Leftover Turkey Enchiladas Casserole

5 from 1 vote

Turkey enchiladas casserole is a delicious way to use Thanksgiving leftovers and this recipe makes enough to feed a crowd!

Course Main Course

Cuisine American, Mexican, Tex-Mex

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 281kcal

Preheat the oven to 350°F.
Pour 1 cup of enchilada sauce into the baking dish and swirl to spread the sauce across the bottom of the dish. Set aside.
In a large bowl, mix together the turkey meat, beans, corn, diced green chiles, cream cheese, lime juice, ¼ cup chopped cilantro and 1 cup of Mexican cheese.
Place approximately ½ cup of filling into the center of a tortilla wrap. Gently roll the wrap tightly, then place the seam-side down onto the prepared baking dish. Repeat with the remaining 7 tortillas and filling, placing each filled tortilla wrap next to the one before it. When you finish, the filled tortillas should fill the baking dish.
Pour the remaining enchilada sauce over the tortillas.
Sprinkle the remaining cheese evenly across the top.
Bakt at 350°F for 25 to 30 minutes, uncovered, until the tops are slightly golden brown and the cheese is melted.
Sprinkle the remaining cilantro over the top and serve slices with your favorite toppings, such as additional sour cream, black olives, and/or lime wedges.

Makes approximately 12 servings

Substitutions:

Substitute 1 cup of shredded cheddar cheese plus 1 cup of Monterey Jack or Colby cheese for the Mexican cheese

Storage: store in an airtight container in the refrigerator for up to 4 or 5 days.

Freeze: store in a freezer-safe airtight container for up to two months.