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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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leftover thanksgiving turkey enchilada skillet

Leftover Turkey Enchilada Skillet

Posted by: Ari Laing

Put those Thanksgiving leftovers to use with this quick and simple leftover turkey enchilada skillet! It's as easy as layering tortillas, your favorite salsa or enchilada sauce, turkey from the big day, and lots of cheese, then baking till bubbly and golden brown. Don't forget the cilantro! A cheesy one pan meal that will feed the whole family!

recipe +-

Posted by: Ari Laing
spicy turkey enchilada skillet
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5 from 3 votes

Leftover Turkey Enchilada Skillet

With less than 10 minutes of hands-on prep, this leftover turkey enchilada skillet is an insanely easy way to use up Thanksgiving leftovers and shake up your dinner routine. Use store bought enchilada sauce or salsa, your favorite tortillas, and a whole lot of shredded cheese - weeknight dinner perfection!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dinner
Cuisine: Mexican
Keyword: enchilada casserole, enchilada skillet, how to make enchiladas, how to use up leftover turkey, leftover turkey, thanksgiving leftovers, turkey enchilada skillet
Servings: 6 servings
Calories: 222kcal
Author: Ari Laing


  • 3 cups leftover turkey or chicken, pulled or cut into small ¼” pieces
  • 1 cup + 2 Tbsp Trader Joe’s Green Dragon Hot Sauce or other green chili / enchilada sauce
  • ~8 small corn tortillas 6” each, or other small tortillas
  • 1 cup corn fresh or canned (if canned, drain)
  • 1 ½ cups shredded Monterrey Jack
  • 2 scallions thinly sliced
  • 2 Tbsp cilantro plus more for serving
  • Lime wedges for serving
  • Sour cream for serving
  • Optional additions: black beans refried beans, red enchilada sauce, avocado


  • Preheat oven to 375 F.
  • In a large bowl combine leftover turkey and 1 cup TJ’s Green Dragon sauce (or other enchilada sauce), then mix to evenly coat.
  • In a 10-inch skillet, pour 2 Tbsp of TJ’s Green Dragon sauce, then spread to cover bottom of pan. Place one layer of tortillas on top, breaking them to fit the base.
    tortillas in a cast iron skillet
  • Layer half of turkey evenly on top of tortillas, then sprinkle with half of the cheese, half of the corn, and 2 Tbsp cilantro. Repeat with remaining tortillas, turkey, cheese, and corn. Don’t put cilantro on top layer, it will burn in the oven. 
    layered turkey enchilada skillet in a cast iron pan
  • Bake for 25 minutes, then top with scallions and additional cilantro, if wanted. Serve with sour cream and lime wedges.
    baked leftover enchilada skillet in a cast iron pan


This recipe is very flexible and forgiving! If you'd rather use red enchilada sauce or your favorite salsa, definitely substitute that for green enchilada sauce. 
Other great add-ons to layer in between tortillas: refried beans, chopped tomatoes, hot sauce! 


Serving: 1/6 of skillet | Sodium: 331mg | Sugar: 1.2g | Fiber: 2.9g | Cholesterol: 52mg | Calories: 222kcal | Saturated Fat: 1.9g | Fat: 5g | Protein: 24.7g | Carbohydrates: 23g
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!