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Leftover Turkey Enchiladas

A quick and tasty recipe to use up leftover Thanksgiving turkey.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: Thanksgiving
Servings: 4


  • 1 tbsp olive oil
  • 1/2 C bell pepper diced
  • 1/3 C yellow onion diced
  • 1 Jalapeño minced
  • 2 C turkey shredded
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp cayenne
  • 3/4 C chicken broth
  • 1/3 C heavy cream
  • 2 tbsp all purpose flour
  • 1 - 1 1/2 C Monterey Jack Cheese or a mixture of various cheddars
  • 3 tbsp sour cream
  • 8 small flour tortillas


  • Preheat oven to 350°F.
  • Heat olive oil in a medium skillet over medium heat. Sauté vegetables until softened, 5-6 minutes. Add shredded turkey and spices, tossing and cooking for an additional 3-4 minutes. Reduce heat to medium-low, pour in half of the chicken broth and half of the heavy cream. Stir gently, cooking for 3-4 minutes more. Transfer turkey and vegetables to a small bowl.
  • Add flour to remaining liquid, whisking until thick. Sprinkle in 1/2 cup shredded cheese and sour cream. Stir until smooth and creamy. If needed, additional heavy cream and chicken broth until desired consistency is reached. It should be pourable but not super thin. Turn heat down to low.
  • Fill center of each tortilla with turkey mixture, roll and place in a rectangular baking dish. Pour sauce over the top of rolled tortillas. Top off with remaining shredded cheese.
  • Bake for 20-25 minutes. Serve warm with optional sour cream.


An original recipe from Baked by Rachel