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Turkey Enchiladas

Creamy Turkey Enchiladas Ready in 30 Minutes or Less

Delight in these creamy turkey enchiladas, a quick and easy dinner option that's perfect for using up leftover turkey.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Tex-Mex
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Shredded Cooked Turkey substitute with leftover chicken or store-bought rotisserie chicken if needed
  • 1 can Canned Green Chilies or fresh green chiles for a crunchier texture
  • 1 cup Sour Cream or Greek yogurt as a lower-fat alternative
  • 1 teaspoon Ground Cumin or taco seasoning for extra flavor
  • 1 teaspoon Ancho Chile Powder or regular chili powder as a substitute
  • 4 tablespoons Green Onions chopped, or chives as an alternative
  • 1/4 cup Fresh Cilantro omit if not a fan
  • 1 cup Shredded Monterey Jack Cheese try cheddar or pepper jack for different flavors
For the Tortillas & Sauce
  • 6-8 pieces Flour Tortillas (6-8 inch) use corn tortillas for a gluten-free option
  • 1/2 cup Heavy Cream or half-and-half for a lighter touch
  • 1 cup Salsa Verde homemade or store-bought works perfectly

Equipment

  • 9x13-inch baking dish
  • mixing bowl
  • microwave

Method
 

Step-by-Step Instructions for Turkey Enchiladas
  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
  2. In a mixing bowl, combine shredded cooked turkey, canned green chilies, sour cream, ground cumin, and ancho chile powder. Stir in chopped green onions, fresh cilantro, and shredded Monterey Jack cheese. Season with salt and pepper to taste.
  3. In a separate bowl, whisk together sour cream, heavy cream, salsa verde, and cumin until smooth. Season with salt and pepper.
  4. Microwave the flour tortillas for about 30 seconds to make them pliable.
  5. Spread about 1/3 cup of the turkey filling down the center of each warmed tortilla, roll tightly, and place seam side down in the prepared baking dish.
  6. Pour the prepared sauce evenly over the enchiladas and sprinkle additional shredded Monterey Jack cheese on top.
  7. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melty and bubbly.

Nutrition

Serving: 1enchiladaCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 800mgPotassium: 300mgFiber: 3gSugar: 3gVitamin A: 600IUVitamin C: 5mgCalcium: 300mgIron: 2mg

Notes

For best results, enjoy fresh out of the oven. Store leftovers in an airtight container for up to 5 days.

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