Turkey Enchilada Casserole

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

Course Dinner

Cuisine Mexican

Keyword gluten free turkey enchilada casserole, healthy turkey enchilada casserole, leftover turkey enchilada casserole, turkey enchilada casserole

Prep Time 10

Cook Time 35

Servings servings

Calories 505kcal

Author Kelli Shallal MPH RD

Equipment

9 x 13 baking dish
Skillet
Knife
Cutting Board

Ingredients

one medium yellow onion chopped
3 cups shredded turkey or chicken meat
16 corn tortillas or flour
3 cups enchilada sauce or green
2 cup shredded sharp cheddar cheese or mexican blend
½ cup black olives
¼ cup green onions

Instructions

Preheat oven to 350F.
Heat onions on medium high heat until onions are translucent and tender. Then add ½ cup sauce.
Add the meat with another 1 cup of the sauce. Heat on medium until heated throughout.
Add a huge spoonful of sauce (½ cup) to the bottom of a 9 x 13 casserole dish .
Layer a single layer of tortillas across the bottom. We used 5-6 tortillas, 2 rows of 2 full ones next to a half of one.
Add ½ of the meat mixture, sprinkle with ½ cup cheese.
Add another layer of tortillas with an additional ½ cup of sauce, then add the remaining meat mixture, followed by ½ cup cheese sprinkled on top.
Add your last layer of tortillas, followed by ½ cup sauce and top with 1 cup of cheese.
Bake on 350F for 30-45 minutes, make sure to bake until it is heated to 165F in the center. It should be crispy and bubbly on top. Top with black olives and green onions.

Video

Notes

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.

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