Leftover Turkey Enchiladas

5 from 1 vote

Leftover Turkey Enchiladas turn holiday leftovers into a creamy, cheesy, budget-friendly dinner everyone loves.

Prep Time15

Cook Time25

Total Time45

Course: dinner, Main Course, sauce

Cuisine: American, Mexican

Servings: servings

Calories: 748kcal

Cost: Recipe $6.86 / Serving $1.72

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)

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

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.

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.