We’ve reached that place. I know you know what I’m talking about, because you have too. Thanksgiving dinner was glorious! That turkey was just perfect! Divine, even. We’ve been noshing on leftover turkey for days, and it’s time for something different. If you’re like me, you don’t want to waste perfectly good food, so tossing that turkey isn’t an option. So what do we do? We do this!
This is my family’s favorite chicken enchilada casserole, and by favorite I mean that I could make this 4 days a week and no one would complain because it’s that good. The best part about this casserole recipe for me is that it’s very easy to put together, has very few ingredients. I can toss this together in about 10 minutes using any precooked chicken or turkey I have on hand, pop it in the oven until the cheese is melted and starting to brown around the outside edges, and dinner is done. Bonus: it reheats like a dream, so it’s dinner for two days, or dinner and lunch the next day, or maybe dinner and breakfast if I’m too dysfunctional before sunrise to actually make breakfast (which is everyday).
Here’s a list of leftovers I’ve used in this with lovely, reliably good results: chicken breasts, chicken thighs, shredded chicken leftover from tacos, whole rotisserie chickens, and turkey. This enchilada casserole works with either light or dark meat, so anything you have on hand will work. I just take the leftover meat off the bones, roughly chop it to a uniform size, and that’s it. Leftover enchilada casserole is a great alternative to reheating the same dish, or making stock or soup to use up those chicken and turkey leftovers.
Did I mention that it’s completely delicious? Just look at that bite! I’m hungry all over again!
Ready to try this quick and easy 4 ingredient enchilada casserole? You’ll be thrilled, and your family will think you’re even more awesome than they already do!
Tired of leftover turkey? Try this 4 ingredient enchilada casserole! 10 minutes of prep and dinner is in the oven - quick, easy, and delicious? Yes please!
10 minPrep Time
20 minCook Time
30 minTotal Time
2 cups Chopped Turkey Breast
2 cups Shredded Sharp Cheddar Cheese
2 cups Green Enchilada Sauce
8 Corn Tortillas
- Remove leftover turkey from the carcass and roughly chop.
- In a bowl, add 1 cup shredded cheese to chopped turkey and combine.
- Heat corn tortillas in microwave (wrap them in damp paper towels first) for 30 seconds.
- Add 1/4 cup of chopped turkey mixture to each corn tortilla. Roll tortillas and place in a 13x9 pan.
- Pour enchilada sauce on top and cover with remaining cheese.
- Bake at 350 for 20 minutes or until cheese is melted and lovely.
Serve with sour cream, avocado, and lime. This reheats beautifully! It makes a delightful take-to-work lunch the next day!