I always like to have a batch of enchiladas ready to go in my freezer. Who doesn’t? When you discover them, on that inevitable cold winter evening when you have NO IDEA what to make for dinner, it’s like finding gold. But it’s better than gold. Because it’s enchiladas! I served these to my family right away, because they were too delicious to stash in my freezer. But next time I make them, you better believe I’m making a double batch and storing one away. And hey- they have turkey in them! This recipe calls for ground turkey, and it’s great year-round, but it’s also easy to substitute your leftover Thanksgiving turkey meat in these enchiladas.
How to make the turkey enchilada filling
It’s so easy to whip up this enchilada filling! Just sauté some diced onions in olive oil, add ground turkey, salt, and pepper, along with some minced garlic, and cook until only JUST cooked. You don’t want to overcook it, especially because it’s going to bake after this. Then, add some canned black beans (drained and rinsed, of course) and frozen corn, and heat until it’s just warmed through. THEN – and this is my favorite part – just add a little of the enchilada sauce to the skillet! It adds seasoning and flavor without needing any additional items from your spice cabinet. And it thickens the mixture, keeps it moist and juicy, and binds it all together, making it easier to roll up in the tortillas.
What kind of enchilada sauce to use
I recommend a red enchilada sauce for this recipe. I used my special homemade enchilada sauce with chipotle peppers– a smoky, spicy version that’s easy to make in bulk for many batches of enchiladas. You can also use any store-bought kind you want. Or in a pinch, you can even use store-bought salsa as an enchilada sauce! I love doing this with a green salsa when I make chicken enchiladas verdes, and as a layer in my Mexican Lasagna.
How to assemble the turkey enchiladas
Should I use flour or corn tortillas?
Ah, the eternal debate. I’m a big fan of using flour tortillas in enchiladas. Why? They hold up better, whereas corn tends to crumble and disintegrate into everything as it bakes. They’re also easier to handle straight out of the bag, but you usually have to toast corn tortillas to make them more manageable. But if you want to use corn tortillas for a whole grain and/or gluten-free version, go ahead! Either will work in this recipe, or in any other enchilada recipe (like these vegetarian enchiladas verdes).
How can I use my leftover turkey from Thanksgiving in these?
Glad you asked! It’s actually super easy to substitute the ground turkey for leftover, cooked turkey in this enchiladas recipe. Or shredded rotisserie chicken, for that matter. Just add about 2 cups of shredded turkey meat to the skillet, along with the black beans and corn, after cooking the onions. Toss it with the sauce and continue with the recipe as directed! Easy peasy. Or, you could make this turkey salad with cranberries and walnuts or this leftover turkey soup with black beans and corn with leftover Thanksgiving turkey.
Other make-ahead dinner recipes to stash in your freezer:
Bacon and Swiss Chard Quiche Smoky Sweet Potato and Black Bean Enchiladas Mini Meatloaves Easy Chicken Enchiladas Crockpot Turkey and Vegetable Chili Taco Casserole (from Sweet Peas and Saffron)
Here are all my make-ahead and freezer meals. Did you make this easy turkey enchiladas recipe? Please click the stars below to comment and Rate this Recipe!
