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If you’re looking for the perfect way to use up leftover Thanksgiving turkey in a different dish, you’ve got to try my Leftover Turkey Enchilada Pie. This dish is super easy to make, feeds a hungry family – and has a great cheesy, spicy southwest flavor that is a good changeup from traditional Thanksgiving leftovers.
This leftover turkey recipe is perfect for Slow Cooker Shredded Turkey Breast, Spatchcocked Turkey, Smoked Turkey and any way you cook your Thanksgiving turkey!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
How to Make Leftover Turkey Enchilada Pie
Enchilada pie is a lot like a lasagna – but a million times easier. We’re simply layering flavor with cheese, corn tortillas, green chile, enchilada sauce, beans, and any other ingredients you’d like to add (vegetables and rice are two favorites!)
Turkey Enchilada Pie Ingredients
To make this recipe, we will need the following ingredients:
- Corn tortillas act as the “layers” of the pie, soaking up sauce while holding everything together and adding classic enchilada flavor.
- Green chile (2–3 cups) brings heat, tang, and roasted chile flavor that permeates the entire dish and keeps it moist. You can make your own Green Chile Sauce or use a premade jarred version (I love 505.)
- Shredded jack cheese melts smoothly and adds creamy richness that binds the layers.
- Queso fresco cheese, crumbled adds a salty, milky, slightly crumbly contrast that brightens the dish and balances the melty jack.
- Shredded or diced cooked turkey adds hearty protein and makes the dish perfect for using holiday leftovers while absorbing all the chile and sauce flavors.
- Refried beans (12 oz) add creaminess, help hold the layers together, and make the pie more filling and satisfying.
- Enchilada sauce (15 oz) provides moisture, tangy chile depth, and the saucy base that softens the tortillas and ties the entire casserole together.
Steps to Make Enchilada Pie
Once you’ve gathered your ingredients, we will use the following steps:
Prep Pan
For easy cleanup, I always layer a thick coating of green chile sauce on the bottom of a pan. I use 9×13 foil casserole dishes when bringing these as friend or new baby meals – but you can make any shape pan work.
Layer Tortillas and Beans
Layer corn tortillas along the bas of the pan. Spread refried beans out over tortillas. I use a silicone spatula to spread the beans.
Layer Tortillas and Turkey
Add a layer of tortillas over the beans, spread turkey out evenly over tortillas.
Add Green Chile
Spread green chile sauce over shredded turkey. If adding ro-tel and vegetables, add on top of green chile. Top with 1/2 shredded cheese.
Layer Tortillas, Sauce & Cheese
Layer tortillas over shredded turkey and cheese with green chile. Pour entire can of enchilada sauce over the top. Top with rest of shredded cheese and crumbled queso fresco.
Bake & Enjoy!
Bake 35-45 minutes, until top is golden brown and enchilada pie is bubbling up on the sides. Serve with chives, sour cream, fresh salsa, and enjoy!
Tips and Tricks to Perfect Turkey Enchilada Pie
Soften the tortillas first by warming them in the microwave wrapped in a damp towel or lightly pan-heating them—this keeps them from cracking and helps them absorb sauce evenly.
Use plenty of sauce between layers so the pie stays moist and the tortillas soften instead of drying out.
Spread the refried beans while they’re warm to make them easier to layer without tearing the tortillas.
Chop or shred the turkey finely so every bite has meat and the layers stack neatly.
Mix the turkey with a little enchilada sauce first for even distribution and extra juiciness.
Alternate cheese types throughout the layers—melty jack inside, crumbly queso fresco on top—to get the best texture and flavor.
Don’t overfill each layer; thinner, even layers help the pie hold its shape when sliced.
Let the pie rest 10–15 minutes after baking so it sets and slices cleanly without falling apart.
Use a deep baking dish if you like a tall, stacked casserole; a shallow dish cooks faster but won’t be as thick.
Cover with foil for the first part of baking to melt everything evenly, then uncover for bubbly, browned cheese on top.
Add a little extra sauce around the edges before baking—this prevents the sides from drying out.
Taste your green chile and sauce before assembling; if they’re mild, add a pinch of salt, cumin, garlic powder, or chile powder for more depth.
Let leftovers chill fully before cutting—enchilada pie slices beautifully once cold and reheats perfectly.
Turkey Enchilada Pie Recipe FAQs
Yes, but corn tortillas hold up better and give a more traditional enchilada texture. Flour tortillas can get softer and more doughy, so reduce sauce slightly if using them.
Absolutely. Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking. Add 10–15 extra minutes of bake time if starting cold.
Use just enough sauce to coat each layer, not drown it. Warming the tortillas before layering also helps them soften evenly instead of turning mushy.
Yes—this dish freezes beautifully. Store slices or the whole casserole wrapped tightly for up to 3 months. Thaw overnight and reheat at 350°F until warmed through.
Shredded chicken, ground beef, leftover pulled pork, or even sautéed vegetables all work great. This recipe is very flexible and a great base for whatever leftovers you have.
What to Serve with Leftover Turkey Enchilada Pie
You can use my Chicken Tinga recipe with turkey instead of chicken for your leftover turkey to give it even more flavor!
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Leftover Turkey Enchilada Pie
Ingredients
- 24 corn tortillas
- 2 –3 cups green chile
- 1 cup shredded jack cheese
- 1 cup queso fresco cheese, crumbled
- 2 cups shredded or diced cooked turkey
- 12 oz refried beans
- 15 oz enchilada sauce
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 baking dish or deep casserole.
- Spread a thin layer of enchilada sauce on the bottom of the dish.
- Layer 6 corn tortillas across the base, overlapping as needed.
- Spread the refried beans over the tortillas, and top with another layer of tortillas.
- Add the shredded or diced turkey. Spoon over a generous layer of green chile over the turkey and half the shredded cheese.
- Can make as many layers as you’d like – other mix-ins like rice, vegetables, and extra beans or meat are all great. For each extra layer, plan on at least 1/2 cup additional green chile sauce and cheese to keep casserole from drying out.
- Add another layer of tortillas, drizzle enchilada sauce over the top, then top with the rest of jack cheese and some queso fresco.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake another 10–15 minutes, until the cheese is melted and bubbly.
- Let sit for 10 minutes before slicing to help the layers set.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
