Try This Twist on Thanksgiving Leftovers: Easy Turkey Enchiladas

If you’re like me, you cook way more turkey than you need for the number of family or guests. But turkey is a delicious leftover. I love turkey sandwiches, but in New Mexico, we’re all about growing and eating chile. So I’ve substituted turkey in my favorite chicken enchilada recipe several times. That way, we can eat up all the leftovers without feeling like we’re, well, eating leftovers!

cheese and turkey enchiladas
The key to these enchiladas is layering. And the cheese! Oh, and New Mexico green chile.

This is such an easy recipe, and it’s simple to adapt for areas of the country where you can’t grow or buy fresh green chile. Use canned chile (New Mexico grown if you can find it, of course!) and make it as hot as you like. I’ve even made a small chile-free version of it in a tiny casserole dish for my daughter when she was younger and wouldn’t eat hot, spicy foods.

Most of the ingredients laid out and ready to to make easy enchiladas after all that time in the kitchen over Thanksgiving.
Most of the ingredients laid out and ready to make easy enchiladas. It’s refreshing after all that time in the kitchen on Thanksgiving.

Typically, chicken enchiladas are layered like a casserole, at least in my experience throughout New Mexico and Arizona. If you prefer to put the tortillas in oil and then roll them with the chicken and onion inside, you can make them that way. I like mine layered, plus I believe these are a tiny bit healthier because I dip the tortillas in low-sodium chicken broth instead of frying them. At the least, I can trade those calories for more cheese!

It takes very little prep time to set up assembly of these easy enchiladas, including a shallow bowl with some chicken broth to soften and moisten tortillas instead of messy, high-calorie frying.
It takes very little prep time to set up assembly of these easy enchiladas, including a shallow bowl with some chicken broth to soften and moisten tortillas instead of messy, high-calorie frying.

And if you live in a climate that’s warm enough to grow your own chile peppers, I highly recommend it. We realized when eating the dish pictured that ours lacked a little flavor this year, but we had a cool summer and live a few zones colder than optimal for chiles as it is. I’m going to try a few tricks next year to keep the chile plants warmer.

fresh roasted New Mexico green chile
Fresh roasted green chiles go with turkey and chicken, especially in this dish.

Check out the recipe for Turkey Green Chile Enchiladas below, and note that I used chicken in the photos only because I had some leftover roasted chicken in my refrigerator. We’ll be eating plenty of turkey next week!

Easy Turkey Green Chile Enchilada Recipe

  • Servings: about 4 to 6
  • Time: 15 mins plus 35 mins cook time
  • Difficulty: easy
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NM turkey enchiladas
Easy turkey enchiladas served with tomatoes, lettuce, refried beans and a dollop of sour cream.

Ingredients:

2 cups cooked, boned turkey, shredded or chopped

1/2 onion, chopped

3 to 4 fresh roasted green chiles or 1 to 2 cans (4 oz each) New Mexico green chile, chopped, to taste

1 can low-sodium chicken broth

1 (10 oz) can cream of chicken soup

1/2 (10 oz) can cream of mushroom soup

1 dozen corn tortillas

2 to 3 cups shredded cheddar or jack and Colby (Mexican blend) cheese

Salt and pepper to taste

 

Preheat oven to 375 degrees. Chop or shred cooked turkey into bite-sized pieces. Chop onion. Peel, rinse and seed green chiles before chopping to desired size.

Mix chopped onion and turkey together; add salt and pepper to taste. Set aside.

Mix canned soups and 1/2 cup of chicken broth. Add chopped green chile to soup mixture and stir. Pour remaining chicken broth into a shallow bowl.

Dip a corn tortilla into chicken broth and place it into the bottom of a casserole dish, preferably a 9 x 12 rectangular pan. Repeat with another tortilla and a third as necessary, tearing the third tortilla in half as needed after dipping to adequately cover the bottom of the pan.

Sprinkle chicken/onion mixture evenly over tortillas, followed by about one-third of soup/green chile mixture. Sprinkle evenly with some cheese.

Repeat the layering process two more times, being sure to reserve a small portion of soup mixture and cheese for the top layer.

Dip and place the final three tortillas on the top layer. Add remaining soup and green chile mixture and top with cheese as desired. Bake uncovered in center of oven for 30 to 35 minutes, or until mixture appears bubbly toward the center of pan. Cut into squares and serve with desired toppings, such as salsa, lettuce and tomato, sour cream or guacamole.

As the enchiladas cook, the cheese browns and crisps. You can cover it with a loose layer of foil if it gets too brown or crispy.
As the enchiladas cook, the cheese browns and crisps. You can cover it with a loose layer of foil if it gets too brown or crispy.