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Turkey Enchiladas

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Turkey Enchiladas Recipe | #thanksgiving

Do you celebrate Friendsgiving?

I feel like over the last decade or so, this holiday has become almost as monumental in the month of November as the big T-Day itself. My friends love going all-out for a good ol’-fashioned Friendsgiving. And actually, this year I actually have three Friendsgiving gatherings on the calendar with various circles of friends. ‘Tis the season!

But hey, even if it makes November a little more busy, I will be there. Because a casual evening with good friends, all gathered around the table sharing good food, making all sorts of good memories together? It’s everything I love, without all of the stress that so often seems to be dumped on the holidays. And actually, it seems like the perfect meaningful start to the holiday season, soaking up all of the people in my life and giving thanks for the wonderful, honest, messy, inspiring, fun, crazy friendships we have. They are treasures, and meant to be celebrated.

As I’ve mentioned on here before, though, I’m one of those weird people who doesn’t get that excited about traditional Thanksgiving food. Sure, it’s ok. But if given the option, I choose Mexican food over turkey and stuffing and cranberries any day. So for Friendsgiving — or Thanksgiving leftovers — I love pairing the two! And let me tell you, these turkey enchiladas are the way to go.

Turkey Enchiladas Recipe | #thanksgiving

To make them, just begin with some leftover turkey. You can use any kind of turkey — dark meat, light meat, even leftover sliced turkey lunch meat. Just roughly chop it up into bite-sized pieces.

Turkey Enchiladas Recipe | #thanksgiving

Then spread some on a tortilla that has been slathered with salsa verde. (This is a sponsored post in partnership with Old El Paso, and their flour tortillas are genuinely my favorites for enchiladas. You could also sub in their mild green chiles enchilada sauce in place of salsa verde if you’d like.)

Top it with some extra white beans, red onion, diced avocado, and lots of cheese, and roll it up and lay it in a large baking dish.

Turkey Enchiladas Recipe | #thanksgiving

Then pour your remaining salsa verde on top of the enchiladas and spread it around, and sprinkle some cheese on top.
Turkey Enchiladas Recipe | #thanksgiving

And bake it to melted cheesy perfection.
Turkey Enchiladas Recipe | #thanksgiving

Then if you want to go garnish crazy, like me, toss some extra avocado, red onion, and fresh cilantro on top.

(I can hear the infomercial in my head — “from drab to fab in 30 seconds!!”)

Turkey Enchiladas Recipe | #thanksgiving

Then dish it up and serve it to your friends, or family, or — hey — if you’re single and want to freeze a batch, I can attest that enchiladas always make good leftovers.

Cheers to the good friends (and good enchiladas!) in our lives. :)

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Turkey Enchiladas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 -8 servings 1x


These Turkey Enchiladas are absolutely delicious, and they’re the perfect way to use up leftover turkey.


  • 2 cups salsa verde
  • 2 avocados, peeled, pitted and diced*
  • half a medium red onion, diced
  • 8 Old El Paso large (burrito-sized) flour tortillas
  • 3 cups cooked, roughly-chopped turkey
  • 3 cups shredded Mexican cheese
  • 1 (14-ounce) can Great Northern beans
  • ½ cup chopped fresh cilantro leaves


  1. Preheat oven to 350°F.  Spray a large 9×13-inch baking dish with cooking spray.  Then spread ⅓ cup salsa verde evenly along the bottom of the dish.  Set aside.
  2. Set aside 1 cup of the shredded cheese, 1 avocado, and ½ cup red onion for later use.
  3. Lay a flour tortilla out a workspace.  Spread 2 tablespoons salsa verde all over the surface of the tortilla.  Then in a line down the center, layer about a handful of avocado, red onion, turkey, cheese and beans.  (Portion each ingredient so that you use about ⅛ of the entire portion per enchilada, since there are 8 total.)  Fold the tortilla over to seal it, then transfer the enchilada to the pan.  Repeat with the remaining tortillas until all 8 enchiladas are in the pan.  You may need to squish them together a bit to make room.
  4. Spread the remaining salsa verde on top of the enchiladas.  Then sprinkle the reserved 1 cup shredded cheese evenly on top. Bake for 20 minutes.
  5. Remove, and sprinkle the enchiladas evenly with the reserved avocado, red onion, and the fresh cilantro leaves.  Serve immediately.

Also check out these other delicious enchilada recipes!

