These Turkey Enchiladas are a flavorful fusion of American and Mexican cuisines, delivering a satisfying meal in just 33 minutes. Tender shredded turkey, wrapped in soft tortillas and smothered in a rich, zesty sauce, creates a perfect balance of textures and tastes. Each bite is a comforting blend of savory, slightly spicy, and cheesy goodness, making it a crowd-pleaser for any occasion.
With only 10 minutes of prep and 23 minutes of baking, this dish is as easy as it is delicious. The golden, bubbly cheese topping and aromatic spices will fill your kitchen with warmth, while the hearty protein and bold flavors keep you coming back for more. It’s a quick, wholesome dinner that feels indulgent without the guilt.
What You’ll Need for Turkey Enchiladas
- 2 cups cooked turkey, shredded (leftover turkey works great!)
- ½ teaspoon chili powder (optional, for a little kick)
- 2 cups shredded Monterey Jack cheese, divided (or substitute with cheddar for a sharper flavor)
- 8 flour tortillas (corn tortillas can be used for a gluten-free option)
- 3 Tablespoons butter
- 3 Tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream (full-fat or light, your choice)
- 4 ounces diced green chilis, 1 can, drained (mild or hot, depending on your preference)
- 1 teaspoon dried cilantro (fresh cilantro can be used as a garnish instead)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
How to Make Turkey Enchiladas
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick cooking spray.
- Prepare the filling: In a bowl, mix the shredded turkey, chili powder (if using), and 1 cup of Monterey Jack cheese. Spoon the mixture evenly onto the tortillas, roll them up, and place them seam-side down in the prepared baking dish.
- Make the sauce: In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth until the mixture is smooth. Cook until the sauce thickens and begins to bubble, about 3-5 minutes.
- Finish the sauce: Remove the saucepan from heat and stir in the sour cream, diced green chilis, cilantro, onion powder, garlic powder, and pepper. Important: Do not bring the sauce to a boil to avoid curdling the sour cream.
- Assemble and bake: Pour the sauce evenly over the rolled tortillas in the baking dish. Sprinkle the remaining 1 cup of cheese on top. Bake in the preheated oven for 20-22 minutes, or until the enchiladas are heated through and the cheese is melted.
- Broil for a golden finish: Switch the oven to high broil and cook for an additional 2-3 minutes, or until the cheese is bubbly and lightly browned. Keep a close eye to prevent burning.
- Serve and enjoy: Let the enchiladas cool for 5 minutes before serving. Garnish with fresh cilantro if desired.
Perfect Pairings: Serving Suggestions
These turkey enchiladas are a meal on their own, but you can elevate your dinner with a few simple sides. Serve with a fresh green salad or cilantro-lime rice for a complete meal. For a refreshing contrast, add a side of guacamole or pico de gallo. Don’t forget a dollop of sour cream or a sprinkle of chopped cilantro on top for extra flavor!
Make It Your Own: Recipe Variations
Feel free to customize this recipe to suit your taste or dietary needs. Swap the turkey for shredded chicken or black beans for a vegetarian twist. If you like a bit of heat, add jalapeños or use a spicier cheese like pepper jack. For a gluten-free version, use corn tortillas and ensure your broth and other ingredients are gluten-free.
Quick Tips for Storage and Reheating
Leftover enchiladas store beautifully! Let them cool completely, then cover tightly with foil or transfer to an airtight container. They’ll keep in the fridge for up to 3 days. To reheat, pop them in the oven at 350°F for about 15-20 minutes, or microwave individual portions for 1-2 minutes. For best results, sprinkle a little water or broth over the top before reheating to keep them moist.
Time-Saving Hacks for Busy Cooks
Short on time? Use pre-cooked rotisserie turkey or leftover Thanksgiving turkey to skip the cooking step. You can also prepare the sauce ahead of time and store it in the fridge for up to 2 days. When ready to assemble, simply warm the sauce slightly before pouring it over the enchiladas. This recipe is perfect for meal prep—just double the batch and freeze half for later!
Turkey Enchiladas Recipe
Ingredients
- 2 cups cooked turkey, shredded
- ½ teaspoon chili powder optional
- 2 cups shredded Monterey Jack cheese, divided
- 8 flour tortillas
- 3 Tablespoons butter
- 3 Tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounces diced green chilis 1 can, drained
- 1 teaspoon dried cilantro
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
Instructions
- Preheat oven to 350 degrees. Grease a 9×13 pan using non-stick cooking spray.
- Mix cooked turkey, chili powder (optional) and 1 cup of Monterey Jack cheese together. Roll up in tortillas and place in pan.
- In a medium saucepan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
- Stir in sour cream, can of chilies, cilantro, onion powder, garlic powder, and pepper.
- **Be sure that you don’t bring this to a boil- you don’t want to have curdled sour cream!
- Pour over enchiladas and top with remaining cheese.
- Bake 20-22 minutes and then place under high broil for 3 min to brown the cheese.