas.
7. Pour the remaining sauce evenly over the entire casserole.
8. Sprinkle the remaining cheese evenly over the casserole.
Bake at 350°F for 25-30 minutes, until the cheese has melted.
👩🏻🍳 Cooking tips and recipe FAQs
- Take the cream cheese out of the refrigerator about 30 minutes before you start making this turkey casserole. That way, it's softened and mixes easily for the filling. You can also place the cream cheese on a microwave safe plate and microwave in 10-second increments until it's just softened.
- Take care not to melt the cream cheese. You just need it to be soft enough that an indentation easily forms when you press a finger into it.
- Adjust the heat level of this dish by selecting mild, medium, or spicy enchilada sauce.
- Substitute green enchilada sauce for red enchilada sauce.
- Substitute corn tortillas for flour tortillas.
- You can use leftover rotisserie chicken or cooked ground chicken to make chicken enchiladas casserole.
Allow the casserole to cool, then store in an airtight container in the refrigerator for up to 5 days.
Yes! Store in a freezer safe airtight container in the freezer for up to two months. Allow the casserole to thaw overnight in the refrigerator.
🍽 Serving ideas
🍷 🥂 Wine pairings
The complex flavors of turkey enchiladas make it a joy to pair with wines. Two wines in particular pair beautifully with this casserole: Zinfandel and Chardonnay.
If you're a red wine lover, opt for a fruit-forward and slightly spicy Zinfandel. It has bold, ripe fruit flavors, often with hints of blackberry, cherry, and even a touch of pepper. These flavors can complement the savory and slightly spicy notes of the casserole.
Zinfandel's moderate tannins and moderate to high acidity can provide a good structure for the dish. The smoky and sometimes smoldering characteristics of Zinfandel can also complement the charred or roasted notes that might come from the cheese on top of the casserole.
For white wine lovers, a nice, unoaked or lightly oaked Chardonnay can be an excellent choice for turkey enchiladas casserole. Its medium to full body and balanced acidity will help cut through the richness of the cheese and the spiciness of the enchilada sauce.
Look for a Chardonnay with notes of green apple, pear, and citrus, as these flavors can provide a refreshing contrast to the dish. The wine's subtle creaminess can also harmonize with the creamy elements in the casserole, such as sour cream or avocado.
🍳 Kitchen tools and equipment
Ready to make this recipe? Here are the kitchen tools and equipment you'll need:
More Mexican-inspired recipes
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Leftover Turkey Enchiladas Casserole
- 1 9" x 13" baking dish
- 28 ounces (one 28-ounce can) red enchilada sauce
- 3 cups leftover turkey meat, sliced or diced into small pieces
- 1 can (14.5 ounces) black beans, drained and rinsed
- 1 cup corn
- 4 ounces (one 4-ounce can) diced green chiles
- 4 ounces cream cheese, softened
- ¼ cup lime juice
- ½ cup chopped cilantro, divided
- 6 ounces (one 6-ounce package) shredded Mexican cheese (about 2½ cups)
- 8 large flour tortillas
- Preheat the oven to 350°F.
- Pour 1 cup of enchilada sauce into the baking dish and swirl to spread the sauce across the bottom of the dish. Set aside.
- In a large bowl, mix together the turkey meat, beans, corn, diced green chiles, cream cheese, lime juice, ¼ cup chopped cilantro and 1 cup of Mexican cheese.
- Place approximately ½ cup of filling into the center of a tortilla wrap. Gently roll the wrap tightly, then place the seam-side down onto the prepared baking dish. Repeat with the remaining 7 tortillas and filling, placing each filled tortilla wrap next to the one before it. When you finish, the filled tortillas should fill the baking dish.
- Pour the remaining enchilada sauce over the tortillas.
- Sprinkle the remaining cheese evenly across the top.
- Bakt at 350°F for 25 to 30 minutes, uncovered, until the tops are slightly golden brown and the cheese is melted.
- Sprinkle the remaining cilantro over the top and serve slices with your favorite toppings, such as additional sour cream, black olives, and/or lime wedges.
- Substitute 1 cup of shredded cheddar cheese plus 1 cup of Monterey Jack or Colby cheese for the Mexican cheese
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.