Thanksgiving Leftover Turkey Enchiladias

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I literally had bags and bags of leftover turkey this year and had to find ways to use it up.  I made bone broth, turkey noodle soup, even turkey Thai green curry.


Tuesday rolled around and I knew I wanted a Mexican theme, for taco Tuesday so I created these enchiladas.  I made my gluten and dairy free, so I’ll share how I did both.


Here’s what I used

1 28oz can of green chile enchilada sauce 

1 10 oz can of diced tomatoes with chiles 

3/4 c. sharp cheddar cheese, shredded (left it out of the dairy free portion)

1 c. diced leftover turkey

4 flour tortillas

4 corn tortillas


Combine 1/4 can of the enchilada sauce to a bowl.  Add in whole can of tomatoes with diced chilies (do not drain), cheese, and turkey. Stir to combine.  Add 3-4 tablespoons of this mixture to each tortilla.  Gently roll and place seam side down in 9×13 greased pan.  Cover with the rest of the can of sauce, top with cheese, if desired.  Bake, uncovered, for 30 minutes until the cheese is bubbly and golden brown.



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