These Creamy Leftover Turkey Enchiladas are a knock off recipe of something I remember my mom making a few times when I was young. I loved that there were refried beans in the bottom of a soft, flour tortilla, a nice amount of meat and smother in melted pepper jack cheese. Separate, these ingredients may be considered ho-hum, but when they are put together and layered in a baking dish, covered in sauce and baked until bubbly, they are heaven!
These Creamy Leftover Turkey Enchiladas are made with leftover turkey, refried beans, spicy cheese and topped with a lovely, creamy sauce.
This recipe is pretty simple. I love the creamy sauce for this. There are several iterations on the internet that require a can of cream of chicken soup, but I think this is worth the extra few minutes it takes to make the sauce.
If you have leftover turkey from Thanksgiving tucked away in your freezer, these Creamy Leftover Turkey Enchiladas may be just the thing you needed in your life to use those up in a very tasty way! These are quick and easy to make and the taste is so delicious! You can make a double batch and eat one tray and freeze one for another day.
Creamy Leftover Turkey Enchiladas are packed with tender turkey, melted cheese and covered in a creamy, homemade sauce. A very kid friendly dinner!!
Typically, enchiladas use corn tortillas and those are fabulous, however these Creamy Leftover Turkey Enchiladas use flour tortillas and their softness when baked in the oven with the tender filling, is just a wonderful change.
To make the sauce, melt butter in sauce pan. Sprinkle flour over the melted butter and whisk to combine. Cook for about 1-2 minutes, then whisk in broth and cook until the mixture has thickened. Once it has thickened, add the chili powder, garlic powder, onion powder, salt and cayenne. Then remove this from the heat and let it sit for about 5 minutes to cool slightly. You are letting the sauce cool enough to accept the sour cream without curdling. After 5 minutes, stir in hot sauce/salsa and sour cream.
Now you need to grease a 9 x 13 glass baking dish, or even a large iron skillet like I did this time. Place a layer of the sauce on the bottom of the baking dish. Lay a tortilla flat on a clean surface, smear a tablespoon of the refried beans down the middle, then place turkey on this and then grated pepper jack cheese on top of that. Than carefully roll the tortilla up and place it seem side down in the pan on top of the sauce. Then repeat this process laying the enchiladas next to one another until the pan is full.
You then simply pour this sauce over the enchiladas and then add additional grated cheese on top of this. You are going to bake this for about 20 minutes or bubbly. Then garnish with chopped red onion, cilantro, green onions, tomatoes or avocados.
Creamy Leftover Turkey Enchiladas
- 8-10 fajita size flour tortillas
- 3 cups leftover turkey
- 1 15 oc canned, refried beans
- 3-4 cups grated, Pepper Jack cheese
- 3 tbsp butter
- 3 tbsp flour
- 2 cups chicken broth
- 1 cup sour cream
- 1/2 cup salsa or mild hot sauce
- 1 tsp onion powder
- 1 tsp granulated garlic
- 1 tsp chili powder
- 1/4 tsp cayenne more if you like spicy
- 3/4 tsp salt
- Grease a 9 x 13 baking dish or iron skillet. Preheat oven to 350 degrees.
- To make the sauce, place a medium sized sauce pan over medium high heat and add butter. As the butter is melting, whisk in the flour and cook for a minute or two. Whisk in the 2 cups of broth, then add the onion powder, granulated garlic, chili powder, salt and cayenne pepper. Heat until the mixture has thickened and is bubbly, then remove from heat.
- Let the thickened sauce sit for about 5 minutes to cool slightly and then stir in the sour cream and the salsa/hot sauce. Mix well to incorporate. Set aside while you assemble the enchiladas.
- Spoon a layer of sauce in the bottom of the greased baking dish.
- Lay a flour tortilla flat on a clean surface and spread 1 tablespoon of refried beans down the center, top the beans with shredded turkey, and then place grated pepper jack cheese on top of the turkey.
- Carefully roll the tortilla up and place seam side down in the baking dish onto the sauce. Repeat this process until the pan is full.
- Pour a liberal amount of the sauce all over the top of the enchiladas and then sprinkle with remaining pepper jack cheese.
- Place in preheated oven to bake for approximately 20-25 minutes or until bubbly.
- Top this with chopped red or green onion, cilantro, chopped tomato and avocado.
I hope you give these delicious Cream Leftover Turkey Enchiladas a try and let me know what you think. You can change up the cheeses if you like to cheddar or Monterey jack cheese. My husband normally makes homemade refried beans, but In this recipe for a quick and simple alternative, I used canned refried beans. Make this your own and you will make it often!! Enjoy!!