The Best Chicken Enchiladas Ever |

The BEST Chicken Enchiladas Ever

White Chicken Enchilada Casserole

Chicken Enchilada Casserole | #glutenfree

(Red) Chicken Enchilada Casserole 

Turkey Enchiladas | #thanksgiving

This recipe is sponsored by Old El Paso. I am working with a team of bloggers and OEP this year to develop fresh Mexican food recipes, and all opinions are my own as always. Thanks for supporting the brands which help make this site possible. :)

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23 comments on “Turkey Enchiladas”

  1. My mouth is watering right now. And it looks so pretty with the red onion and the greens. :)

  2. Oooohhhhh Friendsgiving! I love it. These would be perfect to share with friends, but at the same time I really like the idea of keeping them in the freezer for myself. Or both.
    Looks delicious!

  3. I’m pretty sure these could be considered breakfast enchiladas, too, right??? :)

  4. I totally do get excited about my Thanksgiving dinner, but part of that is knowing the leftovers are going somewhere fun! Love this idea!

  5. Totally pinning this for Thanksgiving leftovers!! Love. I am in a Life Group at my church…there are about 12 of us who have been together for over 2 years now…we meet once a week for dinner, prayer and Bible Study (but to be honest, the study only happens about half the time because we love to talk). We do a Thanksgiving meal every November and I always look forward to it!!

  6. Friendsgiving is the best! So is leftover turkey anything. And I totally agree on stress and the holidays– though thinking ahead, it seems daunting, in hindsight when you’re sitting around a table eating with people you love, it’s totally, totally worth it :)

  7. Love the sounds of this dish! Especially with the mountain of cilantro on top – my favorite ingredient :)

  8. Darn, thanksgiving (and its leftovers) have already passed this year up here, going to have to remember this one. Actually come to think of it we usually have turkey for christmas dinner as well..hmm..

  9. In undergrad, our friends would get together for Alternate Thanksgiving.  We’d gather around a huge table with the most non-Thanksgiving dishes imaginable.  Always a treat to see what we’d end up eating and the company couldn’t be beat!

  10. Yes! I would take Mexican over Thanksgiving any day. I mean, we already go out for Mexican once a week, so we might as well have it for Thanksgiving, too! ;)

  11. Wishing I had a big plate of these right now!

  12. Your photos are so insanely perfect!  So inspired every time I come here

  13. Mmmmm, loving these enchiladas! Can’t wait for post Thanksgiving to make this. hehe They’re so pretty just like the other ones. I had saved your other enchilada recipe to make it very soon. :)

    As far as Thanksgiving, it’s one of my favorite holidays with turkey or not. And this year, I’m planning to invite a few friends to celebrate Friendsgiving as well. It sounds so much fun! :) 

  14. I love friendsgiving!! And Ali, at our real thanksgiving, we don’t have the hugest family so there are always leftovers and this is something my husband would love. enchiladas are my fave too, but I rarely make them. great recipe!

  15. These look so very yummy! Pass me a fork!

  16. Hi there, I just recently posted a blog post about different ways to use Thanksgiving leftovers and this recipe was one of them! I was sure to link your post to it, but if you would like me to un-link please let me know! You can find the post here:

    Have a great day!!

  17. Mexican food seems like a nice change of pace after all the heavier American food on Thanksgiving. Pinned to my ‘Taste of Fall” board.

  18. Ali, these look so amazing!!! Great way to use those leftovers :)

  19. This was delicious! I added lots of extra salsa over the top. I also noticed that you say to reserve 1 cup of cheese in the beginning but at the end to add the 1/2 cup of reserved cheese. More cheese is never a problem, but I just thought I’d point it out in case you like nit-picky accuracy like myself!

  20. Just now made this…. used whole wheat tortillas and used mozzarella because that was accidentally all I had left.
    My 8 year old wanted me to send you the emoji that has the heart eyes! My 11 year old tried to give it 3 thumbs up!
    They agreed that this is how we should eat the rest of the turkey we made earlier this week…. so thank you!!

  21. Absolutely delicious recipe!!! I added 1/2 cup of roasted tomatillo salsa to one can of green enchilada sauce to bring it up to two cups. Used ground turkey seasoned with Grilled Steak Seasoning and some chile powder.
    The flavor combinations in the recipe are the best and will be a company dinner soon!

  22. OMG…
    Not only are these delicious but this might just be the most BEAUTIFUL dish of food I’ve ever made, eaten, or even seen!!! I wish I’d taken a picture of the casserole with a side-by-side of my my family’s faces when I set it on the table…priceless!!!

    Thanks for making me look like a rock star. :)