These turkey enchiladas are a comforting classic that brings warmth and flavor to any dinner table. The filling combines tender chopped turkey with sweet golden cream-style corn and savory spices, wrapped in soft tortillas. A homemade sauce made from whole tomatoes, cornmeal, and chili powder creates a rich, velvety coating that soaks into every bite. Topped with melted cheddar cheese, these enchiladas offer a perfect balance of protein and texture. They are an excellent choice for busy weeknights, family gatherings, or meal prep, offering a hearty, satisfying meal that feels both homemade and indulgent.
Turkey Enchiladas – Land O Lakes Kitchens
Description
These turkey enchiladas are a comforting classic that brings warmth and flavor to any dinner table. The filling combines tender chopped turkey with sweet golden cream-style corn and savory spices, wrapped in soft tortillas. A homemade sauce made from whole tomatoes, cornmeal, and chili powder creates a rich, velvety coating that soaks into every bite. Topped with melted cheddar cheese, these enchiladas offer a perfect balance of protein and texture. They are an excellent choice for busy weeknights, family gatherings, or meal prep, offering a hearty, satisfying meal that feels both homemade and indulgent.Ingredients
Directions
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Preheat the oven to 350F (175C).
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In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
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Stir in the cornmeal, chili powder, salt, and garlic powder. Cook for 1 minute to toast the spices slightly.
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Add the whole tomatoes with their juices to the skillet. Mash them slightly with a spoon and bring the mixture to a simmer.
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Stir in the golden cream-style corn and cooked turkey. Simmer for 5-10 minutes until the sauce thickens and flavors combine. Remove from heat.
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Warm the tortillas slightly to make them pliable. Spread a thin layer of the enchilada sauce on the bottom of a 9x13 baking dish.
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Fill each tortilla with about 1/3 cup of the turkey mixture. Roll them up tightly and place seam-side down in the prepared baking dish.
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Pour the remaining enchilada sauce over the rolled tortillas. Top with the shredded cheddar cheese.
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Bake uncovered for 20-25 minutes, until the cheese is melted and bubbly and the filling is heated through.
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Serve warm, topped with sour cream if desired.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 404.0kcal
- % Daily Value *
- Total Fat 10.8g17%
- Saturated Fat 4.6g23%
- Cholesterol 57.5mg20%
- Sodium 2607.6mg109%
- Total Carbohydrate 52.0g18%
- Dietary Fiber 8.6g35%
- Sugars 13.0g
- Protein 27.2g55%
* 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
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.
Substitutions: You can use leftover chicken instead of turkey. For a dairy-free version, omit the cheese and sour cream, or use vegan alternatives.
Tip: If you don't have whole tomatoes, you can use one 14.5-ounce can of diced tomatoes.
Variation: Add diced green chilies or black beans to the filling for extra texture and flavor.
