Got leftover turkey? These Leftover Turkey Enchiladas turn yesterday's holiday meal into a brand-new dinner that tastes nothing like leftovers. They're creamy, cheesy, saucy, and packed with simple pantry staples, perfect for stretching your budget.
Save This Recipe to Your Inbox
Enter your email and we’ll send this recipe straight to your inbox.
By signing up, you’ll join our email list and can unsubscribe anytime.
If you're working through a lot of holiday leftovers, this Leftover Turkey Enchiladas recipe fits perfectly into a weekly meal plan alongside dishes like my Leftover Turkey Lasagna and cozy Leftover Turkey & Dumpling Soup.
What makes these turkey enchiladas so amazing is the homemade enchilada sauce. It comes together in minutes and tastes better than anything from a can.
These enchiladas are easy to prep, freezer-friendly, and totally customizable with beans, corn, or veggies you already have.
If you love frugal dinner makeovers, also check out my reader-favorite Chicken Fajita Freezer Meal and Leftover Turkey Jambalaya for more delicious ways to reinvent leftovers.
Jump to:
- 💛 Why You'll Love This Recipe
- 🛒 Ingredients
- 🔀 Substitutions & Variations
- 🥣 Recipe Add-Ins
- 💰 Budget-Friendly Tips
- 🥄 Instructions for Leftover Turkey Enchiladas
- 👩🏻🍳 Expert Tips
- ❄️ Storage, Reheating & Make Ahead
- 🥗 Side Dishes or Pairing Ideas
- ❓ Leftover Turkey Enchiladas FAQs
- 🍽️ More Recipes You'll Love
- 📖 Recipe
- 💬 Comments
💛 Why You'll Love This Recipe
- It transforms leftovers into a whole new meal. No more turkey fatigue. These Leftover Turkey Enchiladas taste restaurant-worthy and comforting without reminding anyone of Thanksgiving.
- Budget-friendly and pantry-friendly. Uses inexpensive ingredients like homemade enchilada sauce, leftover meat, and affordable mix-ins like corn and beans.
- Quick enough for busy nights. Prep in 10-15 minutes and bake, no complicated steps, perfect for weeknights or meal prep.
🛒 Ingredients
- Leftover turkey - A great way to use what you already have while adding hearty flavor and protein.
- Cheddar cheese - Melts beautifully and creates a gooey, comforting filling.
- Flour tortillas or corn tortillas - The structure of the enchilada; flour gives softer rolls, corn adds classic texture.
- Homemade enchilada sauce - Adds depth, warmth, and bold flavor you won't get from canned.
- Corn & onion - Adds texture, sweetness, and balance to the rich turkey filling.
- Sour cream or cream cheese - Gives the filling a creamy, luscious texture.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Tortillas: Use corn or flour. Corn adds authentic flavor and crisp edges; flour gives a softer bite that kids love. Warm before rolling to prevent cracking.
Cheese: Swap cheddar for Monterey Jack or Pepper Jack for a smoother melt and a little extra flavor.
Sauce: Store-bought enchilada sauce works fine. Choose mild, medium, or hot. Homemade still gives the best flavor.
Meat: Works with rotisserie chicken, leftover pork, or shredded beef. The sauce adds richness, so lean meats still shine.
Creaminess: Use Greek yogurt or cream cheese instead of sour cream for a thick, creamy filling.
🥣 Recipe Add-Ins
Mix in black beans, Oven Roasted Peppers and Onions, sautéed veggies, or chopped spinach to stretch the dish further and add extra flavor, color, and nutrition.
💰 Budget-Friendly Tips
Reduce the meat: Use half turkey and bulk up the filling with beans, extra corn, rice, or sautéed veggies.
Use in-season produce: Onions, canned corn, and beans are low-cost year-round and stretch the meal to feed more people.
Make the sauce homemade: Pantry staples + 5 minutes = cheaper and more flavorful than buying a can.
🥄 Instructions for Leftover Turkey Enchiladas
Step 1: Whisk the oil and flour (Image 1) to make a smooth roux (Image 2) then add spices. (Image 3) Whisk to combine. (Image 4)
Step 2: Add in the tomato paste (Image 5) and stir again to combine. (Image 6)
Step 3: Add in the water (Image 7) and whisk to combine. (Image 8)
Step 4: Continue to simmer until it thickens slightly. Adjust seasoning and consistency as needed.
Step 5: Sauté the diced onions over medium heat with a small splash of oil (Image 9) until soft. About 5 minutes. (Image 10)
Step 6: Add in the shredded turkey and frozen corn. Stir together for a moment to warm through (Image 11), then transfer to a large mixing bowl. (Image 12)
Step 13: Add the sour cream to the bowl of filling ingredients. (Image 13) Stir to combine. (Image 14)
Step 14: Spread a thin layer of enchilada sauce across the bottom of a 9×13 pan to keep tortillas from sticking. (Image 15)
Step 15: Add ⅓-½ cup filling to each warmed tortilla. Top with some shredded cheese. (Image 16)
Step 17: Roll tightly. (Image 17) and place seam-side down in your prepared pan. (Image 18) Repeat filling, rolling, and placing for all tortillas, reserving ½ cup of cheese for the topping.
Step 18: Pour the remaining sauce over the enchiladas and sprinkle with reserved cheese. (Image 19)
Step 19: Bake 20-25 minutes at 350°F until melted, golden, and hot throughout. (Image 20)
Step 20: Let cool 5 minutes so they set slightly. Top with sour cream, cilantro, or green onions. Enjoy!
