Leftover Turkey Enchilada Casserole

This healthy leftover turkey enchilada casserole recipe is so simple and an easy way to use up turkey leftovers with bold and spicy Mexican flavors.

4.93 from 13 votes

Prep Time 10

Cook Time 1

Total Time 1 10

Course Main Course

Cuisine Mexican

Servings servings

Calories 614 kcal

1 tablespoons olive oil
1 medium onion chopped
4 oz diced green chili peppers drained
1 clove garlic pressed or minced
6 oz Black olives sliced
1 tablespoons taco seasoning
2 cups turkey cooked and chopped
3 cups enchilada sauce divided; homemade is best, but you could also use 2 cans of prepared from the store
1 cup Greek yogurt or sour cream plus extra for serving
12 medium tortillas corn or flour as you prefer
3 cups cheddar cheese
3 limes for serving

Preheat the oven to 375.
Heat olive oil in a large skillet over medium heat. When the oil is hot, add the onions, chiles, garlic, olives, and taco seasoning. Sauté until the onions are soft and translucent.
Add the turkey, 2 cups enchilada sauce, and Greek yogurt to the skillet and stir gently until evenly combined. Simmer until the sauce begins to thicken, about 10-15 minutes.
Spoon some of the reserved enchilada sauce over the bottom of a 9x13 pan. Place 4 tortillas, overlapping, on the bottom of the pan.
Spoon ⅓ of the turkey mixture over the tortillas, then sprinkle with 1 cup of cheese.
Place another layer of tortillas over the cheese, followed by ⅓ of the turkey mixture and 1 cup of cheese. Repeat layers a third time, ending with cheese.
Bake at 375 for 30-40 minutes, until heated through and the cheese is bubbly.
Top with a dollop of Greek yogurt to serve. I would also put a wedge of lime on the plate because I love fresh lime juice on enchiladas.

The best enchilada sauce is homemade, and it only takes a few minutes to make. Head over here for that recipe.

Keyword casserole, chicken, enchiladas, turkey

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