A Family Tradition
The recipe for Turkey Enchilada Layered Bake brings back so many warm memories for me. Growing up, the day after Thanksgiving was always special because it meant turning leftovers into something new and exciting. This Turkey Enchilada Layered Bake became a family tradition, and now, it’s something I love to share with my own family. There’s just something comforting about layers of tender turkey, gooey cheese, and rich enchilada sauce coming together in one delicious bake.
Simplicity and Flavor
What I love most about this Turkey Enchilada Layered Bake is how simple it is to make, yet how rich the flavors are. The homemade enchilada sauce is the star here, and it’s so much better than anything you can buy in a store. As the sauce simmers, the aroma of paprika and coriander fills the kitchen, reminding me of the cozy nights spent with family. The layers of tortillas, turkey, and cheese create the perfect balance of textures and flavors in every bite.
Making It My Own
Over the years, I’ve tweaked the Turkey Enchilada Layered Bake recipe to fit my family’s tastes. Sometimes, I swap in smoked paprika for a bit of extra depth, or use corn tortillas for a gluten-free version. I love adding a handful of black beans or corn to the layers for added texture and nutrition. And of course, a dollop of Greek yogurt on top adds the perfect creamy finish. It’s amazing how versatile this dish can be, making it a favorite for casual weeknight dinners or when we have guests over.
Sharing the Tradition
Now, I can’t wait to pass on the tradition of Turkey Enchilada Layered Bake to others. It’s a recipe that’s close to my heart, and I hope it becomes a staple in your home too. Whether you’re looking to transform your Thanksgiving leftovers or simply craving a comforting, cheesy dish, this recipe is sure to hit the spot. Every time I make it, I’m reminded of the joy that comes from sharing good food with the people you love.
Table of Contents
Chef’s Notes- Turkey Enchilada Layered Bake
- Use Freshly Shredded Cheese: Freshly shredding your cheese instead of using pre-shredded varieties ensures better melting and a creamier texture.
- Make it Spicy: If you prefer a bit of heat, add chopped jalapeños, a dash of cayenne pepper, or some chipotle powder to the sauce or layers.
- Let it Rest: Allow the dish to rest for at least 5 minutes after baking. This helps the layers to set and makes slicing easier.
- Make-Ahead Option: This dish can be assembled the day before and baked just before serving. Cover and refrigerate until ready to bake.
- Customizable Layers: Feel free to customize the layers with additional ingredients like corn, black beans, or roasted bell peppers for extra flavor and nutrients.
- Keep an Eye on the Oven: Oven temperatures can vary, so check the bake at the 20-minute mark to ensure the cheese is melting without burning.
- Use Homemade Tortillas: If you have the time, using homemade flour tortillas can elevate the dish, adding a personal touch and a fresh taste.
- Broil for a Crispy Top: For an extra crispy and golden top, switch the oven to broil for the last 2-3 minutes of baking.
Turkey Enchilada Layered Bake
4
servings20
minutes40
minutes450
kcal5
minutes1
hour5
minutesTransform your Thanksgiving leftovers into a mouthwatering Mexican-inspired dish with this Turkey Enchilada Layered Bake! Layers of tender turkey, gooey cheese, warm tortillas, and homemade enchilada sauce come together in a symphony of flavors that will have everyone asking for seconds. Perfect for a cozy family dinner or a casual get-together, this dish is both easy to make and irresistibly delicious.
Ingredients
- Sauce Ingredients
1 teaspoon vegetable oil
1 medium yellow onion finely diced (about 3/4 cup)
3 cloves garlic minced
1 1/2 tablespoons paprika
2 1/2 teaspoons ground coriander
2 teaspoons white sugar
1 1/2 teaspoons chicken bouillon powder
1 can (6 ounces) tomato puree
1 cup water
2/3 cup evaporated milk
- Main Ingredients
6 large (7 1/2-inch) flour tortillas
3 cups shredded cooked turkey or chicken breast
2 cups (8 ounces) shredded Monterey Jack cheese divided
1 cup chopped scallions divided
1 can (2 1/4 ounces) sliced green olives drained, divided (optional)
4 tablespoons chopped fresh parsley divided
Light Greek yogurt (optional)
- Alternative Ingredients:
Vegetable Oil: Olive oil or avocado oil can be used.
Yellow Onion: Red onion or shallots can be substituted.
Paprika: Smoked paprika or chipotle powder for a different flavor.
Ground Coriander: Ground cumin or curry powder as an alternative.
Chicken Bouillon Powder: Vegetable bouillon for a vegetarian option.
Tomato Puree: Crushed tomatoes or tomato sauce.
Evaporated Milk: Heavy cream or coconut milk for a dairy-free option.
Flour Tortillas: Corn tortillas for a gluten-free option.
Monterey Jack Cheese: Cheddar or Colby Jack cheese.
Scallions: Chives or leeks.
Green Olives: Black olives or capers.
Fresh Parsley: Fresh cilantro or basil.
Greek Yogurt: Sour cream or crème fraîche.
Directions
- Heat the vegetable oil in a nonstick pan over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the paprika, ground coriander, white sugar, and chicken bouillon powder. Mix well and cook for an additional minute to bloom the spices
- Pour in the tomato puree and water. Stir to combine and bring to a simmer. Cook for about 10 minutes until the sauce thickens slightly. Stir in the evaporated milk and cook for another 2 minutes. Remove from heat and set aside. Preheat your oven to 375°F (190°C). Lightly grease a baking sheet.
- Place one flour tortilla on the baking sheet and spread a layer of the prepared sauce over it. Add a layer of shredded turkey or chicken breast on top of the sauce. Sprinkle with some shredded Monterey Jack cheese and chopped scallions. Repeat the layers with the remaining tortillas, sauce, turkey or chicken, cheese, and scallions until all ingredients are used up.
- Top the final layer with the remaining cheese and sliced green olives if using. Bake in the preheated oven for about 25-30 minutes until the cheese is melted and bubbly. Remove from the oven and let it rest for about 5 minutes before slicing. Garnish with fresh parsley and serve with a dollop of light Greek yogurt if desired.
Equipment
- chef’s knife
- cutting board
- nonstick pan
- Baking sheet
- Mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 450kcal
- Fat: 20g
- Saturated Fat: 10g
- Cholesterol: 80mg
- Sodium: 800mg
- Potassium: 500mg
- Carbohydrates: 35g
- Fiber: 5g
- Sugar: 6g
- Protein: 30g
- Vitamin A: 15IU
- Vitamin C: 10mg
- Calcium: 25mg
- Iron: 15mg
FAQs- Chef’s Notes- Turkey Enchilada Layered Bake
Can I use a different type of meat?
Yes! You can substitute the turkey with chicken, beef, or even ground turkey. If you prefer a vegetarian version, use roasted vegetables or a plant-based protein.
How can I make this dish spicier?
To add more heat, include chopped jalapeños, serrano peppers, or a sprinkle of cayenne pepper in the sauce or between the layers.
Can I freeze this dish?
Absolutely! Assemble the enchilada bake without baking, cover it tightly, and freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator and bake as directed.
What sides go well with this dish?
This bake pairs well with Mexican rice, refried beans, a fresh green salad, or even guacamole and chips for a complete meal.
Can I use store-bought enchilada sauce instead of making my own?
Yes, store-bought enchilada sauce is a convenient alternative if you’re short on time. Just ensure it’s a flavor you enjoy, as it will greatly impact the taste of the dish.
