Cheesy Turkey Enchilada Casserole with Homemade Verde Sauce

Why You’ll Love This Enchilada Casserole Recipe

• Ready in under an hour.
• A tasty, non-traditional way to use leftover turkey.
• Packed with classic enchilada flavors.
• Easy to make ahead and requires simple ingredients.

• Enchilada sauce – your favorite brand or homemade.
• Chicken broth – adds liquid and flavor.
• Cream of chicken soup – helps thicken the sauce.
• Medium onion – finely diced for flavor.
• Green chiles – mild, medium, or hot depending on heat preference.
• Turkey – shredded or diced leftover turkey (white and dark meat both work).
• Corn tortillas – torn or sliced into strips or pieces.
• Shredded medium cheddar – for melting and flavor.
• Shredded Monterey Jack or pepper jack – adds creaminess and a touch of spice.

For exact measurements and a printable recipe card, see the recipe card at the bottom of the post.

Substitutions and Variations

• Swap shredded turkey for shredded chicken or a rotisserie chicken. Ground turkey or ground beef also work for a different texture.
• Add corn, black beans, or diced bell peppers to the casserole or serve them on the side.
• Use flour tortillas instead of corn if you prefer.
• For extra spice, toss the turkey with taco seasoning or a mix of garlic powder, onion powder, chili powder, and smoked paprika.
• Topping ideas: sliced black olives, diced green chiles, sour cream or Greek yogurt, guacamole, salsa, diced tomatoes, cilantro, or green onions.

Step 1: In a large bowl, whisk together the enchilada sauce, chicken broth, cream of chicken soup, diced onion, and green chiles.

Step 2: Mix until the sauce is smooth and well combined.

Step 3: Spoon a few tablespoons of the sauce mixture into the bottom of a 9×13-inch baking dish to prevent sticking.

Step 4: Scatter half of the torn or sliced tortilla pieces over the sauce to form the first layer.

Step 5: Sprinkle half the turkey over the tortillas, pour half the remaining sauce over the turkey, and add 1 cup of each cheese (cheddar and Jack).

Step 6: Repeat the layers with the remaining tortillas, turkey, and sauce, finishing with the remaining cheese on top.

Step 7: Bake for about 30 minutes, or until the cheese is melted and the casserole bubbles around the edges. For less browning, cover loosely with foil while baking. Let rest a few minutes before slicing.

Recipe Tips

• Avoid using deli-sliced turkey lunch meat unless it was freshly carved at the deli counter; cooked carved turkey works best.
• Placing sauce on the bottom of the dish prevents sticking, so you don’t need to grease the pan.

Fun Fact

Red enchilada sauce typically combines dried chiles, garlic, onion, broth, oregano, and cumin, then simmers until it thickens into a rich savory sauce.

Traditionally, enchiladas used small corn tortillas. Today, both corn and flour tortillas are used, but corn tortillas tend to hold up better under sauce and baking.

Serve with simple sides like Spanish rice, black or refried beans, corn, chips and salsa, grilled vegetables, or a fresh salad.

Store leftovers in the refrigerator for up to 4 days. You can also freeze the casserole—thaw overnight in the fridge and reheat in the oven until warmed through.

It can be gluten-free if you use gluten-free tortillas and confirm that your enchilada sauce and canned soup are gluten-free and that the turkey has not been injected with gluten-containing additives.

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