This cheesy turkey enchilada casserole recipe is a perfect way to use Thanksgiving leftovers or to switch up your Mexican-inspired dinner night for something other than tacos! Each bite has all of the traditional flavors of enchiladas, except no rolling is needed! This dish makes an easy one-pan weeknight dinner that’s ready in under one hour!
I feel like once turkey day is over, you never want to see turkey again! But you have so many leftovers that you feel bad about wasting them (even though you refuse to eat another turkey sandwich). So what better way than to turn it into something totally different like a comfort food meal?
For a full-blown Mexi-inspired dinner theme, start the meal off with homemade salsa and guac (you can use this as a topping too), load your plate with the casserole and a scoop of flavor-packed Mexican rice, then top it off with a cherry cheesecake taco! Okay, so these kinds of tacos aren’t authentic, but are super delicious and worth the try!
- Ready in under an hour.
- A non-traditional way to use up leftover turkey.
- Packed full of flavors for enchilada and taco lovers.
- Easy to make and only simple ingredients are needed.
What Ingredients do I Need for Turkey Enchilada Casserole?
- enchilada sauce
- chicken broth
- cream of chicken soup
- medium onion
- green chiles
- corn tortillas
- medium cheddar cheese
- jack or pepper jack cheese
- Any other toppings that you like
Pro Tip: Use a pizza cutter to cut the tortilla strips, its easier and saves time!
How to Make Turkey Enchilada Casserole
PREP: Preheat the oven and combine the sauce, broth, cream of chicken, onions, and chiles in a bowl. Add a few spoonfuls to the bottom of a large baking dish, followed by the tortilla strips.
LAYER THE CASSEROLE: Sprinkle half of the turkey over the strips, half of the sauce, and a cup of both kinds of cheese. Repeat until the remaining ingredients have been added.
COOK AND SERVE: Bake until the cheese has melted, add your favorite toppings, and serve!
- Topping ideas: black olives, diced green chiles, sour cream, Greek yogurt, guac, salsa, diced tomatoes, or green onions.
- We do not recommend substituting turkey lunch meat unless you were to have it carved in the actual deli.
- The sauce on the bottom helps to keep the casserole from sticking, so no need to grease it with cooking spray.
Red enchilada sauce is made by blending together chiles, garlic, onion, broth, oregano, cumin, and other spices. Then it simmers until it thickens up.
- Swap the shredded turkey for shredded chicken, ground turkey, or ground beef.
- Mix in corn and black beans to the casserole or serve on the side.
- Use flour tortillas instead or corn.
- For more of a spiced taste, add taco seasoning to the shredded turkey.
Originally, enchiladas were served in a small corn tortilla and were actually dipped versus being smothered in sauce. Nowadays, people just use their favorite kind of tortilla.
Serve enchiladas with simple side dishes such as rice, black or refried beans, corn, chips and salsa, or cheese dip. You could also make grilled veggies and peppers or a simple salad.
Keep leftovers in the refrigerator for up to 4 days. You can also make a double batch and freeze it for later. Let it thaw in the fridge overnight, then heat in the oven until it’s warmed all the way through.
If gluten is a concern, make sure to buy tortillas that are gluten-free and check to make sure your turkey has not been injected with other additives that may contain gluten.
More Mexi-Meals That Are Simple and Tasty
Turkey Enchilada Casserole
- 1 cup enchilada sauce
- 2 cups chicken broth
- 1 10 oz. can cream of chicken soup
- ½ cup finely diced white onion
- 7 oz. can green chiles
- 3 cups diced cooked turkey
- 12 corn tortillas cut or torn into strips/pieces
- 2 cups shredded medium cheddar cheese
- 2 cups shredded jack or pepper jack cheese
- Any other toppings cilantro, green onions, diced tomato, sour cream
- Preheat the oven to 300 degrees Fahrenheit.
- In a large bowl, whisk together enchilada sauce, chicken broth, cream of chicken soup, onions, and green chiles.
- Ladle a couple spoonfuls of the sauce mixture in the bottom of a 9×13 casserole dish.
- Sprinkle half of the corn tortilla pieces over the sauce to cover the bottom of the dish. Layer half of the turkey pieces over the tortillas.
- Ladle half of the remaining sauce over the ingredients in the dish.
- Top with 1 cup of cheddar and 1 cup of jack cheese.
- Layer the remaining tortillas, turkey, and sauce. Top the whole casserole with the remaining cheese.
- Bake for 30 minutes or until the cheese is melted and the casserole is bubbling up around the edges.
- Serve hot, garnished with any toppings you’d like.
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