Leftover Turkey Enchilada

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Transforming holiday leftovers into something new and exciting is one of the joys of post-celebration cooking, and these Leftover Turkey Enchiladas are the perfect way to give that extra turkey a delicious second life. This recipe is not only a great way to use up leftover turkey from your holiday dinner, but it also brings a burst of flavor to your table with its rich, homemade red enchilada sauce and a melty, cheesy filling.

In just about an hour, you can create a dish that’s hearty, comforting, and packed with the vibrant flavors of Mexican cuisine. The enchiladas are filled with tender shredded turkey, sautéed onions, garlic, and fresh cilantro, all wrapped up in soft flour tortillas. Topped with a flavorful red enchilada sauce and a generous sprinkle of cheese, these enchiladas are baked to perfection, creating a warm, gooey, and satisfying meal.

Whether you're looking for a creative way to repurpose leftovers or simply want to enjoy a comforting, homemade meal, these Leftover Turkey Enchiladas are sure to become a favorite in your kitchen. They’re easy to prepare, versatile, and perfect for feeding a crowd or enjoying as leftovers throughout the week. Plus, with a few simple swaps and additions, you can customize this recipe to suit your family’s tastes and dietary needs.

Prep time: 20 minutes Cook time: 40 minutes

Total time: 1 hour Yields: 4-5 serving

Ingredients

For the Red Enchilada Sauce

• 2 tablespoons oil

• 2 tablespoons all purpose flour

• 1 tablespoon ground chili powder 

• 1 teaspoon ground cumin

• ½ teaspoon garlic powder

• ¼ teaspoon dried oregano

• Salt, to taste

• Pinch of cinnamon (optional, but recommended)

• ½ cup tomato sauce

• 1 ½  cup chicken broth

• 1 teaspoon apple cider vinegar or distilled white vinegar

• Freshly ground black pepper, to taste

For the Turkey Stuffing 

• 1 tablespoon oil

• 3 cups of shredded cooked turkey meat

• 1 cup diced onion

• 2 large cloves garlic, minced

• ¼  cup chopped cilantro

• ¼ cup red enchilada sauce

• 1 ½ cup shredded Mexican cheese blend or cheese of your choice

• 8 flour tortilla

Directions

A . Prepare the Red Enchilada Sauce:

1. In a small bowl, mix together the dry ingredients for the red sauce: flour, chili powder, cumin, garlic powder, oregano, salt, and optional cinnamon. Set aside.

2. In a medium-sized pot over medium heat, warm the oil. When it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact, pour in the flour and spice mixture.

3. Whisk constantly for about 1 minute, until the mixture is fragrant and slightly darker in color.

4. Gradually whisk in the tomato sauce, followed by the chicken broth, pouring slowly to prevent lumps.

5. Cook the sauce, whisking frequently, for 5 to 7 minutes until it thickens. Remove from heat, then stir in the vinegar and season to taste with freshly ground black pepper and salt, if needed.

B. Make the Turkey Stuffing:

1. Heat the oil in a medium skillet over medium-high heat. Add the diced onions and minced garlic, and sauté on low heat until softened, about 2 minutes.

2. Add the shredded turkey, cilantro, and ¼ cup of the red enchilada sauce. Stir until well combined and cook for 4 to 5 minutes. Remove from heat.

C. Assemble the Enchiladas:

1. Preheat the oven to 400 degrees F (205 degrees C).

2. Lightly coat the bottom of a 9×13-inch baking dish with a layer of red enchilada sauce.

3. Fill each tortilla with about ⅓ cup of the turkey mixture and 2 tablespoons of shredded cheese. Roll each tortilla tightly and place it seam-side down in the prepared baking dish.

4. Pour the remaining red enchilada sauce over the rolled tortillas and sprinkle the top with the remaining cheese.

D. Bake the Enchiladas:

1. Cover the baking dish with foil and bake on the middle rack of the preheated oven for 20-25 minutes, until the enchiladas are heated through and the cheese is melted.

2. Garnish with fresh cilantro before serving.

Notes and Suggestions:

Cheese Variations: Try using a combination of cheeses like cheddar, Monterey Jack, or even a bit of queso fresco for a different flavor profile.

Add Veggies: For a heartier dish, consider adding some sautéed bell peppers, spinach, or black beans to the turkey mixture.

Make Ahead: You can assemble the enchiladas in advance and refrigerate them for up to 24 hours before baking. This is a great time-saver for busy days.

Leftover Sauce: If you have extra red enchilada sauce, it can be stored in the fridge for up to a week or frozen for up to 3 months. Use it for another batch of enchiladas or as a sauce for other dishes like baked eggs or tacos.

Spiciness Level: Adjust the chili powder to suit your spice preference. For a milder sauce, reduce the chili powder or use a milder variety. For more heat, add a pinch of cayenne pepper or a splash of hot sauce.