If you have turkey leftover from a holiday feast or any special occasion, transforming it into a comforting, flavorful meal is pure magic. This Leftover Turkey Enchiladas with Green Salsa and Crema Recipe is exactly that kind of magic—a vibrant marriage of tender turkey, tangy green salsa, creamy crema, and melty cheese all wrapped up inside warm tortillas. It’s an irresistible way to breathe new life into your leftover turkey, delivering bold flavors and cozy textures that feel like a warm hug on a plate.
Ingredients You’ll Need
These ingredients might be simple at first glance, but each one plays a crucial role, whether adding zest, creaminess, or that irresistible cheesy pull you want from enchiladas. When combined, they create a beautifully balanced dish that’s way more than just leftover turkey reincarnated.
- Leftover cooked turkey (1 lb): The star of the dish, shredded or cut into small pieces to absorb all the delicious flavors.
- Honey (1/2 cup): Adds a subtle sweetness that balances the tang and spice in the marinade.
- Lime juice (1/2 cup): Brings bright acidity to brighten the turkey and cut through the richness.
- Chili powder (1 tbsp): Infuses a gentle smoky spice, giving the marinade depth.
- Garlic powder (1 tsp): Offers a savory punch without overpowering the other flavors.
- Flour tortillas (8-10): Soft and sturdy enough for rolling, providing the perfect vessel for your filling.
- Shredded Monterrey Jack or Mexican blend cheese (4 cups): Melts beautifully to hold everything together with gooey goodness.
- Green enchilada sauce (1 cup, divided): Brings traditional enchilada tang and vibrant color.
- Salsa verde (1 cup): Adds fresh, herbal notes with a touch of spice.
- Crema (1 cup): Creamy and slightly tangy, it’s essential for that luscious texture; heavy cream works as a substitute.
How to Make Leftover Turkey Enchiladas with Green Salsa and Crema Recipe
Step 1: Marinate the Turkey
Start by giving your turkey a flavor boost with a quick marinade. Blend honey, lime juice, chili powder, and garlic powder, then toss the turkey in this vibrant mixture inside a resealable bag. Let it work its magic in the fridge for at least 30 minutes—though if you have time, letting it soak up those flavors for up to 24 hours will make the turkey tender and bursting with taste.
Step 2: Preheat Your Oven
Get your oven warmed up to 350 degrees Fahrenheit. This ensures it’s ready to transform your enchiladas into bubbling golden perfection once assembled.
Step 3: Prepare the Baking Dish
Spray a 9×13-inch baking dish with non-stick spray to keep those cheesy, saucy enchiladas from sticking. Pour in half a cup of green enchilada sauce and spread it evenly across the bottom. This layer helps keep everything moist and adds a delicious base flavor.
Step 4: Combine Turkey and Cheese
Drain any excess marinade from the turkey, but hold on to it for later. Mix the turkey with three cups of the shredded cheese—this combo not only tastes amazing but helps bind the filling together when you roll it inside the tortillas.
Step 5: Roll Up the Enchiladas
Lay out each tortilla and spoon a generous half-cup of the turkey and cheese mixture down the center. Roll them up nice and tight, then set them seam side down in your baking dish. You’ll likely end up with about eight rolled enchiladas snugly fitting in the pan.
Step 6: Make the Creamy Green Sauce
In a bowl, combine the remaining green enchilada sauce, salsa verde, crema, and any leftover marinade. This luscious sauce adds layers of flavor and creaminess, tying the whole dish together with a bright, tangy kick.
Step 7: Pour Sauce and Add Cheese
Pour the creamy green sauce evenly over the rolled enchiladas, making sure every bite will be coated with that rich, tangy goodness. Sprinkle the remaining one cup of shredded cheese across the top for that irresistible melted cheese crust.
Step 8: Bake and Enjoy
Bake the enchiladas for 35 to 40 minutes until the sauce bubbles and the cheese melts into a deliciously golden topping. Let the dish rest for about five minutes before serving—this little pause helps everything set perfectly for those first bites of pure bliss.
How to Serve Leftover Turkey Enchiladas with Green Salsa and Crema Recipe
Garnishes
To take your enchiladas from fantastic to fabulous, sprinkle fresh chopped cilantro, diced avocado, or thinly sliced radishes on top. A few crumbles of queso fresco and a squeeze of lime juice add brightness and color, giving every plate a fresh, festive look and an extra burst of flavor.
Side Dishes
These enchiladas pair beautifully with simple sides like Mexican rice, black beans, or a crisp green salad. A side of pickled jalapeños or fresh corn salsa adds contrasting flavors that complement the creamy and cheesy enchiladas perfectly.
Creative Ways to Present
Try serving individual enchiladas in small cast iron skillets for a rustic charm or layer them in a casserole for easy family-style serving. A drizzle of extra crema and scattered fresh herbs on the top make the presentation shine, inviting everyone to dig in eagerly.
Make Ahead and Storage
Storing Leftovers
Leftover turkey enchiladas store wonderfully in the refrigerator in an airtight container for up to 3 days. This makes them an excellent make-ahead option for busy weeknights or quick lunches.
