Not only are these turkey enchiladas a great way to use up leftover turkey, but they are so unique and tasty you’ll want to make them year round! Only 6 ingredients and about 30 minutes for this delicious dinner!
I hope you have leftover turkey (from the Instant Pot or Oven), because you are going to want to make these enchiladas! Eating the same food from Thanksgiving Day over and over gets boring, but these turkey enchiladas are unique and flavorful.
Use up your leftover turkey and cranberry sauce and simply add cream cheese and salsa verde for a dinner you’ll crave. These enchiladas take around 30 minutes to make, and less than 10 minutes to assemble, so no stress over cooking either!
I was looking for creative ways to use leftovers, and most enchilada recipes were pretty traditional, just subbing out turkey for the chicken. I wanted to make something totally different and these were a success!
How to make the best turkey enchiladas:
- Chop leftover turkey into bite sized pieces
- Add canned whole berry cranberry sauce
- Stir in some whipped (or softened) cream cheese
- Wrap in flour tortillas
- Top with salsa verde and cheese
That’s it! Just bake them long enough to make them bubbly with melty cheese and dinner is done!
Turkey Enchiladas FAQ’s
- As written the recipe serves 6 enchiladas and is baked in a 2 quart casserole dish. Feel free to scale up or down depending on how many leftovers you have.
- A mild cheese, like Monterey Jack, goes best with these enchiladas because of the flavorful ingredients.
- Toppings can be kept simple. Cilantro and sour cream are my favorites.
- These will work with white meat or a combo of white and dark meat turkey.
Can I make ahead and/or freeze this recipe?
- You can assemble the enchiladas up to 1 day in advance of baking. Store tightly covered in fridge and bring to room temp before baking.
- You can also make ahead and freeze into an aluminum pan to serve later (great for meals you are dropping off for a sick friend!)
- You can freeze the leftover turkey into individual portions for assembling later.
- I don’t recommend freezing the leftover cooked enchiladas as the texture will turn a bit mushy.
Need more ways to use up leftover turkey? Make sure to check out my Turkey Tortilla Soup recipe!
Turkey Enchiladas
Equipment
- 2 quart casserole dish
Ingredients
- 8 oz leftover turkey breast
- 1 cup whole cranberry sauce
- 4 oz whipped cream cheese
- 6 fajita sized flour tortillas
- 1 1/2 cups salsa verde
- 4 oz shredded monterrey jack cheese
Instructions
- Preheat oven to 350 degrees F
- Chop turkey into tiny bite sized pieces
- Mix with cranberry sauce and cream cheese
- Spread 1/2 cup of salsa verde in bottom of casserole dish
- Place about 1/2 cup filling into the center each tortilla and roll
- Place seam down in cassserole dish
- Top with remaining salsa and cheese
- Bake for 25 minutes or until heated through
Notes
- A mild cheese, like Monterey Jack, goes best with these enchiladas because of the flavorful ingredients.
- Toppings can be kept simple. Cilantro and sour cream are my favorites.
- These will work with white meat or a combo of white and dark meat turkey.
- You can assemble the enchiladas up to 1 day in advance of baking. Store tightly covered in fridge and bring to room temp before baking.
- You can also make ahead and freeze into an aluminum pan to serve later (great for meals you are dropping off for a sick friend!)
- You can freeze the leftover turkey into individual portions for assembling later.
- I don't recommend freezing the leftover cooked enchiladas as the texture will turn a bit mushy.
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