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Leftover Turkey Enchilada Casserole

Transform your holiday turkey into a delightful meal with this easy and comforting casserole, layered with tortillas, turkey, enchilada sauce, and melted cheese.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Casserole Ingredients
  • 2 cups shredded cooked turkey Look for high-quality, moist turkey. Rotisserie chicken can be a quick substitute.
  • 4 ounces mild green chiles Canned is fine; just drain them well.
  • 2 teaspoons chili powder A staple in many Mexican dishes, adds depth and warmth.
  • ½ teaspoon salt To enhance the flavors.
  • ½ teaspoon garlic powder Fresh garlic can substitute for an extra pop—just sauté it briefly in with your mixture.
  • ½ teaspoon onion powder Alternatively, sauté half an onion for a fresher taste.
  • 2 cups Monterey Jack cheese, shredded Divided, creamy and melty.
  • 8 corn tortillas 10-inch Opt for fresh or warmed tortillas to prevent tearing.
  • 15 ounces enchilada sauce Divided, homemade or store-bought; taste for seasoning.

Method
 

Preparation
  1. Preheat your oven to 400°F (205°C).
  2. Spread half of the enchilada sauce in a greased 9 x 13-inch baking dish.
  3. In a medium bowl, combine shredded turkey, green chiles, chili powder, onion powder, garlic powder, and salt. Mix well and taste for seasoning.
  4. In a small dry skillet over medium heat, warm each tortilla for about 30 seconds on each side until pliable.
  5. Lay the warmed tortillas flat, divide half the shredded cheese over each, and add a spoonful of the turkey mixture. Roll tightly and place seam side down in the baking dish.
  6. Cover the rolled tortillas with the remaining enchilada sauce and sprinkle the rest of the cheese evenly on top.
Cooking
  1. Bake in the preheated oven for 20 to 25 minutes until the cheese is golden and bubbly.
  2. Serve topped with sliced black olives, chopped fresh cilantro (or parsley), and a dollop of sour cream.

Notes

Common mistakes include overfilling tortillas. Keep them snug but not bursting. For storage, let the casserole cool before placing it in the fridge (lasts about 3 days) or wrap for freezing (2-3 months).