Featured Reader Review
Faith said, “This was the perfect use for our leftover turkey from Thanksgiving. We were all tired of the leftovers and this changed it up. I loved the addition of corn. I made a dairy free version for myself that was just delicious. I will be making this again.”
What is an enchilada skillet?
This simple weeknight dinner (1) is ready with less than 10 minutes of prep, (2) is an excellent use of leftovers, and (3) takes way less time to make than traditional enchiladas. I call that a win!
Ingredients for an enchilada skillet
- corn tortillas, though you could use flour if you like!
- your favorite green enchilada or salsa verde — I LOVE Trader Joe’s Green Dragon Hot Sauce!
- leftover roasted turkey or chicken
- corn, fresh or canned
- shredded monterrey jack cheese, but you could also use cheddar jack or a blend of mexican cheeses
- scallions
- fresh cilantro
- lime wedges
- sour cream
Additional toppings/fillings you may want to include: avocado, black beans, refried beans, chopped tomatoes, or salsa!
How to make leftover turkey enchilada skillet
It’s as easy as layering everything together in a large skillet. First, spread a thin layer of enchilada sauce or salsa on the bottom. Next, alternate layers of tortillas, leftover turkey, corn, cilantro, and cheese before repeating with remaining ingredients. Finally, bake for about 20 minutes, until cheese is melted and bubbly.
Just don’t place fresh cilantro on the very top before making or it will completely burn in the oven.
Can I substitute turkey for something else?
Absolutely! Feel free to substitute roasted chicken or your favorite ground meat — turkey, chicken, beef, or pork all work great!
What to serve with this
We very often eat this as is, but you could serve the enchiladas with cilantro-lime rice or plain white rice, some roasted plantains or tostones, or even just a tray of your favorite roasted vegetables. Also, no shame in eating this straight out of the pan!
Can I make an enchilada skillet on a stovetop?
You really want to bake this so that all the layers heat through evenly and the cheese melts, not just on the bottom, but the top as well. Baking is your best option.
Does this freeze well?
Yes, you can freeze this! If you’re hoping to make this ahead of time to freeze, switch out the skillet for a small square baking dish (8×8 or 9×9 would still work with the proportions of ingredients listed below, but of course feel free to use a larger size and just adjust the ratio of ingredients accordingly).
Follow instructions right up until before you bake, then cover with plastic wrap and a layer of aluminum foil. When ready to make, remove both layers and bake directly from the freezer. Cooking time will increase by 10-15 minutes.
Why do so many enchilada skillet recipes call for Campbell’s soup?
It’s not for me. I completely replace the Campbell’s soup with cheese. I don’t want my cheesy enchilada skillet to be soggy, so no soup cans here! I also think it would detract from the spicy green dragon sauce I love so much.
So listen, if you’re not using your Thanksgiving leftovers to make this turkey enchilada skillet, I promise you’ll be filled with regret. This is hands down the best way to transform your turkey day fare into something exciting that the whole family will love!
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Looking for more Thanksgiving inspiration? Check out the following!
- Bourbon-whipped butternut squash mash
- Crispy roasted brussels sprouts
- Roasted turkey breast with white wine gravy
- Focaccia stuffing with chorizo, butternut squash, and goat cheese
- Cornbread stuffing waffles with tomato jam, turkey, and crispy fried onions
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35-Minute Cheesy Skillet Enchilada with Turkey or Chicken
Equipment
Ingredients
- 3 cups leftover turkey, or chicken, pulled or cut into small ¼-inch pieces
- 1 cup + 2 Tbsp green enchilada sauce, also called verde sauce
- 8 small corn tortillas, 6-inch each, or other small tortillas
- 1 cup corn, fresh or canned (if canned, be sure to drain)
- 1½ cups Monterrey Jack, shredded
- 2 scallions, thinly sliced
- 2 Tbsp fresh cilantro
- Optional additions: black beans, refried beans, red enchilada sauce, avocado
Serving Suggestions
- Lime wedges, sour cream, avocado, cilantro, scallions
Instructions
- Toss with enchilada sauce. Preheat oven to 375°F / 190°C. In a large bowl combine three cups turkey or chicken and one cup enchilada verde sauce. Mix well to evenly coat.
- Prepare the pan. In a skillet, pour remaining 2 Tbsp enchilada sauce, then spread to cover the bottom of pan. Place one layer of tortillas on top, breaking them to fit the base as needed.
- Assemble the skillet enchilada. Layer half of turkey or chicken evenly on top of tortillas, then sprinkle with half of the cheese, half of the corn, and 2 Tbsp fresh cilantro. Repeat with remaining tortillas, turkey, cheese, and corn. (Note: don’t put cilantro on top layer, it will burn in the oven.)
- Cook, then serve. Bake for 25 minutes, then top with sliced scallions and additional cilantro. Serve immediately with sour cream and lime wedges.
Notes
- Flexible sauce: This recipe is super forgiving. Prefer red enchilada sauce or your favorite salsa? Swap it in for the green enchilada sauce — it’ll still be delicious.
- Layer it up: Add refried beans, chopped tomatoes, or a drizzle of hot sauce between the tortillas for extra flavor and texture.
This was the perfect use for our leftover turkey from Thanksgiving. We were all tired of the leftovers and this changed it up. I loved the addition of corn. I made a dairy free version for myself that was just delicious. I e will be making this again. My son had seconds and even had leftovers at lunch the next day.
Love hearing when kids enjoy recipes as much as grown ups! This is def a fun one for reinventing leftovers! xo, Ari