Transform your leftover holiday turkey into a fun Mexican dinner with this recipe for an easy Turkey Enchilada Pasta Bake.
I don’t know about you, but for us, once the chatter and laughter of family has cleared from the house, the spirit of Thanksgiving still lives on in the leftovers. These foods are so classic to the holiday that even a re-heated or re-made taste brings us back to that warm feeling of family and friends gathered together.
With Thanksgiving just a few days away, the Sunday Supper crew is bringing you a wealth of creative ways to use up those leftover that will surely be stuffing your fridge come Friday.
To be completely honest, in our house the Thanksgiving leftovers are gone way before we would ever be sick of Thanksgiving sandwiches or second (or third, or fourth) Thanksgiving.
But, we do like to have a couple recipe ideas in the back of our mind, just in case we want to mix things up a bit.
Today, we’ve taken leftover turkey in a directions quite different from Thanksgiving dinner.
This Mexican-inspired pasta bake brings the flavor of enchiladas to the table, without the extra prep of actually rolling the enchiladas. By using dry pasta and a little extra sauce, all you have to do is toss everything together and let the oven work its magic.
With as easy as this dish is, we did take the time to make our own red enchilada sauce.
If you decide to purchase yours from the store, be sure to read the ingredients to make sure the sauce is full of good ingredients that you recognize.
But, if you have 20 minutes, take the time to make a batch of your own enchilada sauce. It’s as easy as mixing a few ingredients in a skillet and letting it simmer. For us, the sauce was done by the time the oven preheated.
This bake would be perfect for a weeknight, since it requires so little attention and packs a complete meal into one pan. (Hello easy clean up!)
- 2 c pasta, dry (we used cellentani)
- 3 c Enchilada sauce (Make your own using THIS RECIPE.)
- 1 ½ c turkey, cooked and shredded
- 1 medium bell pepper, diced
- 1 c cooked black beans
- 1 c corn
- ¾ c shredded cheddar cheese
- Preheat oven to 375F.
- Mix all ingredients except cheese in a greased 8x8 baking dish. Cover with aluminum foil and bake 45 minutes.
- Uncover the dish and top with cheese. Bake, uncovered 15 minutes, until cheese is melted and the dish is bubbly to the center.
- Let stand for 5 minutes before serving for any extra moisture to be absorbed.
Thanks to Jennie of The Messy Baker Blog for hosting this week’s lineup of leftover inspiration.
Cranberry Sauce Muffins by The Foodie Army Wife
Leftover Stuffing Breakfast Strata by Ruffles & Truffles
Sweet Potato Casserole Muffins by Magnolia Days
Turkey & Chorizo Breakfast Hash by Brunch with Joy
Italian Mashed Potato Pancakes by The Weekend Gourmet
Cranberry Sauce’d Corn Bread Muffins by Rhubarb and Honey
Leftover Pie by Jane’s Adventures in Dinner
Thanksgiving Leftover Waffles by Foxes Love Lemons
Stuffing Hash by The Girl in the Little Red Kitchen
Turkey Pizza by Meal Diva
Turkey & Caramelized Onion Risotto by kimchi MOM
Turkey with Creamy Mushroom Marsala Sauce by Casa de Crews
Moroccan Turkey Stew by What Smells So Good?
Peruvian Cilantro & Turkey Soup by The Little Ferraro Kitchen
Turkey & Butternut Squash Stew by Cooking Chat
Turkey Kreplach Soup by Panning the Globe
Turkey & Stuffing Crepes by Peaceful Cooking
Cranberry Apple Pecan Chicken Salad by NeighborFood
Herbed Turkey over Cornbread Waffles with Cranberry Sauce by girlichef
Creamy Peanut Gochujang Pasta by Wallflour Girl
Cranberry Sweet Potato Soup by Take A Bite Out of Boca
Turkey Enchilada Pasta Bake by Curious Cuisiniere
Turkey Orzo Risotto by Family Foodie
Turkey Croquettes by Cindy’s Recipes and Writings
Cheesy Mashed Potato Croquettes by Noshing with the Nolands
Whipped Carrots with Sriracha Butter by Healthy Delicious
Cranberry-Balsamic Glazed Cauliflower Wings by Cupcakes & Kale Chips
Parmesan Mashed Cauliflower and Potatoes by Momma’s Meals
Cheesy Jalapeño Potato Cakes by Bobbi’s Cozy Kitchen
Cranberry & Turkey Sandwich by The Redhead Baker
Monte Cristo Sandwich by Nik Snacks
Hot Brown Turkey Sandwiches by The Life and Loves of Grumpy’s Honeybunch
Sprouted Grain Turkey, Cranberry & Brie Panini by Amee’s Savory Dish
Turkey Cranberry Flatbread by Peanut Butter and Peppers
Condiments & Sauces:
Banana Cheesecake with Pecan Graham Cracker Crust by Desserts Required
Cranberry Cream Cheese Bars by That Skinny Chick Can Bake
Gluten-Free Lemon Cake by Hezzi-D’s Books and Cooks
Spiced Cranberry Sauce Buckle by The Wimpy Vegetarian
Cocktails & Drinks:
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