This is our favorite Thanksgiving leftover dish. I make the enchiladas layered like lasagna instead of rolling them because it's easier. And I cut the tortillas in half because it helps fit them into a rectangle or square baking dish. Like any casserole, it tastes better if you can assemble and let it let it sit for at least a couple of hours before baking. My directions are for 3 layers, but depending on the size of your dish and the amount of turkey used, you can layer either 2 or 3 layers.


Recipe Summary

40 mins
40 mins
1 hr 20 mins


Ingredient Checklist


Instructions Checklist
  • For Sauce:

  • In medium sauce pan heat olive oil over medium heat, add diced onion and saute 2-3 minutes till tender. Add diced green chiles, simmer another minute.

  • Add turkey stock and beer, heat thoroughly.

  • Add Enchilada sauce and simmer 10 minutes.

  • Meat Filling:

  • In a separate saucepan mix turkey and about 1-1/2 cups of sauce.

  • Add Cumin and let simmer for 10 minutes.

  • Assemble:

  • Cover bottom of baking dish with about 1/4 cup of Sauce and follow with a layer of Tortillas, overlapping.

  • Next spread approx 1/3 of Turkey on Torillas.

  • Sprinkle with a layer of 1/3 of the Shredded Cheese.

  • Repeat the layers of Tortillas, Turkey & Cheese for the second layer.

  • For the last layer put down the Tortillas and Turkey (not cheese this time).

  • Next, put the top layer of Tortillas and fill in the corners with a little more sauce. Top with the remaining Cheese. If you do let it sit for a couple of hours you can add more sauce before baking.

  • Bake uncovered in 350 degree oven for 40 minutes.

  • It looks nice to put chopped tomatoes, and green onions on top.