When the holidays roll around, most of us find ourselves with a fridge stuffed to the brim with leftovers—especially turkey. While warming up plates of turkey, mashed potatoes, and vegetables can be comforting at first, it doesn’t take long before those classic holiday flavors start to feel a little tired. That’s exactly where the inspiration for this Mexican Turkey Enchilada Skillet Casserole was born. After spending quality time with my family and carting home my fair share of ground turkey leftovers, I found myself craving something bold, spicy, and a little unexpected. And that’s how this flavor-packed twist on traditional turkey leftovers was created.
Instead of going the usual post-Thanksgiving turkey pot pie or soup route, I decided to infuse some vibrant Mexican flair into the mix. I had leftover mashed potatoes that I wasn’t sure how to repurpose. Rather than making another shepherd’s pie or freezing them for later, I used the mashed potatoes as the base for a layered skillet casserole—rich, creamy, and perfectly savory. Think of it like a cross between a tamale pie and shepherd’s pie, but with more kick and color.
The next layer builds on those holiday flavors but transforms them entirely. Shredded turkey gets mixed with warm, aromatic spices like smoked paprika, chili powder, and a pinch of cayenne pepper for just a hint of heat. Then comes the enchilada sauce—an easy substitute for traditional turkey gravy—which adds zing and richness. Adding black beans to the filling increases the plant-based protein content and gives it that hearty, satisfying texture. A few handfuls of red bell pepper brighten things up with crunch and color, and, of course, it’s all capped off with a generous sprinkle of cheddar cheese, which melts beautifully and forms a bubbly, golden crust on top.
I love this dish not only because of how delicious it is, but also because of how versatile and resourceful it can be. If you have leftover sweet potatoes instead of white mashed potatoes, use them! If you’re craving milder flavors, scale back on the cayenne or choose a mild enchilada sauce. And if you want to make it vegetarian, simply swap out the turkey with more beans or a blend of beans and corn.
Another bonus? It all comes together easily in one cast iron skillet, which means minimal cleanup—a blessing after the chaos of holiday cooking. Whether you’re feeding a crowd or just want to reinvent leftovers in a creative, satisfying way, this Mexican Turkey Enchilada Skillet Casserole checks all the boxes: nourishing, comforting, and full of bold flavors. It’s proof that leftovers don’t have to feel like an afterthought—they can be an entirely new culinary adventure.
The Best Mexican Turkey Enchilada Skillet Casserole
Ingredients
Mashed Potatoes (You can use your Christmas leftovers for this or make your own)
3 pounds potatoes - peeled and chopped (you could also use sweet potato as well)
½ cup olive oil - extra virgin
½ cup milk - plus more if needed
1 ½ teaspoon Sea salt
½ teaspoon ground black pepper
½ teaspoon smoked paprika
Turkey Mixture
- 2 cups leftover turkey - minced
2 cups enchilada sauce
2 tablespoons chili powder (chilli powder in British English)- 2 teaspoons smoked paprika
1 teaspoon cilantro (coriander)- 1 teaspoon Sea salt
- 1 teaspoon ground black pepper
½ teaspoon cayenne pepper - or less
1 medium red pepper (red capsicum) - diced
1 ½ cups black beans - cooked, pr drained and rinsed (if using canned)
2 ounce cheddar cheese - shredded
Instructions
- Preheat oven to 375°F.
- Start by making the mashed potato mixture if you do not have mashed potato leftovers. Boil peeled and chopped potatoes on high in a pot with water. Boil for 10-15 minutes until soft.
- Once potatoes are soft, drain the water from the potatoes using a strainer and then place potatoes back into the pot on low heat. With a potato masher, start mashing the potatoes. Add in 1/2 cup of extra virgin olive oil and then continue mashing.
- After the extra virgin olive oil is thoroughly combined, add in 1/2 cup of whole milk and then mash until creamy.
- Add in sea salt, ground black pepper and smoked paprika.
- Remove mashed potatoes from heat and layer the mixture evenly into a cast iron skillet. Set aside.
- To make the turkey mixture, combine 2 cups of shredded turkey, chili powder, smoked paprika, coriander, sea salt, ground black pepper and cayenne into a large mixing bowl.
- Once combined, add in the enchilada sauce and ensure the turkey is completely coated in sauce.
- Add in the diced red bell pepper and 1 1/2 cups of cooked black beans. Stir and combine.
- Once the turkey mixture is completed, layer it on top of the mashed potato mixture in the skillet.
- Finish it off with a layer of shredded cheddar cheese.
- Place in a 375-degree oven for 25-30 minutes.
- Once out of the oven, garnish with cilantro, diced avocado, or salsa.
