Baked Turkey Enchiladas

Baked turkey enchiladas recipe

The Spruce Eats / Diana Chistruga

  • Total: 82 mins
  • Prep: 20 mins
  • Cook: 62 mins
  • Yield: 6 Servings

Turkey enchiladas are made with leftover turkey, cheese, sour cream, and tortillas. Serve these flavorful turkey enchiladas with rice and refried beans.

Enchiladas are typically made with corn tortillas, but you can use corn or flour in these turkey enchiladas. The easy sauce is made with mild chile peppers, but if you like a little heat, add some finely chopped jalapeno rings.

Ingredients

  • 3 cups turkey (shredded)
  • 2 cups sour cream
  • 2 1/2 cups cheddar cheese (shredded or a Mexican blend of cheeses, divided)
  • 1 teaspoon salt
  • 12 (10-inch) tortillas (corn or flour)
  • 1/3 cup corn oil
  • For the Sauce
  • 2 cans mild green chile peppers (4 ounces each)
  • 1 clove garlic (minced)
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 pounds stewed tomatoes
  • 2 cups onion (chopped)
  • 1 teaspoon salt
  • 1/2 teaspoon oregano
  • 1/2 cup water

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 350 F/180 C/Gas 4.

    Ingredients for baked turkey enchiladas
    The Spruce Eats / Diana Chistruga
  2. Lightly grease a 9x13x2-inch baking pan.

    Lightly grease pan
    The Spruce Eats / Diana Chistruga
  3. Combine the shredded turkey with sour cream, 2 cups of the shredded cheddar cheese, and salt. Stir to blend thoroughly.

    Combine shredded turkey with sour cream
    The Spruce Eats / Diana Chistruga 
  4. Heat the oil and dip tortillas in until soft and drain. Or, follow package directions for heating tortillas in the microwave oven or conventional oven.

    Heat oil
    The Spruce Eats / Diana Chistruga
  5. Stuff the warm tortillas with turkey mixture and roll up. Arrange the filled rolls seam side down, side-by-side in the prepared baking pan.

    Stuff tortillas
    The Spruce Eats / Diana Chistruga
  6. Gather the sauce ingredients.

    Ingredients for sauce
    The Spruce Eats / Diana Chistruga
  7. In a skillet, saute the chile peppers with garlic in the olive oil for 2 to 3 minutes. Add the stewed tomatoes, onions, salt, oregano, and water. Simmer uncovered until the sauce is reduced and thickened, or about 1/2 hour.

    Saute chile peppers
    The Spruce Eats / Diana Chistruga
  8. Pour the chile sauce over enchiladas and bake them for about 30 minutes, or until hot and bubbly.

    Pour chile sauce over
    The Spruce Eats / Diana Chistruga
  9. Sprinkle with the remaining 1/2 cup of shredded cheese and return them to the oven for a few minutes, or just until the cheese has melted.

    Sprinkle with cheese
    The Spruce Eats / Diana Chistruga
  10. Let the casserole stand for about 5 minutes.

  11. Serve and enjoy!

    Baked turkey enchiladas
    The Spruce Eats / Diana Chistruga

Recipe Variations

  • Make the enchiladas with cooked shredded chicken instead of turkey. Chicken thighs make a good filling.
  • Replace the cheddar or cheddar jack cheese with pepper jack or a taco seasoned blend.
  • Add a few tablespoons of chopped fresh cilantro to the filling.
  • Garnish the enchiladas with 1 tablespoon of chopped fresh cilantro or some sliced green onion tops when they come out of the oven.
  • Add 1 cup of cooked or canned black beans or pinto beans to the turkey filling or replace some of the turkey with the beans. It's a good, budget-friendly way to stretch the turkey.