Turkey Enchiladas filled with seasoned ground turkey or leftover cooked turkey and shredded cheese, then topped with an easy enchilada sauce, and more cheese. Baked in the oven until the cheese is melted and bubbly, and served with diced onions, cilantro, and sour cream.
Whether you have a lot of leftover shredded turkey in the fridge or are just looking for some ideas for using ground turkey, this enchilada recipe is for you!
These enchiladas are filled with seasoned shredded or ground turkey, topped with a generous amount of cheese, and baked in a delicious enchilada sauce until bubbly and hot.
Turkey Enchilada Ingredients
- Lean ground turkey or leftover shredded turkey (if using leftover shredded turkey, see section below)
- Dried seasonings – chili powder, salt, onion powder, dried oregano, garlic powder, and ground cumin
- Enchilada sauce – I used this easy enchilada sauce recipe, but you can use your favorite store-bought brand as well
- Flour tortillas – I like using flour tortillas instead of corn tortillas because they can hold up to the filling better and won’t tear.
- Shredded cheese – You can use a Mexican-blend cheese, or a mixture of mozzarella and Monterey jack.
How to Make Enchiladas with Leftover Turkey
Have a lot of leftover Thanksgiving turkey in the fridge that needs to get used up quickly? These enchiladas are the answer!
You’ll need about 2 1/2 cups of cooked shredded turkey. Add that to a large mixing bowl along with all the dried seasonings in the recipe below and 1/4 cup of enchilada sauce. Mix it all together and then give it a taste to see if it needs any extra salt. Then assemble and bake the enchiladas following the instructions in the recipe.
Storing and Freezing
- To store, place them in an airtight container and refrigerate for up to 4 days.
- To freeze, let them cool completely in the fridge. Transfer the enchiladas to a freezer safe container or freezer bag and freeze. You can also wrap the enchiladas completely in aluminum foil and freeze.