This leftover turkey enchilada casserole takes the turkey you are tired of eating and turns it into a cheesy, saucy dinner everyone asks for again. It’s stacked instead of rolled, so it comes together fast.

Corn tortillas are layered with shredded turkey, cheese, sour cream and a homemade tomatillo green sauce, then baked at 350°F until the cheese melts and browns. It’s just as delicious with shredded chicken.

The Best Leftover Turkey Enchiladas (Stacked with Homemade Green Sauce)

This leftover turkey enchilada recipe is my go to recipe when I have lots of shredded turkey. It gives a whole new spin to that turkey meat that you may be getting tired of and that you probably still have tons of in your fridge. I like to make this, eat it for dinner and then use it as a quick and easy lunch for both my husband and myself over the next few days. It’s super delicious and still yummy when reheated. My husband always comes home telling me his lunch was soooo good!

This is a layered enchilada, or as we call it here in NM, a stacked enchilada, where the tortillas are stacked flat one on top of the other instead of rolled. I have made this recipe and rolled the tortillas, but it didn’t make a difference and stacking them is easier, so that’s what I do now.

The sauce is super simple to make and probably the star of the dish. It’s a yummy green sauce that will make you never want the canned green sauce ever again! I’ve been known to make extra sauce just so my husband can pour more over his enchiladas!

But what of those people who visited relatives for Thanksgiving and didn’t bring home any leftovers? Never fear! This recipe is just as delicious with shredded chicken. I’ve been known to grab a rotisserie chicken from the store and whip up this casserole in no time flat.

Why You’ll Love This Turkey Enchilada Casserole

It uses up leftovers. Three cups of shredded turkey become a brand new dinner instead of another sandwich.
Homemade green sauce. Tomatillos, peppers, garlic and cilantro boil and blend into a bright sauce in minutes.
No rolling required. Stacking the tortillas flat is faster and tastes just as good.
It reheats well. Leftovers make an easy, filling lunch over the next few days.

Ingredients You’ll Need

Here is what goes into this turkey enchilada bake and why each one matters. Exact amounts are in the recipe card below.

Tomatillos: The base of the green sauce. Pull off the papery husks and rinse away the sticky coating before boiling. Look for firm tomatillos that fill out their husks. Boiling softens them and mellows their sharp, tart flavor.
White onion: Half of a large onion boils right along with the tomatillos and adds a gentle sweetness to the sauce.
Serrano peppers and jalapeno: These bring the heat. Remove the jalapeno seeds as the recipe calls for, and seed the serranos too if you want a milder sauce.
Garlic and cilantro: Both go into the blender raw for a fresh, bright finish. Four large cloves may sound like a lot, but the tart sauce stands up to it.
Cumin, salt and pepper: Cumin adds a warm, earthy note that pairs well with turkey. Taste the sauce after blending and season it until it pops.
Vegetable oil: For quickly frying the tortillas. Any neutral oil that handles high heat works, such as canola or avocado oil. Hot oil seals the tortillas fast so they stay soft, not greasy.
Corn tortillas: A quick fry helps them hold their shape under all that sauce. You may need more than 14, depending on the size of your dish.
Shredded turkey: White meat, dark meat or a mix all work. Shredded chicken or a store bought rotisserie chicken is an easy swap.
Sour cream: Spread over the top layer for a cool, tangy contrast to the tart green sauce. Full fat sour cream holds up best in the oven without turning watery.
Shredded cheese: Use any good melting cheese. A Mexican blend, Monterey Jack or cheddar all melt smoothly and brown nicely on top.

How to Make Leftover Turkey Enchiladas

Heat the oven. Preheat to 350°F so it is ready when the casserole is assembled.
Boil the sauce vegetables. Add the tomatillos, onion, serranos and seeded jalapeno to a medium pot. No need to chop. Cover with about 6 cups of water, bring to a boil over medium high heat and cook about 10 minutes, until the tomatillos are no longer bright green.
Blend the sauce. Move the tomatillos, onion and peppers to a blender or food processor. You don’t need the cooking water. Add the garlic, cilantro and cumin and blend until smooth, then season with salt and pepper.
Fry the tortillas. Heat oil in a frying pan and fry each tortilla on both sides until slightly browned but still pliable. Drain them on paper towels.
Start layering. Spread 2/3 cup of sauce in the bottom of your dish. Add four tortillas, 1 cup of turkey, 1/2 cup of cheese and 2/3 cup of sauce.
Keep stacking. Repeat two more times with three tortillas, turkey, cheese and sauce. Finish with four tortillas, the sour cream spread evenly, 1 cup of cheese and the rest of the sauce.
Bake. Bake for 30 minutes, until the cheese is fully melted and slightly browned and the sauce bubbles around the edges.

