Leftover Thanksgiving Turkey Enchiladas
This recipe transforms leftover Thanksgiving turkey into a comforting casserole, layering shredded turkey, creamy soup, diced green chilies, and a blend of cheeses over crumbled tortilla chips. It's then baked until bubbly and golden, offering a quick, flavorful, and hearty meal perfect for repurposing holiday leftovers.
Equipment
- 1 9x13 inch Baking Dish Essential for assembling and baking the casserole.
- 1 Large Mixing Bowl For combining the soup and chili mixture.
- 1 Chef's knife For chopping onion and preparing turkey.
- 1 Cutting Board For safe and efficient ingredient preparation.
- 1 Can Opener For opening soup and green chili cans.
Ingredients
Main
- Leftover cooked turkey white or dark meat pieces
- 2 cans cream of celery soup or cream of chicken 1 can diced green chilies
- 1 reg. size pkg. plain tortilla chips crumbled
- 1 8 oz. pkg. Cheddar cheese, grated
- 1 8 oz. pkg. Monterey Jack cheese, grated
- 1 sm. onion chopped
- 1 jar jalapenos optional
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
- Shred or dice the leftover cooked turkey into bite-sized pieces. Chop the small onion finely.
- In a large mixing bowl, combine the cream of celery (or chicken) soup, diced green chilies, and chopped onion. Mix thoroughly.
- If using, drain and thinly slice the jalapeños.
- Spread a thin layer of the crumbled tortilla chips evenly across the bottom of the prepared baking dish.
- Evenly distribute the shredded turkey over the chip layer.
- Pour the soup and chili mixture over the turkey, spreading it to cover all pieces. Top with sliced jalapeños if desired.
- Sprinkle both grated Cheddar and Monterey Jack cheeses generously over the entire surface.
- Bake for 25-30 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- Remove from oven and let stand for a few minutes before serving.
Notes
To elevate this simple dish, consider sautéing the chopped onion until translucent before mixing it into the soup base; this mutes its raw pungency and adds a layer of depth. For a richer sauce, use a splash of chicken or turkey stock to thin the condensed soup slightly, ensuring it coats the turkey and chips more evenly. Instead of just crumbling chips, layer them with some whole ones for varied texture. Adjust the spice level with more or less jalapeños, or a pinch of smoked paprika for warmth. Finish with fresh cilantro and a dollop of sour cream for enhanced flavor and visual appeal.