Gobble Gobble Señor! The Leftover Turkey Enchilada Skillet You Need in Your Life

Thanksgiving is magical. The food, the family, the chaos, the carbs—everything is perfect… until the day after, when you open the fridge and realize you’re about to live a Thanksgiving rerun for the fourth year in a row. Turkey sandwiches, turkey salads, turkey rolled in a tortilla (don’t lie, we’ve all done it).

So if you're sitting there thinking, “I swear if I eat one more turkey sandwich…” girl, SAME. That’s your sign to ditch the mayo, grab your cast iron, and heat things up. Literally.

In our family, Mom has this superpower where she turns any random leftovers into enchiladas. Like… anything. There was even a “meatloaf enchilada” situation once, and you know what? It slapped. So this year, we’re bringing turkey to Mom’s enchilada universe. And honestly? This recipe might end up being better than Thanksgiving dinner itself.

Introducing:

 – “Gobble Gobble Señor!” Edition

Think creamy, spicy, melty, bubbly layers of flavor that transform your leftover turkey into a whole new meal. We’re talking smoky paprika, bright salsa verde, soft onions, black beans, corn, two cans of diced green chilis (because duh), and a velvety sauce thanks to a little cream cheese magic.

And the best part?
You build it like a lasagna. A cheesy, spicy, crispy tortilla lasagna.

Trust me—your post-Thanksgiving weekend just got an upgrade.

Why This Recipe Works (AKA Why You’re Gonna Crave It All Year)

1. It’s FAST.
Leftovers mean the turkey is already cooked, so you're halfway there.

2. It uses everything you already have.
Well… everything except queso fresco. But you know how we feel about cheese: more is more.

3. It’s customizable.
Add jalapeños if you want to cry happy tears.
Add rotel for even more oomph.
Add extra cheese because… again… cheese.

4. It feeds a crowd.
Perfect for hungry kids, hangry husbands, in-laws who won’t leave… you know the crew.

5. It’s a one-pan win.
Your cast iron becomes the hero. Build it → bake it → serve it. Easy cleanup = happy mama.

The Flavor Vibe

Think Tex-Mex meets cozy winter leftovers.
It’s creamy, spicy, tangy, cheesy, and has just the right kick from the chilis and red pepper flakes.

And if you want to go big—top every slice with sour cream, cilantro, limes, salsa, AND pickled jalapeños. Like a whole fiesta on a plate.

Step-by-Step Recipe: Cast Iron Southwest Turkey Enchiladas (“Gobble Gobble Señor!”)

Serves: 6–8

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients

For the Sauce + Filling

• 2 cups cooked leftover turkey, shredded or chopped
• 1 can enchilada sauce (red or green—dealer’s choice!)
• 1 cup salsa verde
• 1 cup frozen or canned corn (drained if canned)
• 1 cup black beans, drained and rinsed
• 2 cans (4 oz each) diced green chilis
• 1 medium onion, diced
• 1 tsp cumin
• 1 tsp paprika
• ½ tsp salt
• ½ tsp black pepper
• ½–1 tsp red pepper flakes (more if you live dangerously)
• 2 tbsp olive oil
• 6 oz cream cheese
• Optional: chopped cilantro, lime wedges

For the Layers

• 10–12 corn tortillas
• 1 cup queso fresco, crumbled
• 1 ½ cups shredded Mexican blend cheese
• Oil for browning tortillas

For Topping

• Sour cream
• Salsa (verde or red—both slay)
• Extra queso fresco
• Jalapeños, avocado, cilantro—go wild

Directions

1. Brown your tortillas (don’t skip this!)

Heat a splash of oil in your cast iron.
Add each corn tortilla and cook 20–30 seconds per side until lightly golden and flexible.
This step prevents them from getting soggy and gives your dish that irresistible crisp-chewy texture.

Set browned tortillas aside.

2. Build your sauce base

In the same cast iron (yup, no need to wash—amen), add the olive oil and sauté the onions over medium heat for 3–4 minutes until softened and fragrant.

Stir in:

• enchilada sauce
• salsa verde
• corn
• black beans
• diced chilis
• cumin
• paprika
• salt
• pepper
• red pepper flakes

Bring to a low boil.

3. Add turkey + cream cheese

Once bubbling, add your leftover turkey and the cream cheese.
Reduce heat, stirring until the cream cheese melts into a thick, dreamy, velvety sauce.

If your sauce feels too thick, splash in a little chicken broth.

Taste and add more spice if you’re feelin’ fiery.

4. Remove half the sauce from the skillet

You’re going to layer this like enchilada lasagna.

Take out half the turkey mixture and set aside.

5. Start layering

Layer in this order:

1. Browned corn tortillas (tear to fit corners)
2. Turkey sauce layer
3. Mexican cheese blend
4. Tortillas
5. Sauce
6. Queso fresco

Repeat until you’re out of ingredients—ending with cheese.

6. Bake

Pop your cast iron skillet in the oven at 350°F for 25 minutes or until everything is melty, gorgeous, and bubbling at the edges.

Turn on the broiler for 1–2 minutes if you want the cheese extra golden. (We always do.)

7. Garnish + Devour

Top with:

• sour cream
• salsa
• cilantro
• crumbled queso fresco
• lime juice
• pickled jalapeños if you’re about that life

Let it sit for 5 minutes before slicing. It holds together better—just like lasagna.

Final Thoughts: Move Over Turkey Sandwiches

If you’re bored of the same leftover lineup, this recipe is your new best friend. It’s cozy, comforting, spicy in all the right ways, AND it feels like a whole new meal—zero “ugh… leftovers again” energy.

Plus, you get major mom points for bringing heat, heart, and a little fiesta flair to the long Thanksgiving weekend.

Serve it with:
✔️ A margarita
✔️ A side salad
✔️ Fresh guac
✔️ Or nothing at all because it’s perfect on its own

And when your family asks why you haven’t made this all year?
Just wink and say, “Gobble Gobble Señor!”