Turkey Enchilada Casserole

Transform Thanksgiving leftovers into a cheesy, flavorful turkey enchilada casserole! Quick, easy, and freezer-friendly.

We’ve been making this cheesy flavorful turkey enchilada casserole for years.  I can vividly remember eating them in the warmth of my MIL’s kitchen 15 years ago because they were THAT good.  I guess the concept of Thanksgiving leftovers was also new to me.  My Grandma and I always went to my Aunt and Uncle’s for Thanksgiving, and we got sent home with leftover plates, but the gathering was so big thanks to my Italian Uncle’s side of the family, I doubt there were enough turkey leftovers to make any kind of recipe with.  And if there had been and my Grandma had been in charge, it would have been something southern, definitely not enchiladas. Probably something more like Turkey Pot Pie. So the concept that you could turn turkey, boring old turkey into something flipping delicious was mind-blowing to me.  And I’ve been all about making delicious things with turkey leftovers ever since. 

I was hooked, and over the years, I’ve shared a bunch of versions of turkey enchiladas, including healthy leftover turkey enchiladas, low-carb turkey enchiladas, sweet potato turkey enchilada casserole, and breakfast turkey enchilada bake.  But this version is the OG version.  The version I first fell in love with 15 years ago that reminds me of my first Thanksgiving with Mr. Hungry and the one we come back to year after year.  I shot the recipe this week with red enchilada sauce, but my MIL often uses green.  Don’t get caught up in thinking you need unique recipes to swap red or green enchilada sauce out. They can be used interchangeably without changing anything about the recipe.  Maybe that’s just my unpopular opinion.  

I realized the photos needed a desperate update, and if I’m being honest, these aren’t my favorite either, but better than the 2016 photos for sure.  I should have left the casserole in just a little bit longer to make it a bit more bubbly and golden brown.  But trust me, even if you just can’t wait long enough to take it out of the oven like I did, they will be your new favorite part of Thanksgiving.  

How to Make Turkey Enchilada Casserole 

Please note this is a visual how-to section; the printable recipe card is at the bottom of this post.  

First, you want to tenderize your onions.  You could totally also add chopped bell peppers if you want, but I’m all about keeping it simple after the crazy cooking of Thanksgiving. Then, you mix the onions with sauce and turkey to create the filling.  Make sure your turkey is cut into bite-size pieces. You do not want giant chunks.  Then it’s all about the layering.  

1. The first layer is sauce, tortillas, 1/2 of the turkey filling, and then cheese.  
2. The second layer is tortillas, sauce, the other 1/2 of turkey filling, and then cheese. 
3. The final layer is tortillas, sauce, and then cheese. 

Got it? If not, there is a video and a recipe card with exact amounts below! 

Swaps and Substitutions for Turkey Enchilada Casserole

This recipe is gluten-free, but here are some swaps and suggestions for each ingredient in case you don’t have something on hand. 

• Onions-  you can use any onion you want.  I don’t recommend skipping, though; it’s probably worth the trip to the store if you don’t have any onions on hand.  You could add, or sub-chopped bell peppers, but if you don’t have onions, I doubt you have bell peppers the day after Thanksgiving.  
• Oil – you need a little bit of oil to cook the onions so they get tender. Anything you want works and tastes neutral.  Butter is fine, too.  
• Turkey – rotisserie chicken works great if you were a guest at Thanksgiving and didn’t get any turkey leftovers.  I always use a combination of white and dark turkey meat. It adds to the flavor.  You can use either or both.  
• Enchilada Sauce- red or green is fine!  Traditionally, we make this with green, but it’s delicious with red, too.  
• Corn Tortillas- We love corn tortillas, but you can use flour as well.  If you use flour tortillas, you may want to lighten up on the sauce amounts.  I use a lot of sauce because corn tortillas can absorb a lot of liquid and dry out the casserole.  
• Cheese – Mexican shredded cheese is the best, but you can also use straight cheddar or a Monterey jack.  
• Black Olives – For garnish, optional.  
• Green Onion – For garnish, optional.  

How to Freeze, Store, and Make-Ahead Turkey Enchilada Casserole

To Freeze (Make-Ahead): Assemble the turkey enchilada casserole, but do not bake. Wrap tightly with plastic wrap, then aluminum foil, and label. Freeze for up to 3 months.

To Cook from Frozen: Remove the plastic wrap and foil, cover with fresh foil, and bake at 375°F for 50-60 minutes. Uncover and bake for 10-15 more minutes until heated through.

To Store: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the microwave or oven at 350°F until warm and internal temp reaches 165F.

To Freeze Cooked Leftovers: Let the casserole cool completely. Portion into freezer-safe containers or wrap individual servings tightly in plastic wrap and foil. Label and freeze for up to 3 months.

To Reheat Cooked Leftovers from Frozen: Thaw overnight in the fridge (or reheat directly if in a rush). Bake at 350°F for 20-30 minutes or until heated through. For quicker reheating, microwave individual portions until hot.

 

Questions of the day:

What’s your favorite Thanksgiving leftover recipe? 

What is the most labor-intensive meal you’ve ever made?

In grad school, my roommate and I set out to develop a whole-grain graham cracker recipe that was insane.  Make it, chill it, bake it, cut it, so many steps for an itty bitty cracker! 

Cauliflower pizza is also a second contestant.