Roasted Turkey Enchilada Bake

Roasted Turkey Enchilada Bake


"Leftover turkey is transformed into an easy family dish with a few Mexican-inspired ingredients."
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55 m servings 445 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 445 kcal
  • 22%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 56g
  • 18%
  • Protein:
  • 26.9 g
  • 54%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 1278 mg
  • 51%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Heat oven to 400 degrees F.
  2. Combine first 5 ingredients.
  3. Cover bottom of 13x9-inch baking dish sprayed with cooking spray with 2 tortillas; top with layers of half each of the turkey mixture, sour cream and cheese. Repeat layers; cover.
  4. Bake 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min.


  • Serving Suggestion: For added colour and texture, serve with a mixed green salad tossed with your favourite Kraft Dressing.
  • Special Extra: Top with chopped tomatoes, shredded lettuce and chopped fresh cilantro just before serving.
  • Substitute: Prepare using leftover roasted chicken.



I cooked this for supper, it was very good. Only change I made was using canned corn niblets instead of the frozen.