Layered Turkey Enchiladas Recipe

Layered Turkey Enchiladas is a perfect way to use turkey leftovers. Even if you don't have turkey leftovers you can still prepare this dish using shredded or chopped turkey breast.

Prepare a side dish of refried beans and/or spanish rice for a complete meal. Don't forget the sour cream and guacamole!


2 cups shredded/chopped cooked turkey

1 (4.5 oz) can chopped green chilies

1 (15 oz.) can black beans, drained, rinsed

2 T. chopped fresh cilantro

1 10 oz enchilada sauce or green Verde sauce

8 6 inch corn tortillas

2 cups shredded Mexican style cheese blend

1 8oz container sour cream

1 8oz container guacamole

Non-stick cooking spray


Preheat oven to 375 degrees.

Spray 2 qt. glass baking dish with cooking spray.

In medium bowl, combine turkey, chilies, black beans and cilantro,; mix well.

Spread 2 tsp of the enchilada sauce in bottom of sprayed baking dish.

Place 4 tortillas over enchilada sauce, overlapping as necessary.

Spread half of turkey mixture over tortillas; sprinkle with 1/2 cup cheese.

Place remaining tortillas over turkey mixture.

Spread remaining turkey mixture over tortillas, followed by enchilada sauce and half of sour cream.

Cover with foil and bake for 30-35 minutes or until thoroughly heated.

Uncover; sprinkle remaining cheese over casserole.

Bake, uncovered an additional 5 minutes or until cheese is melted.

Let stand 10 minutes before serving.

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