Thanksgiving is over and it is time to utilize all those leftovers. One of my favorites is this Turkey Enchilada Casserole. Layers of deliciousness that uses leftover turkey (or chicken) combined with mouthwatering enchilada sauce gives you a meal that everyone will be looking forward to all year!
And like many casseroles, this stands up to refrigeration which allows for the flavors to meld together. I almost prefer the leftovers to eating a serving on the day it is made.
When the weather turns cold, I start thinking about warm comfort foods. With family arriving for the holiday, I also look for ways to feed them and use the leftovers over the course of several days. I want dishes that can be assembled ahead, cooked without a lot of fuss or last minute work and that can feed a crowd. Casseroles, soups and pot pies do the trick every time!
Whether you make sandwiches, gumbo or a pot pie, the day-after meals are almost better than the original. I spend the entire year looking forward to mouth-watering turkey sandwiches and other dishes after Thanksgiving.
Of course I can make it anytime of the year, but there is something special about sandwiches made from the Thanksgiving turkey. Maybe it is the extra love you put into making it, or the fact that you can relax, curled up in front of the fire with family and friends, relaxing after a week of cooking and getting ready for the big day.
I can’t tell you the number of people I know who go to all the trouble of roasting a turkey for Thanksgiving and then throw away the carcass without making soup! Sacré Bleu! Please don’t miss this opportunity to make the best soup you’ve ever tasted. It really couldn’t be easier … place the carcass in a big stockpot, throw in a few vegetables and seasonings, cover with water and let simmer for a few hours. Strain out the solids, add fresh vegetables and simmer just long enough to cook them. Add in chopped leftover turkey and you’ve got soup!
One of my favorite ways to use leftover turkey or chicken is to make Mexican food. Tacos and burritos are great but they require attention. This layered enchilada casserole has all the flavors of traditional rolled enchiladas but can be assembled ahead and baked later on. Layer everything together, pop it in the oven and sit back while it bakes. It’s a chance to put your feet up for a few minutes!
If you like spicier foods, feel free to add minced chiles to the sauce, use a hotter variety of enchilada sauce, or add Tabasco, Sriracha, or another hot sauce to perk it up. And you can always pass more hot sauce at the table.
Give this Turkey Enchilada Casserole a try and enjoy all the luscious flavors of the Southwest and Mexico. Enjoy your holiday weekend!
Did you enjoy this recipe? Let me know in the comments and leave a star rating, I love hearing from you!
Ingredients needed for Turkey Enchilada Casserole:
- Olive oil, onion, poblano, garlic, enchilada sauce, chili powder
- Cumin, oregano, black beans, cooked turkey (or chicken)
- Cheddar cheese, corn tortillas, green onions, sour cream
PRO Tip:
If you do all of the prep work in advance, once you start cooking you can easily add all the ingredients as needed without stopping and interrupting the flow.
How to make Turkey Enchilada Casserole:
- Chop and mince the onion, poblano, and garlic and rinse and drain the black beans, then shred the cheese; sauté the onions and poblanos in oil in a large skillet then add the garlic and cook, stirring, for a minute
- Stir in one can of the enchilada sauce, chili powder, cumin, and oregano; add the beans and turkey and cook until warmed through then season with salt and pepper
- Cover the bottom of a 9×13 baking pan with half the remaining enchilada sauce and top with 6 overlapping corn tortillas; spoon in half of the turkey mixture evenly covering the tortillas then top with 6 more tortillas, and spread with remaining turkey mixture and half the cheese
- Cover with 6 remaining tortillas, pour the remaining enchilada sauce over the top and finish with the last of the cheese
- Bake until heated through and bubbling at the edges, about 45 minutes, let sit at least 15 minutes before cutting and serving; sprinkle with green onions and a dollop of sour cream if desired
PRO Tip:
If you want to make this at other times of the year when turkey is harder to find in the stores, you can use chicken instead. And the next time you are cooking chicken, cook extra just for this recipe! Just as delicious as turkey and simple to make.
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Gluten-Free Tips:
Watch the tortillas and enchilada sauce that you use, be sure they are marked gluten-free and safe to use.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Turkey Enchilada Casserole (Gluten Free)
It is time to utilize all your Thanksgiving leftovers. One of my favorites is this Turkey Enchilada Casserole. Layers of deliciousness that uses leftover turkey (or chicken) combined with mouthwatering enchilada sauce that gives you a meal that everyone will be looking forward to all year!
Ingredients
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 poblano chiles, seeds and stem discarded, finely chopped
- 2 cloves garlic, minced
- 2 cans (15 oz; 425g each) mild green enchilada sauce (preferably Hatch), well shaken
- 2 tbsp chili powder
- 1/2 tsp ground cumin
- 1 tsp oregano
- 1 (15 oz; 425g) can black beans, rinsed and drained
- 2 lb (907g) cooked turkey or chicken, cut into bite-sized pieces or shredded
- 2 cups (227g) grated sharp cheddar cheese, divided
- 18 (5 to 6-inch each) gluten-free corn tortillas
- 3 green onions, sliced, for garnish
- Sour cream, for garnish, optional
- Cilantro sprigs
Instructions
- Set a rack in the center of the oven and preheat to 350°F. Set out a 9x13x2-inch baking dish.
- In a large sauté pan, heat oil over medium-high heat. Sauté the onions and poblanos until softened, about 3 to 5 minutes. Add garlic and cook, stirring, for 30 seconds. Stir in 1 can of the enchilada sauce (well shaken), chili powder, cumin, and oregano until completely blended. Add the beans and turkey. Cook until warmed through, about 5 minutes. Season mixture with salt and pepper to taste.
- Pour half of the remaining enchilada sauce (1/2 can) over the bottom of the baking dish, spreading to cover completely. Place 6 tortillas on the bottom of the prepared dish, overlapping them to cover the bottom completely. Spoon half of the turkey mixture evenly over the tortillas. Cover with 6 more tortillas. Spread with remaining turkey mixture and half of cheese. Cover with 6 more tortillas. Pour the remaining enchilada sauce over the tortillas (be sure they are all moistened and covered) and top with the remaining cheese.
- Bake until the casserole is heated through and bubbling at the edges, about 45 minutes. If the top is getting too browned, lay a piece of foil over the pan. Remove from the oven and let sit for 15 minutes to firm up slightly before scooping out servings. Sprinkle the tops with green onions. Serve with a dollop of sour cream, if desired.
Recipe found at www.theheritagecook.com
Notes
If you want a spicier flavor, you can use hotter enchilada sauce or add minced jalapeño or serrano peppers.
Watch the tortillas and enchilada sauce that you use, be sure they are gluten-free and safe to use.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 153Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 26mgSodium: 145mgCarbohydrates: 11gFiber: 4gSugar: 2gProtein: 9g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
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Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. This post was first shared in Nov 2011. The article was updated in 2022.
