Cheesy Turkey Enchilada Casserole is perfect for leftover Thanksgiving turkey. It’s incredibly tasty and a welcome change from holiday leftovers! Since I needed an overlarge turkey to get as much broth as possible, we had an overabundance of meat. This super cheesy enchilada casserole was the perfect receptacle for some of the bucket-full of turkey we had left. It’s equally delicious made with chicken instead. 😊
This year’s turkey turned out perfect. It was moist and flavorful without going overboard with a bunch of different herbs, spices, and stuff crammed up in it. The broth was the most important consideration so I didn’t want it to have anything in it that would ruin the flavor of my Old-Fashioned Bread Dressing and dumplings. All I used were seasoned pats of butter placed everywhere I could shove them between the skin and meat. Additionally, I rubbed salt, pepper, garlic powder, and ground thyme all over inside and out.
Cheesy Turkey Enchilada Casserole
Use whatever you have on hand whether it’s soft taco, burrito, or gordita shells. I was out of diced green chilis and fresh tomatoes, but I did have a can of diced tomatoes with zesty green chilis. These cheesy turkey enchiladas were incredibly yummy with a pile of Mexican “salad” on the side.
Created by Melissa Woolard | Culinary Craftiness
- 8-10 burrito shells
- 2-3 cups chopped turkey or chicken
- 4 cups shredded Mexican cheese blend or Monterrey Jack
- 6 tbsp. butter
- 6 tbsp. flour
- 3 cups chicken broth
- 2 cups sour cream
- 1-2 cans diced green chilis or diced tomatoes with green chilis
- Shredded lettuce
- Fresh chopped tomatoes
- Sliced or diced avocado
- Chopped onions
- Sliced or mashed avocado (or make guacamole without lime juice - it ruins the flavor of the avocado)
- Sour cream
- Preheat oven to 350°F. Spray a large baking dish with oil.
- Chop leftover turkey or chicken. Lay shell out on flat surface and put a thin line of turkey down the center of each burrito shell. Sprinkle with about a 1/4 cup of cheese on top of the turkey.
- To roll up, fold the ends in then fold one side over top, rolling over as you go. Place seam side down in baking dish, fitting in as many rolled burritos as you can squeeze in. Set dish aside.
- In a medium sauce pan, melt butter over medium heat. Sprinkle with the flour, whisking to incorporate. Cook, stirring constantly, for 2-3 minutes. Pour in chicken broth and stir while cooking for 4-5 minutes, until thickened and bubbly. Remove from heat and stir in 2 cups of sour cream.
- Pour over the burrito shells, but don't overfill the dish. You may have some sauce left.
- Sprinkle the rest of the cheese over the top and bake for 25 minutes. At end of baking, place under hi broiler for a minute or so to brown the top.
- Serve with a Mexican salad on the side.