These Turkey-Chili Enchiladas are the ultimate comfort food, combining tender shredded turkey with a creamy blend of ricotta and sharp cheddar cheese. The filling is brightened with finely chopped onions, green chiles, and aromatic spices like coriander, cumin, and chili powder. Each rolled tortilla is nestled in a baking dish and smothered in a savory mixture of tomato sauce and salsa, creating a bubbly, golden-topped masterpiece when baked. This dish is perfect for busy weeknights or meal prepping, as it freezes beautifully for later enjoyment. Serve with a side of fresh cilantro and lime wedges for an authentic touch that balances the rich, hearty flavors. Its a family-friendly meal that delivers deep, satisfying warmth in every bite.
Turkey-Chili Enchiladas
Description
These Turkey-Chili Enchiladas are the ultimate comfort food, combining tender shredded turkey with a creamy blend of ricotta and sharp cheddar cheese. The filling is brightened with finely chopped onions, green chiles, and aromatic spices like coriander, cumin, and chili powder. Each rolled tortilla is nestled in a baking dish and smothered in a savory mixture of tomato sauce and salsa, creating a bubbly, golden-topped masterpiece when baked. This dish is perfect for busy weeknights or meal prepping, as it freezes beautifully for later enjoyment. Serve with a side of fresh cilantro and lime wedges for an authentic touch that balances the rich, hearty flavors. Its a family-friendly meal that delivers deep, satisfying warmth in every bite.Ingredients
Directions
-
Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
-
In a large bowl, combine the chopped turkey, 1 cup of the shredded cheddar cheese, ricotta cheese, chopped onion, drained green chiles, and ground coriander. Mix until well combined.
-
Spoon about 1/2 cup of the turkey mixture onto the center of each tortilla. Roll the tortilla up tightly around the filling.
-
Place the rolled tortillas seam-side down in the prepared baking dish.
-
In a separate bowl, whisk together the tomato sauce, salsa, chili powder, ground cumin, and chopped cilantro to create the enchilada sauce.
-
Pour the sauce mixture evenly over the rolled tortillas in the baking dish.
-
Cover the dish tightly with foil and bake for 15 minutes.
-
Remove the foil and sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
-
Bake uncovered for an additional 10 minutes, or until the cheese is melted and the sauce is hot and bubbly.
-
Let stand for 5 minutes before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 226.8kcal
- % Daily Value *
- Total Fat 2.0g4%
- Saturated Fat 0.6g3%
- Cholesterol 82.8mg28%
- Sodium 69.6mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 34.8g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Freezing Instructions: To freeze unbaked enchiladas, assemble them in the dish, pour the sauce over the top, and wrap the dish tightly with foil. Freeze for up to 2 months. To cook from frozen, preheat oven to 375 degrees F (190 degrees C). Bake covered for 45 minutes. Remove foil, sprinkle with the remaining 1/2 cup of cheddar cheese, and bake uncovered for 15-20 minutes more, or until hot and bubbly.
Variation: You can use smaller individual foil pans for single servings instead of a large baking dish.