Freezing
If you want to save some for later, these enchiladas freeze well too. Assemble the dish but don’t bake it—cover tightly with foil or plastic wrap, then freeze for up to 3 months. When ready, thaw in the fridge overnight before baking as usual.
Reheating
To warm up leftovers, cover with foil and bake at 350 degrees Fahrenheit for 15-20 minutes until heated through. Alternatively, microwave individual portions, but the oven method helps retain that wonderful cheesy texture and fresh flavor balance.
FAQs
Can I use chicken instead of turkey?
Absolutely! While this recipe shines with leftover turkey, shredded cooked chicken makes a perfect substitute and works beautifully in the marinade and overall flavor profile.
What if I don’t have crema?
If you can’t find crema, heavy cream or sour cream both work well as substitutes, bringing that creamy tang essential for the sauce’s texture and taste.
How spicy is this dish?
This recipe offers a gentle kick from the chili powder and salsa verde but is generally mild and approachable. You can easily adjust the heat by adding more chili powder or using a spicier salsa verde.
Can I make the enchilada sauce from scratch?
Definitely! Making homemade green enchilada sauce using tomatillos, green chilies, and spices will add a fresh, vibrant flavor that complements this recipe wonderfully.
Is it okay to use corn tortillas?
Yes, corn tortillas can be used if you prefer, but be sure to warm and lightly toast them first to prevent cracking when rolling the filling. Flour tortillas are simply easier to work with for enchiladas.
Final Thoughts
There’s nothing quite like the feeling of turning leftover turkey into a dish that feels brand new—and this Leftover Turkey Enchiladas with Green Salsa and Crema Recipe does just that with flair and flavor. It’s comforting, vibrant, and an absolute crowd-pleaser, making it an ideal solution for any time you want a satisfying meal that honors your turkey without being predictable. Trust me, once you try these enchiladas, they’ll become your go-to recipe for leftover magic!
Print
Leftover Turkey Enchiladas with Green Salsa and Crema Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Halal
Description
This Easy Leftover Turkey Enchiladas recipe transforms your cooked turkey into a flavorful Mexican-inspired dish. Marinated in a tangy honey-lime chili sauce, the turkey is combined with cheese, wrapped in soft flour tortillas, smothered in a creamy green enchilada sauce, and baked to perfection. Perfect for using up leftovers, it’s a comforting and delicious meal that serves 8 with minimal prep and cooking time.
Ingredients
Marinade and Turkey
- 1 lb leftover cooked turkey or cooked chicken, cut into small pieces or shredded (about 3 cups)
- 1/2 cup honey
- 1/2 cup lime juice
- 1 Tbsp chili powder
- 1 tsp garlic powder
Enchiladas
- 8–10 flour tortillas
- 4 cups shredded Monterrey Jack cheese or Mexican blend, divided
- 1 cup green enchilada sauce (divided)
- 1 cup salsa verde
- 1 cup Crema (Mexican cream) or substitute with heavy cream
Instructions
- Marinate the Turkey: In a bowl, mix the honey, lime juice, chili powder, and garlic powder. Place the turkey pieces in a plastic storage bag and pour in the marinade, ensuring all pieces are coated. Refrigerate for at least 30 minutes or up to 24 hours for richer flavor.
- Preheat Oven: When ready to cook, preheat your oven to 350°F (175°C) to prepare for baking the enchiladas.
- Prepare Baking Dish and Sauce Base: Spray a 9×13 inch baking dish with non-stick spray. Pour 1/2 cup of the green enchilada sauce into the dish and spread it evenly across the bottom.
- Combine Turkey and Cheese: Drain the turkey from the marinade (reserve the marinade). Mix the turkey with 3 cups of the shredded cheese until well combined.
- Assemble Enchiladas: Place about 1/2 cup of the turkey and cheese mixture down the center of each tortilla, then roll tightly. Arrange the rolled tortillas seam side down in the prepared baking dish, fitting about 8 enchiladas.
- Mix Remaining Sauce: Combine the remaining 1/2 cup green enchilada sauce, salsa verde, Crema, and any leftover marinade until smooth and well blended.
- Top Enchiladas: Pour the sauce mixture evenly over the assembled enchiladas. Sprinkle the remaining 1 cup shredded cheese on top.
- Bake: Bake in the preheated oven for 35-40 minutes until bubbling and the cheese has fully melted and lightly browned.
- Rest and Serve: Let the enchiladas sit for about 5 minutes after baking to set. Serve warm and enjoy your flavorful leftover turkey meal.
Notes
- Marinating the turkey overnight enhances the flavor significantly, but 30 minutes is sufficient if you’re short on time.
- You can substitute chicken for turkey if preferred or if you don’t have leftovers.
- Use corn tortillas instead of flour if you want a gluten-free version, but adjust quantities as needed.
- If you don’t have Crema, heavy cream or sour cream can be used as a substitute.
- Refrigerate any leftovers within two hours to maintain freshness.
