Turkey Enchiladas
Yield: 12 servings
Calories: 239kcal
I love making turkey enchiladas because they are a delicious way to use up leftover turkey from holiday meals, and the savory flavors of the turkey, cheese, and enchilada sauce meld together perfectly.
Ingredients
- 4 cups (680 g) shredded turkey
- ¼ cup (12 g) sliced green onions, more for garnish
- 1 teaspoon (2 g) smoked paprika, or sweet
- 1 teaspoon (2 g) cumin
- ½ teaspoon (3 g) kosher salt
- ½ teaspoon (2 g) garlic powder
- ½ teaspoon black pepper
- 10 tortillas, flour or corn, 6" size
- 5 ounces (142 g) shredded Monterey Jack cheese, 1 ¼ cups
- 5 ounces (142 g) shredded sharp cheddar cheese, 1 ¼ cups
- 2 cups (480 ml) enchilada sauce, divided
Instructions
- Heat the Oven – Adjust the oven rack to the center position. Preheat to 400ºF (204ºC).
- Make the Filling – In a large bowl, combine turkey, green onions, cumin, paprika, salt, garlic powder, black pepper, ¼ cup of Monterey Jack cheese, and ¼ cup of cheddar cheese.
- Warm the Tortillas – Warm each tortilla in a pan over medium-high heat until lightly toasted and pliable, 10 to 15 seconds per side. Transfer to a plate and cover with a kitchen towel to keep warm.
- Assemble the Enchiladas – Lightly coat a 13×9 baking dish with cooking spray or oil. Spread ½ cup of the enchilada sauce on the bottom.Fill the center of each tortilla with about ⅓ cup of the filling. Roll into a cylinder and transfer to the baking dish, seam-side down. Repeat the process until 10 enchiladas are rolled and lined up in the pan. Evenly spread the remaining sauce over the top. Sprinkle with the remaining Monterey Jack and cheddar cheese.
- Bake the Casserole – Cover the dish with foil and bake for 20 minutes. Uncover and bake until the cheese is melted and bubbly, about 5 minutes.
- To Serve – Garnish with green onions and serve hot.
Notes
- Serving Size: 1 enchilada
- Make-Ahead: The enchiladas can be assembled, covered, and refrigerated for up to 1 day before baking.
- Storing: Cover and refrigerate leftovers for up to 5 days.
- Reheating: Microwave each enchilada on high power until warmed, about 1 ½ to 2 minutes.
Nutrition
Calories: 239kcal | Carbohydrates: 17g | Protein: 19g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 54mg | Sodium: 832mg | Potassium: 175mg | Fiber: 2g | Sugar: 4g | Vitamin A: 595IU | Vitamin C: 1mg | Calcium: 217mg | Iron: 2mg
Recipe Link
Recipe Video