These creamy and delicious Turkey Enchiladas are ideal for using up leftover shredded turkey or chicken. Wrapped in flour tortillas, a basic shredded turkey filling with cheese and green chiles is drowned in a fast creamy salsa verde sauce.
These enchiladas are incredibly tasty and take around 30 minutes to prepare. Enchiladas are one of the finest ways I can think of to use up leftover Thanksgiving turkey!
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Turkey Enchiladas
This delectable enchilada dish is excellent for any night of the week, thanks to a creamy, cheesy turkey enchilada filling and a fast creamy verde sauce sauce.
One of my all-time favorite comfort meals is enchiladas! I enjoy traditional red chicken enchiladas as well as tex-mex ground beef enchiladas.
While these turkey enchiladas may appear to have taken hours to prepare, they are actually quite simple to make, even on a hectic weeknight. Despite the fact that this cream-based enchilada dish is more Tex-Mex than Mex, it contains traditional Mexican tastes.
The green chilies in the salsa verde complement the cream, and the tart tomatillos help cut through the richness of the sauce.
This is a terrific way to use up any leftover turkey from Thanksgiving, or you can substitute rotisserie chicken from the grocery.
Why You’ll Love this Recipe
This dish is so simple to make any night of the week! This dish is made simple by using shredded cooked turkey or rotisserie chicken and a fast creamy salsa verde sauce.
Excellent for dinner preparation – This dish is simple to duplicate or treble and reheats well. It may be frozen before baking, making it an excellent dish for meal trains. You can freeze it after baking it and reheat it with ease! It’s a great freezer dinner option to keep on hand.
Turkey enchiladas are easily customizable to your preferences! You may substitute shredded pig (carnitas), chicken, shredded beef, or even vegetables. Use a different sauce, such as mole or salsa verde. Do you need to use up some vegetables? Not a problem! Incorporate some sautéed vegetables into the filling.
How to Make Turkey Enchiladas
This meal is comforting and tasty without being unduly complicated. Any night of the week, I make turkey enchiladas!
TOOLS NEEDED
INGREDIENTS
- Turkey. This dish was created to use up shredded leftover turkey from Thanksgiving. You may also use shredded chicken instead.
- Green chilies in a can. Green chiles, diced, provide a great flavor to the filling. Instead, you might roast or sauté some chopped poblano pepper and add that.
- The sour cream. Sour cream adds the proper amount of acidity and creaminess to the sauce.
- The cream is thick. The ideal sauce is made by combining heavy cream and sour cream.
- Green salsa. Here, you may use either store-bought or handmade ingredients.
- Monterey jack is a kind of cheese. Because it melts so well, I adore using monterey jack cheese. Most shredded cheeses, such as cheddar, mozzarella, oaxaca, or pepperjack, might be substituted.
- Onions, green. I like the mild flavor of the green onions, but you could use finely minced onion instead.
- Spices. This recipe calls for cumin and chili powder.
- Cilantro. I prefer to add cilantro to the filling for freshness, but you can leave it out if you don’t like it.
- Tortillas. For this dish, I use excellent flour tortillas, but you may substitute corn if you want.
THE PROCESS
- Combine the filling ingredients. Combine the shredded turkey and the remaining filling ingredients in a mixing dish and mix thoroughly. Season with salt and pepper to taste.
- Combine the sauce ingredients. Whisk together the sour cream, heavy cream, salsa verde, and cumin in a separate mixing dish until smooth. Set aside and season with salt and pepper.
- Make the tortillas. Microwave the tortillas for 30 seconds, or until soft, supple, and malleable.
- Enchiladas should be rolled. Place a clean tortilla on a cutting board or work surface. Place approximately a third of a cup of filling in a line on top of each tortilla. Roll it up and set it in the prepared baking dish, seam side down. Rep with the rest of the filling and tortillas.
- Bake the top. Top the enchiladas with the reserved cheese and sauce. Bake for 20 minutes, covered with foil. Remove the cover and bake for 10 minutes more, or until the cheese is hot and bubbling.
Storage Instructions
My favorite thing about turkey enchiladas is how simple they are to freeze and store! They’re a terrific dish to share for meal trains, and it’s simple to double the recipe so you always have some in the freezer.
Allow your enchiladas to cool to room temperature before storing them. Place them in an airtight jar and refrigerate for up to 5 days. Transfer your cooled enchiladas to an airtight container or freezer-safe ziplock bag if you want to freeze them. Store in the freezer for up to 3 months.
To reheat from frozen, place the enchiladas in the refrigerator to thaw. Once defrosted, microwave them until thoroughly reheated.
If you wish to freeze the turkey enchiladas before baking them, go to the assembling step. After assembling the enchiladas, lay them in a baking dish or an aluminum baking pan to bake. Cover securely with plastic wrap and foil and place in the freezer for up to 3 months. Transfer the enchiladas to the fridge overnight to thaw before baking. Bake as indicated once defrosted.
How to Top Creamy Turkey Enchiladas
If you know me, you know I am a huge fan of toppings. I say, the more the merrier! Here are some of my favorite things for topping warm turkey enchiladas:
- Fresh Cilantro
- Green Onion
- Thinly-sliced White Onion
- Guacamole
- Tomato Salsa
- Corn Salsa
- Sour Cream
Turkey Enchiladas FAQs
Are turkey enchiladas gluten free?
Yes! These enchiladas are gluten-free if you use corn tortillas or gluten-free flour tortillas.
Do you have to fry flour tortillas for enchiladas?
Nope! I always cook my corn tortillas (like in my Red Chicken Enchiladas recipe), but when I use flour tortillas, I just microwave them until soft and elastic.
What’s the best cheese for ground beef enchiladas?
I like Monterrey jack cheese since it has a strong taste and melts quickly. You may use a mix of cheddar and monterrey jack cheese, or even pepper jack.
More Mexican-Inspired Recipes
Turkey Enchiladas
Ingredients
FILLING
- 3 cup shredded cooked turkey
- 4 oz canned green chilies
- 1/2 cup sour cream
- 1/2 teaspoon ground cumin
- 1 teaspoon ancho chile powder
- 4 green onions thinly sliced
- 1/4 cup chopped fresh cilantro
- 1 cup shredded monterey jack cheese
- 10-12 flour tortillas 6-8 inch
SAUCE
- 1/2 cup sour cream
- 1 1/4 cups heavy cream
- 1/2 cup salsa verde
- 1/4 teaspoon ground cumin
- 1 cup shredded monterey jack cheese
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a 913 baking dish lightly with nonstick spray.
- Combine the filling ingredients. Combine the shredded turkey and the remaining filling ingredients in a mixing dish and mix thoroughly. Season with salt and pepper to taste.
- Combine the sauce ingredients. Whisk together the sour cream, heavy cream, salsa verde, and cumin in a separate mixing dish until smooth. Set aside and season with salt and pepper.
- Make the tortillas. Microwave the tortillas for 30 seconds, or until soft, supple, and malleable.
- Enchiladas should be rolled. Place a clean tortilla on a cutting board or work surface. Place approximately a third of a cup of filling in a line on top of each tortilla. Roll it up and set it in the prepared baking dish, seam side down. Rep with the rest of the filling and tortillas.
- Bake the top. Top the enchiladas with the reserved cheese and sauce. Bake for 20 minutes, covered with foil. Remove the cover and bake for 10 minutes more, or until the cheese is hot and bubbling.
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