👩🏻🍳 Expert Tips
- Warm tortillas briefly so they roll without cracking. If using corn tortillas, dip them in a little warm enchilada sauce first to help them stay flexible.
- Don't over-stuff. Too much filling makes them burst open while baking.
- Add a spoonful of sauce inside each tortilla for extra flavor. If your sauce thickens too much while cooling, whisk in a splash of water to loosen it.
- Let the baked enchiladas rest 5-10 minutes so they slice and serve neatly.
❄️ Storage, Reheating & Make Ahead
Storage: Keep leftover Leftover Turkey Enchiladas in an airtight container in the fridge for 3-4 days.
Reheating: Warm single portions in the microwave or reheat the whole pan at 325°F until hot. Add a splash of water or extra sauce if they seem dry.
Make Ahead: Assemble fully, cover, and refrigerate up to 24 hours before baking. You can also freeze unbaked enchiladas. Just add sauce and cheese right before baking.
🥗 Side Dishes or Pairing Ideas
Round out your Leftover Turkey Enchiladas with simple, budget-friendly sides like Easy Salsa Rice or Cheesy Salsa Chicken and Rice for a heartier meal. Keep things fresh with a Fajita Taco Salad, or add some crunch with homemade Air Fryer Tortilla Chips.
- Easy Salsa RiceRecipe $2.43 / Serving $0.41
- Cheesy Salsa Chicken and RiceRecipe $7.88 / Serving $0.79
- Fajita Taco SaladRecipe $16.91 / Serving $2.82
- Air Fryer Tortilla ChipsRecipe $0.90 / Serving $0.23
❓ Leftover Turkey Enchiladas FAQs
Yes! Freeze before or after baking. If freezing unbaked, add sauce + cheese just before baking for best texture.
Yes, it's a perfect swap and works identically.
Absolutely. Add diced jalapeños, a dash of cayenne, or use medium/spicy enchilada sauce.
🍽️ More Recipes You'll Love
- Creamy Turkey Wild Rice SoupRecipe $8.76 / Serving $1.10
- Creamy Turkey Dumpling SoupRecipe $4.47 / Serving $0.75
- Leftover Turkey JambalayaRecipe $8.67 / Serving $1.45
- Leftover Turkey LasagnaRecipe $5.52 / Serving $0.69
🐝 If you tried these Leftover Turkey Enchiladas, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Leftover Turkey Enchiladas
Equipment
- Saucepan
Ingredients
Homemade Enchilada Sauce
- 3 tablespoons vegetable oil - ($0.06)
- 3 tablespoons all-purpose flour - ($0.03)
- 2 tablespoons chili powder - ($0.26)
- 1 teaspoon garlic powder - ($0.08)
- 1 teaspoon onion powder - ($0.08)
- 1 teaspoon ground cumin - ($0.08)
- ½ teaspoon paprika - ($0.04)
- ½ teaspoon salt, adjust to taste - ($0.01)
- 2 tablespoons tomato paste or ½ cup tomato sauce - ($0.12)
- 1 ½ cups water - ($0.00)
Turkey Enchiladas
- ¼ cup onion, diced - ($0.10)
- 2-2 ½ cups cooked turkey, shredded or chopped - ($0.00)
- ½ cup frozen corn - ($0.20)
- 1-2 tablespoons sour cream - ($0.10)
- 1 ½ cups cheddar cheese, shredded, divided - ($1.50)
- 8-10 flour tortillas, 8-inch, or 12 corn tortillas - ($3.48)
- 1 batch homemade enchilada sauce
Optional Add-Ins
- ½ cup black beans
Instructions
- Make the enchilada sauce. Whisk the oil and flour together in a saucepan over medium heat until smooth. Add the chili powder, garlic powder, onion powder, cumin, paprika, and salt, whisking to combine.
- Finish the sauce. Stir in the tomato paste until incorporated. Slowly whisk in the water until smooth. Simmer until slightly thickened, adjusting seasoning and consistency as needed. Set aside.
- Cook the filling. Sauté the diced onion in a skillet with a small amount of oil over medium heat until softened, about 5 minutes. Add the turkey and corn and cook until warmed through. Transfer to a bowl and stir in the sour cream.
- Assemble. Spread a thin layer of enchilada sauce in the bottom of a 9×13-inch baking dish. Fill each tortilla with ⅓ to ½ cup of filling and top with some of the shredded cheese. Roll tightly and place seam-side down in the dish. Repeat, reserving about ½ cup of cheese.
- Bake. Pour the remaining sauce over the enchiladas and sprinkle with the reserved cheese. Bake at 350°F for 20 to 25 minutes, until melted, bubbly, and heated through.
- Rest and serve. Let rest for 5 minutes before serving. Add desired toppings.
Notes
- Turkey. Light or dark meat works well. Shredded or finely chopped blends best.
- Tortillas. Flour tortillas roll easiest. Warm corn tortillas briefly to prevent tearing.
- Shortcut. Canned enchilada sauce can be used in place of homemade if needed.
- Make ahead. Assemble up to 24 hours in advance and refrigerate. Add 5 to 10 minutes to bake time.
- Freezing. Freeze unbaked enchiladas for up to 3 months. Thaw overnight and bake as directed.
Nutritional Information
Save This Recipe to Your Inbox
Enter your email and we'll send this recipe straight to your inbox.
By signing up, you'll join our email list and can unsubscribe anytime.
Nicole Durham says
These enchiladas are one of our favorite ways to use up leftover Thanksgiving turkey!