Leftover Turkey Enchiladas with Red Sauce

A close-up view of leftover turkey enchiladas in a white baking dish with a red sauce and topped with chopped lettuce and pico de gallo.

Leftover Turkey Enchiladas with Red Sauce

Course: Entree

Cuisine: Tex-Mex, Mexican

Prep Time: 15

Cook Time: 40

Chili Soaking Time: 1

Total Time: 1 55

Servings:

Calories: 520kcal

Author: Kris Longwell

If you're looking for a delicious new way to use up some of that leftover Thanksgiving turkey, this is the recipe for you. The red sauce is authentic and will rival any Tex-Mex joint in town! And, the sauce can be made days in advance of serving.

Print Recipe

Equipment

large skillet or saucepan
Blender
Colander any fine-mesh sieve
baking dish 9x13"

Ingredients

For the Red Enchilada Sauce

5 dried ancho chiles
5 dried guajillo chiles
1 plum tomato roughly chopped
3 cloves garlic roughly chopped
4 tbsp olive oil or butter, divided
1 medium onion chopped, save some for topping the enchiladas
2 tbsp all-purpose flour
1 tsp oregano dried
1 tsp ground cumin
1 tsp garlic powder
1½ tsp Kosher salt

For the Enchiladas

3 cups cooked turkey cubed
1 4 oz can green chiles
½ tsp Kosher salt
vegetable oil for lightly frying the tortillas
8 corn tortillas
3 cups cheddar cheese grated
1 cup iceberg lettuce chopped, for garnish
½ cup pico de gallo for garnish

Instructions

Make the Red Enchilada Sauce

Heat a large skillet over medium-high heat. Working in a couple of batches, heat the chiles in the skillet for about 15 seconds on both sides, pressing down on them with a spoon or spatula. Remove and when cool enough to handle, use a pair of scissors to cut away the stems and then remove as many of the seeds inside the pepper as possible (don't worry if you don't get all of them, you'll strain the liquid later).
5 dried ancho chiles, 5 dried guajillo chiles
Place the chiles in a large bowl and cover with about 4 to 5 cups of warm tap water. Place a small plate on top of the chiles to keep them submerged. Let them rest in the water for at least one hour.
Use a pair of tongs to transfer the soaked chiles to a blender. Add the chopped tomato, and garlic, and add about 3 cups of the chile soaking water. Securely place the lid on the blender and purée until smooth.
1 plum tomato, 3 cloves garlic
Back in your skillet, heat 2 tbsp of olive oil (or butter) over medium heat. Add the onions and sauté until they are soft, about 4 to 5 minutes.
4 tbsp olive oil, 1 medium onion
Carefully pour the puréed chile mixture into the skillet with the onions. Stir and bring to a simmer. Add another cup of the soaking water and simmer for about 2 minutes.
Place a fine-mesh sieve or colander over a heatproof bowl and strain the sauce through it, using a wooden spatula to help it through.
Use a paper towel to wipe out the skillet. Add the remaining 2 tbsp olive oil (or butter) over medium heat. Stir in the flour and cook until fully absorbed, about 1 to 2 minutes.
2 tbsp all-purpose flour
Whisk in the strained sauce and stir in the oregano, cumin, garlic powder, salt, and pepper. Simmer until slightly thickened, about another 4 minutes. Set aside.
1 tsp oregano, 1 tsp ground cumin, 1 tsp garlic powder, 1½ tsp Kosher salt

Prepare the Enchiladas

Preheat oven to 350°F.
Heat another large skillet over medium-high heat and add the turkey, green chiles, salt (½ tsp), and a quarter cup of the prepared enchilada sauce. Cook, stirring often, until heated through, about 4 to 5 minutes. Set aside.
3 cups cooked turkey, 1 4 oz can green chiles, ½ tsp Kosher salt
Ladle enough of the sauce over the bottom of the dish just to cover it (not too much).
In a saucepan large enough to hold a tortilla, heat about 1 to 2 tbsp of vegetable oil over medium heat. Once hot, quickly pass a tortilla through the oil, flipping once. Tongs or a pair of forks help you do this. Take care not to tear the tortilla, but if you do, just grab another tortilla (or go with the torn one, it will still roll just fine). You'll need to add more oil as you continue to lightly fry the tortillas.
vegetable oil, 8 corn tortillas
Quickly transfer the tortilla from the skillet into the pan with the sauce. Flip the tortilla a couple of times to coat it with the sauce. Place on one end of the prepared dish. Spoon about 2 tbsp of the grated cheese along the center of the tortilla, lengthwise. Add about 2 tbsp of the prepared turkey over the cheese. Bring the sides of the tortilla up and press them together, one side over the other. Gently turn the enchilada seam-side down and continue this process until your dish is full (usually about 8 enchiladas).
3 cups cheddar cheese
Ladle some more of the sauce over the tops of the enchiladas. Sprinkle more chopped onion over the sauce, and then sprinkle on the remaining cheese (about 1 to 1½ cups) over the enchiladas.
Bake for about 20 minutes, or until the cheese is melty and the sauce is just bubbling. Serve at once, topped with shredded lettuce and pico de gallo.
1 cup iceberg lettuce, ½ cup pico de gallo

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

Cubed rotisserie chicken can be used in place of the turkey.

The enchilada sauce can be made up to 3 days in advance. It keeps (covered) in the fridge for a week. It's great to use in other recipes, including on eggs.

Lightly frying is traditional, but, you can also wrap them in a damp paper towel and microwave them on HIGH for a minute (or less) until they are pliable.

These enchiladas are best served right out of the oven. If they sit too long, they can become a bit mushy. However, leftovers are still delicious! Heat up in the microwave or in a 325°F oven (covered with foil) until heated through.

Nutrition