Summary
- Serves 6; makes 12 enchiladas; total time 50 minutes.
- The recipe includes exact quantities, numbered steps and make-ahead guidance.
- Perishable leftovers must be refrigerated promptly and reheated to 165°F when served hot.
What makes this cheesy leftover turkey enchiladas work
Cheesy Leftover Turkey Enchiladas is a practical way to turn Thanksgiving ingredients into a distinct meal rather than a reheated copy of dinner. It appears in this U.S.-focused collection as a leftovers, brunch or holiday-drink option, not as a claim that it is a universal day-of Thanksgiving staple. Roll shredded Thanksgiving turkey into tortillas with black beans and smoky red sauce for a family-size casserole ready in 50 minutes. Yield: Serves 6; makes 12 enchiladas. Prep time: 20 minutes. Cook time: 30 minutes. Total time: 50 minutes. This formulation was developed for The Signal Edition and uses established leftover-handling and reheating guidance. [1] [2]
Ingredients
You will need: 3 cups shredded cooked turkey; 1 15-ounce can black beans, rinsed; 1 cup corn; 1/2 small onion, finely diced; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 3 cups red enchilada sauce; 12 6-inch corn tortillas; 2 cups shredded Monterey Jack or cheddar; 2 tablespoons chopped cilantro; lime wedges. Measure and prepare every ingredient before starting, especially when working with refrigerated leftovers, so the food spends as little time as possible at room temperature. [1] [2]
Step-by-step method
1. Heat the oven to 375°F. Spread 1/2 cup sauce in a 9-by-13-inch dish. 2. Combine turkey, beans, corn, onion, cumin, paprika, 1/2 cup sauce and 1 cup cheese. 3. Warm tortillas under a damp towel until flexible. Fill each with about 1/3 cup turkey mixture, roll and arrange seam-side down. 4. Cover with remaining sauce and cheese. Bake 25 to 30 minutes until bubbling and the center reaches 165°F. Rest 10 minutes, then add cilantro and lime. [1] [2]
Make-ahead, storage and substitutions
Assemble up to one day ahead, cover and refrigerate; allow several extra baking minutes. Freeze the unbaked casserole up to two months, thaw overnight and bake to 165°F. Use flour tortillas if preferred, or replace beans and turkey with roasted squash for a vegetarian version. USDA guidance says perishable leftovers should be refrigerated within two hours, generally used within three to four days and reheated to 165°F when served hot. When in doubt about how long an ingredient remained out, discard it rather than relying on smell or appearance. [1] [2]
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