Tip: Get the oil nice and hot before frying the tortillas. They only need about 10 to 20 seconds per side, and they should come out slightly browned but still pliable so they layer without cracking.

Ways to Customize This Turkey Enchilada Bake

Swap the meat. Use shredded chicken or rotisserie chicken when you don’t have leftover turkey.
Make extra sauce. Double the green sauce and serve the extra on the side for pouring over each slice.
Adjust the heat. Leave out one serrano for a milder sauce, or keep a few seeds in for more kick.
Go bigger. Build it in a 9 x 13 inch dish with 6 tortillas per layer and extra turkey and cheese.

Leftover Turkey Enchilada Casserole FAQs

Can I use chicken instead of turkey? Yes. Shredded chicken is just as delicious, and a store bought rotisserie chicken makes this even faster.
What size baking dish should I use? The recipe was made in a 7 1/2 x 4 1/2 inch dish about 4 inches deep. In a 9 x 13 inch dish, use about 6 tortillas per layer and add more turkey and cheese, since the layers will be thinner.
Do I have to fry the tortillas? It’s worth it. A quick fry keeps corn tortillas from soaking up too much sauce and turning mushy in the oven.
Can I roll the enchiladas instead? Yes. Rolling them doesn’t change the flavor, but stacking is easier and faster.
Can I use canned green enchilada sauce? It works in a pinch, but the homemade tomatillo sauce is the star of this dish and only takes a few minutes in the blender.
How do I store leftovers? Refrigerate leftovers in a covered container within 2 hours of baking and eat them within 3 to 4 days.
How do I reheat it? Warm single portions in the microwave, or cover the dish with foil and reheat it in a 350°F oven. Either way, heat until it reaches 165°F in the center.

Turkey Enchilada Bake

This turkey enchilada bake stacks fried corn tortillas with shredded turkey, cheese, sour cream and a homemade tomatillo green sauce. It turns holiday leftovers into a cheesy casserole in about 30 minutes of baking.

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Ingredients

13 to matillos husk removed and rinsed
½ large white onion
2 serrano peppers
1 jalapeno
4 large cloves of garlic
1 cup cilantro
Salt and pepper to taste
2 tsp cumin
vegetable oil for frying
14 corn tortillas may need more depending on size of dish*
3 cups turkey shredded
½ cup sour cream
2.5 cup shredded cheese

Instructions

Preheat oven to 350°F
Add tomatillos, onion, serrano and jalapeno (seeds removed) to a medium sized cooking pot. No need to chop up! Cover with ~6 cups of water. Bring water to boil over med-high high and boil until tomatillos are no longer bright green, about 10 minutes.
Transfer tomatillos, onion, and peppers to a blender or food processor. You do not need the water you boiled them in.
Add garlic, cilantro, and cumin to blender and blend until fully combined. Add salt and pepper to taste.
Heat up oil in a fry pan and fry each tortilla on both sides until they are slightly browned but still pliable. About 10-20 seconds each side if the oil is nice and hot. Place fried tortillas on a paper towel to soak up extra oil.
When done frying the tortillas, assemble the enchilada. Begin with putting 2/3 cup of tomatillo sauce in the bottom of your casserole dish*. Lay four tortillas, followed by 1 cup of turkey, ½ cup cheese and 2/3 cups tomatillo sauce. Then lay three tortillas over it followed by the same amount of turkey, cheese and sauce. Repeat with three more tortillas, turkey, cheese and sauce. Then place 4 tortillas on top, followed by ½ cup sour cream (spread it out), 1 cup cheese and the remaining sauce.
Bake for 30 minutes, or until the cheese is fully melted and slightly browned.

Notes

* I used a 7 ½ x 4 ½ inch casserole dish that is about 4 inches deep. If you use a 9 x 13 inch dish you will probably want to use 6 tortillas per layer since it is a larger surface area. Also if you use a 9x13 dish the layers will be thinner. To fix this simply use more turkey and cheese! Yum!

Made this casserole? Leave a star rating in the recipe card and share how it turned out in the comments below. Your feedback helps other cooks looking for new ways to use leftover turkey.