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Easy Weeknight Enchiladas

Author: Judiaann Woo
Serves: 4-6

This super easy and delicious recipe turns leftover Thanksgiving turkey into a comforting meal.

This is a super easy but delicious way to use up leftover chicken and turkey meat. Give yourself a break from cooking and use prepared enchilada sauce. Just assemble, bake and enjoy a comforting meal that reheats great for an easy lunch the next day.


  • 1 package (8-10 count) soft corn tortillas 
  • 1 1/2 cups shredded turkey or chicken
  • 3 cups prepared or homemade green or red enchilada sauce
  • 3 cups shredded Mexican Blend Cheese
  • Kosher salt
  • Freshly ground black pepper

To Serve

  • Sour cream, optional
  • Sliced avocados, optional


Preheat oven to 350°F.

Place shredded turkey or chicken in a bowl and season with salt and pepper to taste. Add two tablespoons of enchilada sauce and mix to moisten. 

Warm tortillas for a few seconds in the microwave to make them more pliable.

Working with one tortilla at a time, dip tortilla in enchilada sauce. Place tortilla on a plate and fill with seasoned turkey or chicken and sprinkle with shredded cheese. Roll up tortilla and place, seam-side down, in a baking dish or tray. Repeat with remaining tortillas and turkey or chicken. Cover the surface with remaining enchilada sauce. Sprinkle remaining cheese over and bake for 30-40 minutes until cheese is melted. Serve hot with sour cream and sliced avocados if desired.

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