Turkey Enchiladas with Cheddar and Red Enchilada Sauce

These turkey enchiladas roll shredded cooked turkey and cheddar in soft tortillas, then bake under red enchilada sauce until the cheese is melted and bubbly. They are an easy way to turn Thanksgiving leftovers into a new dinner.

why make this recipe

Leftover turkey can dry out when reheated on its own, but the red sauce keeps it moist inside the tortillas. The recipe uses pantry staples and one baking dish, so it comes together quickly after the holiday.

• It uses leftover turkey in a new way.
• Canned red enchilada sauce keeps the prep simple.
• Cheddar melts into the filling and across the top.
• The enchiladas bake in a single 9×13-inch dish.

how to make Turkey Enchiladas

Ingredients

For the filling

• 3 cups shredded or finely chopped cooked turkey, about 12 ounces (340 g)
• 2 1/2 cups red enchilada sauce, divided (about two 10-ounce cans, 600 ml)
• 2 cups shredded sharp cheddar cheese, divided (8 ounces, 227 g)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper
• Salt, to taste

For assembling

• 8 flour tortillas, 8 inches
• Nonstick cooking spray, for the dish
• Chopped fresh cilantro, for garnish (optional)

Directions

1. Heat the oven and dish: Heat the oven to 375°F (190°C) with a rack in the middle. Lightly coat a 9×13-inch baking dish with nonstick spray. Spread 1/2 cup of the enchilada sauce across the bottom.
2. Mix the filling: In a large bowl, stir together the turkey, 1/2 cup of the enchilada sauce, 1 cup of the cheddar, the cumin, garlic powder, and pepper. Taste the filling and add salt only if needed, since the sauce and turkey may already be seasoned.
3. Warm the tortillas: Stack the tortillas, wrap them in a damp paper towel, and microwave for 30 to 45 seconds, until warm and pliable.
4. Fill and roll: Spoon about 1/2 cup of the filling down the center of each tortilla and roll it up snugly. Place each enchilada seam side down in the baking dish in a single layer.
5. Top the enchiladas: Pour the remaining 1 1/2 cups enchilada sauce evenly over the rolls, coating the ends of the tortillas. Sprinkle the remaining 1 cup cheddar over the top.
6. Bake covered: Cover the dish tightly with foil sprayed with nonstick spray on the underside. Bake for 15 minutes.
7. Bake uncovered: Remove the foil and bake for 10 to 15 minutes more, until the sauce is bubbling around the edges, the cheese is melted, and the center of the filling reaches at least 165°F (74°C).
8. Rest and serve: Let the enchiladas rest for 5 minutes. Garnish with cilantro if using and serve from the dish.

how to serve Turkey Enchiladas

Serve two enchiladas per person with a spoonful of sauce from the dish. Rice, beans, or a simple green salad make easy sides.

Optional toppings include sour cream, sliced avocado, or chopped cilantro. Add them just before serving.

how to store Turkey Enchiladas

Start with turkey that was refrigerated within 2 hours of its first cooking and has been stored for no more than 3 to 4 days. Refrigerate leftover enchiladas in a covered, shallow container within 2 hours of baking, or within 1 hour if the room is above 90°F (32°C).

USDA guidance counts the 3 to 4 days from when the turkey was first cooked, so eat the enchiladas or freeze them within that window. To reheat, cover the dish and warm the enchiladas until they reach 165°F (74°C).

tips to make Turkey Enchiladas

• Warm the tortillas so they roll without cracking.
• Shred the turkey finely so the filling rolls evenly.
• Do not overfill the tortillas, or they will split.
• Place the enchiladas seam side down so they stay closed.
• Cover the dish for the first part of the bake so the filling heats through.
• Use a food thermometer to check that the center reaches 165°F.

variation

For a creamier filling, stir 4 ounces of softened cream cheese into the turkey mixture with the first cup of cheddar. Keep the rest of the ingredients and the bake times the same.

FAQs

Can I use rotisserie chicken instead of turkey?
Yes. Use the same amount of shredded cooked chicken, and follow the same filling and bake instructions.

Can I use corn tortillas?
This recipe is written for flour tortillas. Corn tortillas are more fragile and usually need to be softened first, so test that swap separately.

How long can I keep leftover turkey before making enchiladas?
Refrigerated leftover turkey should be used within 3 to 4 days of when it was first cooked. Plan to finish the enchiladas within that same window.

Can I freeze turkey enchiladas?
Yes, if you do it within the 3-to-4-day window from the turkey’s original cooking. The texture may be softer after freezing, and leftovers should be reheated to 165°F.

Why are my turkey enchiladas dry?
The turkey may have been very lean or the dish may have baked too long. Mixing sauce into the filling and covering the dish for the first part of the bake helps keep it moist.

Can I assemble them ahead?
You can assemble the enchiladas and refrigerate them, covered, until baking. They may need extra bake time from cold, so check the center with a thermometer.

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Turkey Enchiladas with Cheddar and Red Enchilada Sauce

Leftover turkey and cheddar rolled in tortillas, covered in red enchilada sauce, and baked until bubbly. Prep Time: 20 minutes Cook Time: 30 minutes Additional Time: 5 minutes resting Total Time: 55 minutes Yield: 8 enchiladas; about 4 servings Category: Main Dish Method: Baked Cuisine: Tex-Mex

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Ingredients Equipment Method Notes

Ingredients

  

• For the filling:
• 3 cups shredded or finely chopped cooked turkey about 12 ounces (340 g)
• 2 1/2 cups red enchilada sauce divided (about two 10-ounce cans, 600 ml)
• 2 cups shredded sharp cheddar cheese divided (8 ounces, 227 g)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper
• Salt to taste
• For assembling:
• 8 flour tortillas 8 inches
• Nonstick cooking spray for the dish
• Chopped fresh cilantro for garnish (optional)

Equipment

• 9×13-inch Baking Dish
• Large mixing bowl
• Microwave-safe plate
• Aluminum Foil
• Instant-read thermometer
• Spatula

Method

 

1. Heat the oven to 375°F (190°C) with a rack in the middle. Lightly coat a 9×13-inch baking dish with nonstick spray. Spread 1/2 cup of the enchilada sauce across the bottom.
2. In a large bowl, stir together the turkey, 1/2 cup enchilada sauce, 1 cup cheddar, cumin, garlic powder, and pepper. Add salt only if needed.
3. Wrap the tortillas in a damp paper towel and microwave 30 to 45 seconds, until warm and pliable.
4. Spoon about 1/2 cup filling down the center of each tortilla and roll up snugly. Place seam side down in the dish in a single layer.
5. Pour the remaining 1 1/2 cups enchilada sauce over the rolls and sprinkle with the remaining 1 cup cheddar.
6. Cover tightly with foil sprayed on the underside. Bake 15 minutes.
7. Remove the foil and bake 10 to 15 minutes more, until bubbling, melted, and the center reaches at least 165°F (74°C).
8. Rest 5 minutes. Garnish with cilantro if desired.

Notes

Use turkey that was refrigerated within 2 hours of cooking and has been stored no more than 3 to 4 days.

Count the 3 to 4 days from when the turkey was first cooked; eat or freeze the enchiladas within that window.

Refrigerate baked enchiladas within 2 hours (1 hour above 90°F/32°C).

Reheat covered until the center reaches 165°F (74°C).

Do not overfill the tortillas.

Optional variation: stir 4 ounces softened cream cheese into the filling.

Corn tortillas are untested.

Contains wheat and milk. Check labels for other allergens.