Leftover Turkey Enchiladas
Leftover Turkey Enchiladas
Leftover Turkey Enchiladas




30 minutes


  • 3 cups shredded leftover turkey
  • 1 medium yellow onion, diced
  • 2 jalapeños, finely diced
  • 2 green bell peppers, diced
  • 1/2 cup fresh cilantro, minced
  • 1 tsp ground cumin
  • 2 cups shredded Monterey Jack cheese, divided
  • 1 (19 oz) can red enchilada sauce
  • 16 corn tortillas, warmed


  1. Preheat oven to 425°F.
  2. In a large bowl, add leftover turkey, onion, peppers, cilantro, cumin & half of the cheese. Toss to combine.
  3. In a large casserole dish, pour half of the enchilada sauce & spread across bottom of the dish. Spoon turkey mixture into the center of tortilla. Roll it up & place seam-side down in the baking dish. Repeat for all tortillas.
  4. Top with remaining enchilada sauce & cheese. Bake 15-20 minutes uncovered or until sauce is bubbling & cheese is melted.
  5. Serve topped with cilantro.


Trading out red enchilada sauce to green, made with tomatillos and green chilies, will give the dish a different flavor.