Turkey Enchiladas Recipe

Turn your holiday leftovers into a flavor-packed dinner with these easy turkey enchiladas. Tender shredded turkey gets tucked into warm tortillas, smothered in sauce and cheese, then baked until bubbly for the ultimate family meal.

Homemade turkey enchiladas made with leftover turkey from Thanksgiving.

Jessica’s Recipe Science

Warming the tortillas softens their starch structure, making them flexible enough to roll without cracking.
Mixing the turkey with cheese adds fat that coats the meat, keeping it moist, while the spices evenly season the mild-flavored poultry.
Spreading sauce over and under the enchiladas hydrates the tortillas and creates gentle steam as it heats, helping keep the rolls tender while melting the cheese into a smooth layer.

Why It Works

When you’re staring at a container of leftover holiday roast turkey, turning it into enchiladas is one of the smartest ways to revive both flavor and texture. Roasted turkey tends to dry out as it sits, but mixing it with bold spices, green onions, and cheese adds moisture and fat back to the meat. The melted cheese coats the shredded pieces, while the aromatics and spices build layers of flavor.

Baking cheese enchiladas allows the sauce to hydrate the tortillas and fuse everything together. This recipe is perfect for the day after Thanksgiving or Christmas, when you want something warm and satisfying but completely different from the holiday spread. It’s a quick, low-effort way to reduce food waste and turn leftover turkey into an exciting homemade meal.

Ingredients You’ll Need

List of ingredients needed to make this turkey enchiladas recipe.

Shredded Turkey: You’ll need 4 cups of shredded white meat, dark meat, or a mixture.
Enchilada Sauce: I prefer to use my homemade enchilada sauce recipe, which is on the spicier side. For convenience, you can use a store-bought red or green canned enchilada sauce, mild or spicy.
Seasoning: I add a bold blend of dried spices, including smoked paprika, cumin, garlic powder, onion powder, black pepper, and salt.
Onion: To add a delicate onion taste, use thinly sliced green onions in the turkey filling.
Cheese: Use shredded cheeses that melt well, like a mild, buttery Monterey Jack and a tangier, sharp cheddar. It’s best to freshly grate the cheese for the best texture.
Tortillas: Flour tortillas can be used for a chewier texture and sturdy structure. White or yellow corn tortillas, or cassava tortillas, are a great gluten-free option. Select tortillas about 6 inches in size.

See the recipe card below for all ingredients and measurements (US and metric).

Ingredient Substitutions

This leftover turkey enchiladas recipe is easy to customize! Try these delicious options:

Turkey Options: Make a ground turkey enchilada recipe with 1 ¼ pounds of meat. Shredded roasted chicken is the most comparable swap to turkey. Try my ground beef enchiladas for a hearty option.
Add Vegetables: Canned black beans, corn kernels, sauteed bell peppers, mushrooms, or onions are a great way to add more veggies, protein, and fiber.
Add Heat: Add canned green chiles, chopped jalapeños, chipotle peppers, chili powder, salsa verde, or hot sauce.
Seasoning Ideas: Add coriander, oregano, a squeeze of lime juice or spicy taco seasoning.
Cheese Swaps: Try pepper jack cheese, mozzarella, or asadero for a smooth melt. Add a sprinkle of queso fresco, parmesan, or cotija for garnish.
Garnish: Top your turkey enchiladas with sliced avocado, sour cream, crema, diced tomatoes, fresh cilantro, green onions, or pickled red onions.

How to Make Turkey Enchiladas

Step 1: Heat the Oven

Preheating the oven to 400ºF (204ºC) and using the center rack ensures even heat circulation, helping the cheese melt smoothly, the sauce bubble, and the tortillas warm through.

Shredded turkey, cheese, and enchilada sauce in a mixing bowl.

Step 2: Make the Filling

Mixing the turkey with spices, green onions, and cheese evenly distributes the flavorings. The shredded cheeses add milk fat that binds the turkey, while the spices and alliums release volatile compounds that deepen the overall taste of the filling.

Flour tortilla with char marks being heated in a pan.

Step 3: Warm the Tortillas

Warming the tortillas briefly softens their starch structure and releases a bit of surface moisture, making them flexible enough to roll without cracking. Light toasting also adds flavor through mild Maillard browning.

Tips for Perfect Execution: Keeping the tortillas covered prevents steam from escaping, keeping them pliable while you assemble the enchiladas.

White casserole dish with red enchilada sauce covering the bottom.

Step 4: Assemble the Enchiladas

Lightly oiling the casserole dish and adding a thin layer of sauce creates a slick, hydrated base that prevents the tortillas from sticking or drying out as they bake.

Shredded turkey placed on a charred tortilla.

Several rolled tortillas in a casserole dish with enchilada sauce poured over top.

Shredded Monterey Jack cheese and cheddar sprinkled over rolled tortillas in a casserole dish.

Rolling the filling tightly and placing the enchiladas seam-side down helps them hold their shape. Covering the top with sauce and adding the remaining cheese adds moisture and fat, creating a cohesive, gooey texture once baked.

Casserole dish with baked turkey enchiladas with melted cheese on top.

Step 5: Bake the Casserole

Covering the dish traps steam, which gently heats the enchiladas from all sides and keeps the tortillas from drying out while the filling warms through. Removing the foil at the end exposes the surface to direct, dry heat, allowing the cheese to fully melt, bubble, and brown slightly for better texture and flavor.

Fork cutting into a plate of enchiladas filled with shredded turkey.

Step 6: To Serve

I like to serve my delicious tray of turkey enchiladas while it’s still hot and bubbly. I make a topping bar for my family to add their favorite ingredients. I’m a big fan of sour cream, red onion, and diced avocados.

Frequently Asked Questions

What can I use if I don’t have enchilada sauce?

Add salsa verde, blend up salsa until smooth, or add ranchero sauce. You can stir in heavy cream, sour cream, cream cheese, or use alfredo sauce as a base for a richer white sauce.

How do I keep my tortillas from getting soggy when making enchiladas?

You can briefly fry the tortillas in a thin layer of oil to create a lipid barrier. Try saucing just the tops of the enchiladas, which works well for corn tortillas that are more brittle than flour tortillas.

Can I make the enchiladas in advance?

You can assemble the enchiladas up to a day in advance, cover, and refrigerate. When ready to bake, add an extra 5 to 10 minutes to the covered portion of the bake to ensure the filling heats through evenly.

How do I store and reheat enchiladas?

Cover with plastic wrap or foil, or store in an airtight container, and refrigerate leftovers for up to 5 days. To reheat, microwave each portion for 1½ to 2 minutes, until the center is hot.