Turn your leftover turkey into something exciting with this quick and easy Turkey Enchilada Casserole! It's a simple, freezer-friendly meal that comes together with minimal effort (perfect for busy weeknights). The best part? It's customizable, so you can mix and match ingredients based on what you already have in your fridge or pantry.
We get tired of using leftover turkey for sandwiches and soup, so this casserole is a fun way to switch things up! It's full of flavor, makes a great year-round meal, and doubles as a healthier, gluten-free (just be sure to check your enchilada sauce) main dish. We serve it with Mexican rice and a salad for a whole family meal.
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Ingredients
to make your Leftover Turkey Enchilada Casserole
- Turkey - We're using leftover turkey for this recipe, but you can also substitute ground turkey, ground chicken, or ground beef. We've even made this with a precooked rotisserie chicken.
- Yellow Onion - Can also use a sweet onion or red onion.
- Taco Seasoning - If you don't have any on hand, try this homemade Taco Seasoning.
- Corn Tortillas - Or flour tortillas.
- Enchilada Sauce - This works with the cheese to hold your dish together. Can also use salsa verde, which also works great if you're looking for more of a fresh, citrus flavor.
- Sharp Cheddar Cheese - We've also used a Mexican blend cheese. I suggest freshly shredding from a block of cheese.
- Chipotle Pepper in Adobo Sauce or Jalapeño - For a little spicy kick in your turkey casserole. Completely optional.
- Black Olives - Optional topping.
- Green Onions - Optional topping. Great served alongside sour cream and hot sauce, so guests can dress up their casserole however they like it.
See recipe card for quantities.
Variations and Substitutions
Ground Turkey Enchilada Casserole
Why not have it all year round?! Just simply use 1.5 lbs of ground turkey in place of your shredded turkey. If choosing this route, precook and season the ground turkey with taco seasoning. Then, you'll start at Step 1 below with sautéing onions and adding the ground turkey back into the skillet with enchilada sauce.
Gluten-Free Enchilada Casserole
Read the labels! Although most of this recipe is gluten-free, you can't assume. I always encourage cooks to make their own ingredients. Prime example, not all taco seasoning is gluten-free. Some contain wheat flour and anti-caking agents. If you'd like to make your own, check out this homemade Taco Seasoning Recipe.
Be sure to use corn tortillas and a gluten-free enchilada sauce.
Step-by-Step Instructions
- Preheat oven to 350°F. In a skillet with oil, cook onions on medium-high heat until tender. Then, add in ½ Cup Enchilada Sauce, Diced Chipotle (or Jalapeño), Taco Seasoning, and the Shredded Turkey. Once warm, stir in 1 Cup of Enchilada Sauce and bring to a low simmer.
- In a 9 x 13 casserole dish, spread ½ Cup of Enchilada Sauce on the bottom.
- Add one layer of tortillas on top of the sauce. Cut to fit if needed. We used 6 tortillas.
- Top the tortillas with ½ of your meat mixture from the skillet. Then, cover the meat with a ½ Cup Shredded Cheese.
- Add a second layer of tortillas and coat them with ½ Cup of Enchilada Sauce. Then, add the remaining meat mixture, topped with another layer of ½ Cup of Shredded Cheese.
- Finish the casserole by adding a final layer of tortillas, followed by ½ Cup of Enchilada Sauce and 1 Cup of Shredded Cheese.
- Bake for 35-40 minutes, making sure your meat is heated to 165°F, and the cheese is melted and bubbly.
- Optional: Top with black olives and green onions. Serve with hot sauce, salsa, and sour cream.
Made this recipe? Let me know!
Equipment and Supplies
- Flint and Flame Knives - These are the everyday knives that I love! Use code ChefTim40 for 40% off your set.
- 8.5 x 11 Baking Dish - These Staub dishes are all I use these days. They are oven safe to 570°F, clean easily, and are dishwasher safe. WIN! A 9x11 will work, but you'll have a shallower casserole.
Storing Leftovers
TO REFRIGERATE CASSEROLE. Let the casserole cool. Cover the dish with plastic wrap (or aluminum foil) and place it in the fridge for 3-4 days.
TO FREEZE CASSEROLE. Allow it to cool. Tightly wrap up your casserole or transfer portion sizes into airtight containers. Label with the date and freeze for up to 3 months.
TO REHEAT CASSEROLE. If reheating from the freezer, allow it to thaw out in the fridge overnight. Bake at 350°F until warm throughout. This takes about 30-35 minutes.
Make-Ahead Casserole
Put together the casserole and Do Not Bake. To freeze for later, wrap it up tightly with plastic wrap and freeze it for up to 3 months. To refrigerate for later, I don't suggest waiting more than 6 hours for the baking step.
Make your own Homemade Taco Seasoning!
More Recipes
What to Serve with Turkey Enchilada Casserole
EASY SIDES. You can't go wrong with rice! We love serving this casserole with slices of lime and a side of cilantro lime rice. Corn is normally our other go-to. I'll make street corn on the grill or a creamy skillet corn on the stove.
WITH FUN TOPPINGS. A topping bar is the way to go! Let your guest get creative with their toppings and dress it up how they want. Serve with bowls of lettuce, sour cream, sliced jalapeños, cilantro, salsas, and different hot sauces like Tapatio and Valentina.
Frequently Asked Questions
Yes! Put the casserole together and skip the baking process. Freeze for later by tightly wrapping it up and storing it in the freezer for up to 3 months.
Most definitely! Any ground meat will fit in great with this recipe! Be sure to fully cook your ground turkey in the skillet before adding it to the casserole dish.
Try a turkey pot pie, turkey soup, or sub out chicken for turkey in a chicken chili recipe. You can make a tetrazzini recipe, quesadillas, or even a turkey curry with coconut milk and curry paste for a quick dinner.
Video of Recipe
Recipe
Turkey Enchilada Casserole
Equipment
- 9 x 13 Baking Dish
- Large Skillet
Ingredients
- 1½ lbs Cooked Turkey or Ground Turkey chopped or shredded
- 1 Onion sweet or yellow
- 1 tablespoon Taco Seasoning
- 3 Cups Enchilada Sauce or verde sauce
- 1 Chipotle Pepper in Adobo Sauce or jalapeño, chopped
- 18 Corn Tortillas or flour (use small ones)
- 2 Cups Cheddar Cheese or Mexican Blend shredded
- Black Olives for topping
- Green Onions for topping
Instructions
- Preheat oven to 350°F. In a skillet with oil, cook onions on medium-high heat until tender. Then, add in ½ Cup Enchilada Sauce, Diced Chipotle (or Jalapeño), Taco Seasoning and the Shredded Turkey. Once warm, stir in 1 Cup of Enchilada Sauce and bring to a low simmer.
- In a 9 x 13 casserole dish, spread ½ Cup of Enchilada Sauce on the bottom.
- Add one layer of tortillas on top of the sauce. Cut to fit if needed. We used 6 tortillas.
- Top the tortillas with ½ of your meat mixture from the skillet. Then, cover meat with a ½ Cup Shredded Cheese.
- Add a second layer of tortillas and coat the with ½ Cup of Enchilada Sauce. Then, add the remaining meat mixture topped with another layer of ½ Cup of Shredded Cheese.
- Finish the casserole by adding a final layer of tortillas, followed by ½ Cup of Enchilada Sauce and 1 Cup of Shredded Cheese.
- Bake for 35-40 minutes making sure your meat is heated to 165°F and the cheese is melted and bubbly.
- Optional: Top with black olives and green onions. Serve with hot sauce, salsa and sour cream.
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