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Turkey Enchiladas

Easy Turkey Enchiladas: Comfort Food in 30 Minutes

Transform leftover turkey into flavorful Turkey Enchiladas, ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Shredded Cooked Turkey Leftover or rotisserie.
  • 1 can Canned Green Chiles
  • 1 cup Sour Cream Greek yogurt can be a lighter alternative.
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ancho Chile Powder Regular chili powder works if necessary.
  • 2 scallions Green Onions Add freshness.
  • 1/4 cup Chopped Fresh Cilantro Omit if desired.
  • 2 cups Monterey Jack Cheese Cheddar or pepper jack can be used.
For the Tortillas & Sauce
  • 8 large Flour Tortillas Corn tortillas for gluten-free option.
  • 1/2 cup Heavy Cream Half-and-half or coconut cream can be lighter.
  • 1 cup Salsa Verde Store-bought is fine.

Equipment

  • Oven
  • Mixing Bowl
  • baking dish
  • Microwave

Method
 

Step‑by‑Step Instructions for Turkey Enchiladas
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. Combine the shredded turkey, green chiles, sour cream, cumin, ancho chile powder, green onions, and cilantro in a bowl. Mix in half the Monterey Jack cheese and season to taste.
  3. In another bowl, whisk the remaining sour cream, heavy cream, and salsa verde until smooth. Season with cumin, salt, and pepper.
  4. Microwave the flour tortillas for about 30 seconds until soft and pliable.
  5. Take a warmed tortilla, scoop about 1/3 cup of the turkey filling, and roll it tightly. Place seam-side down in the baking dish.
  6. Pour the sauce evenly over the assembled enchiladas and sprinkle the remaining cheese on top.
  7. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until cheese is bubbly and golden.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 16gSaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 400IUVitamin C: 5mgCalcium: 250mgIron: 2mg

Notes

These enchiladas can be prepped ahead of time and stored in the fridge for later baking. Consider adding toppings like jalapeños or avocado for extra flavor.

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