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Turkey Enchiladas Recipe

These Turkey Enchiladas with black beans are so hearty and flavorful! Make them with leftover Thanksgiving turkey and homemade enchilada sauce. A tasty easy meal that can be eaten now, or frozen for later!

4.8 from 145 votes
45 mins
Total Time
8
enchiladas
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Turkey Enchiladas

How to Make the Best Turkey Enchiladas

There’s nothing quite like a pan of bubbling, cheesy enchiladas to turn leftover turkey into something truly special. These turkey enchiladas with black beans are the perfect way to use up that Thanksgiving turkey, transforming simple ingredients into a satisfying Mexican-inspired meal the whole family will love.

The secret to great enchiladas is all in the seasoning and the sauce. A blend of cumin, coriander, chili powder, and garlic gives the filling incredible depth, while the black beans add protein and heartiness. Smothered in enchilada sauce and melted cheese, these roll-ups bake to golden perfection in just 25 minutes.

Whether you’re looking for a quick weeknight dinner or a make-ahead meal you can freeze for later, these turkey enchiladas deliver. Top them with your favorite garnishes—fresh cilantro, creamy avocado, tangy sour cream—and enjoy a comforting meal that’s so good, you might start roasting turkey just to make them.

Turkey Enchiladas

Turkey Enchiladas

These Turkey Enchiladas with black beans are so hearty and flavorful! Make them with leftover Thanksgiving turkey and homemade enchilada sauce. A tasty easy meal that can be eaten now, or frozen for later!

4.8 from 145 votes
CourseMain Course
CuisineMexican
Keywordturkey enchiladas, leftover turkey enchiladas, turkey enchilada recipe, turkey black bean enchiladas, chicken and black bean enchiladas
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings8 enchiladas
Calories276kcal
AuthorChristina Hill
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Ingredients

Enchilada Filling

Assembly

Garnish

Instructions

Prepare the Filling

  1. Preheat oven to 400°F.
  2. In a medium bowl, mix shredded turkey (or chicken) with the black beans, cumin, coriander, chili powder, garlic powder, and salt.
  3. Stir in ½ cup enchilada sauce. Taste and adjust salt as needed.

Assemble the Enchiladas

  1. Pour ¾ cup enchilada sauce to the bottom of a well-greased 9x13 inch baking dish to lightly coat.
  2. Divide the filling among the tortillas (about ⅓ cup each), adding 2-3 tablespoons of cheese to each.
  3. Roll them up and place seam-side down in the baking dish over the sauce.
  4. Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.

Bake and Serve

  1. Bake uncovered for 20-25 minutes, until heated through and golden.
  2. Garnish with fresh cilantro, scallions, jalapeño, avocado, and sour cream.

Notes

  • You can use leftover Thanksgiving turkey or rotisserie chicken for this recipe.
  • For extra flavor, add sautéed onions and garlic or canned green chilies to the filling.
  • These enchiladas freeze well—assemble without baking, cover tightly, and freeze for up to 3 months.
  • Use homemade enchilada sauce for the best flavor, or a quality store-bought version.
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