Turkey Enchiladas

Turkey Enchiladas are a wonderful twist on a classic Mexican dish, packed with tender shredded turkey, gooey melted cheese, and a rich, flavorful enchilada sauce. The tortillas hold everything together perfectly, creating a comforting and satisfying meal that feels like a warm hug.

I love making turkey enchiladas because they’re a great way to use up leftover turkey, and the flavors blend so nicely with the spices in the sauce. It’s simple to prepare, and I often like to add extra cheese on top for that golden, bubbly finish. Plus, they reheat beautifully, making them perfect for busy weeknights or meal prep.

My favorite way to serve turkey enchiladas is with a side of fresh guacamole and a bit of sour cream to cool down the spices. It’s always a hit with family and friends, and I find that the leftovers taste even better the next day. If you’re looking for a tasty, hearty dinner that’s easy to make and full of flavor, these enchiladas are sure to please.

Key Ingredients & Substitutions

Shredded Turkey: Leftover roast or rotisserie turkey adds great flavor and saves time. If you don’t have turkey, cooked shredded chicken is a great swap.

Enchilada Sauce: Store-bought sauces work well, but homemade is fresher. For milder tastes, use a red chili sauce with less heat or try green enchilada sauce for a twist.

Tortillas: Flour or corn tortillas both work. Corn offers more authentic flavor, while flour is softer and easier to roll. Warm them first to prevent cracking.

Cheese: Cheddar melts well and adds sharpness. You can use a Mexican blend or Monterey Jack for creaminess. For dairy-free options, use vegan cheese substitutes.

How Do You Keep Tortillas from Cracking When Rolling Enchiladas?

Tortilla cracks make filling spill out – luckily, it’s easy to avoid. Here’s my method:

• Warm the tortillas slightly before using. Wrap them in a damp paper towel and heat for 20-30 seconds in the microwave.
• Alternatively, heat each tortilla for a few seconds on a dry skillet over medium heat to soften.
• Handle them gently when placing filling and rolling. Avoid overfilling to keep them manageable.

This simple warming step softens tortillas, making rolling smooth and keeping all that tasty filling inside your enchiladas.

Equipment You’ll Need

• 9×13-inch baking dish – perfect size for arranging and baking the enchiladas evenly.
• Medium skillet – great for sautéing onions and garlic to build flavor in the filling.
• Mixing spoon – helps you stir the turkey mixture without scratching your pan.
• Measuring cups and spoons – keep your sauce and spices balanced easily.
• Paper towels – handy for warming tortillas in the microwave to prevent cracking.

Flavor Variations & Add-Ins

• Swap turkey for shredded chicken or ground beef for a different protein but similar texture.
• Add black beans or corn to the filling for extra color and a mild sweetness.
• Use pepper jack cheese for a spicy kick that pairs well with jalapeños.
• Mix chopped spinach or sautéed mushrooms into the filling for added veggies and nutrition.

How to Make Turkey Enchiladas

Ingredients You’ll Need:

• 2 cups cooked shredded turkey (leftover roast turkey or rotisserie turkey works well)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup enchilada sauce (store-bought or homemade)
• 8 small flour or corn tortillas
• 2 cups shredded cheddar cheese (or a Mexican cheese blend)
• 1/2 cup chopped green onions (plus extra for garnish)
• 1/4 cup fresh cilantro, chopped (for garnish)
• Sour cream, for serving
• Salt and pepper, to taste
• Optional: 1 jalapeño, seeded and diced (for a little heat)

Time You’ll Need

This recipe takes about 15 minutes to prepare and 20-25 minutes to bake. So overall, you’ll need around 40 minutes from start to delicious finish!

Step-by-Step Instructions:

1. Prep Your Oven and Pan:

First, preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with a little oil or non-stick spray so the enchiladas won’t stick.

2. Cook the Filling:

Heat the olive oil in a medium skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until soft. Stir in the garlic and jalapeño (if you’re using it), cooking for 1 more minute until fragrant. Then add your shredded turkey, half of the enchilada sauce, and half of the chopped green onions. Season with a pinch of salt and pepper. Cook for 2-3 minutes, just to warm everything through, then remove from heat.

3. Assemble the Enchiladas:

Spread a few tablespoons of enchilada sauce on the bottom of your baking dish. This keeps the enchiladas from sticking. Next, warm your tortillas by wrapping them in a damp paper towel and microwaving for 20 to 30 seconds—this makes them softer and easier to roll.

Place a generous spoonful of the turkey mixture onto each tortilla. Sprinkle a small amount of cheese over the filling, then roll the tortilla tightly and place it seam side down in the baking dish. Repeat with all tortillas.

4. Bake and Serve:

Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle the rest of the shredded cheese on top. Bake the dish uncovered for about 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden.

When done, take the enchiladas out and let them cool for a few minutes. Serve with a dollop of sour cream and garnish with fresh chopped cilantro and green onions for a fresh, tasty finish.

Can I Use Frozen Turkey for This Recipe?

Yes! Just make sure the turkey is fully thawed before shredding. Thaw it in the fridge overnight or use the defrost setting on your microwave, then pat dry to avoid extra moisture in the filling.

Can I Make Turkey Enchiladas Ahead of Time?

Absolutely! Prepare and assemble the enchiladas, then cover and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking straight from the fridge.

How Should I Store Leftover Enchiladas?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or use a microwave for convenience.

Can I Substitute Corn Tortillas for Flour Tortillas?

Yes, either works well! Just warm corn tortillas a bit longer before rolling to help prevent cracks. Flour tortillas tend to be softer and easier to handle but may add a slightly different texture.