Turkey Enchiladas – Land O Lakes Kitchens

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.

Cooking Method: Baking, Sautéing, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 8

Calories: 404.0

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

1/2 cup Onion; chopped
1/4 cup Butter
2 cup Cooked turkey; chopped
17 ounce Golden cream-style corn
16 ounce Whole tomatoes; undrained
1/4 cup Corn meal
3 teaspoon Chili powder
1 teaspoon Salt
1/4 teaspoon Garlic powder
18 Tortillas
1 cup Sharp cheddar cheese; shredded
10 ounce Mild enchilada sauce
1 1/2 cup Dairy sour cream

Directions

1
Preheat the oven to 350F (175C).
2
In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
3
Stir in the cornmeal, chili powder, salt, and garlic powder. Cook for 1 minute to toast the spices slightly.
4
Add the whole tomatoes with their juices to the skillet. Mash them slightly with a spoon and bring the mixture to a simmer.
5
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.
6
Warm the tortillas slightly to make them pliable. Spread a thin layer of the enchilada sauce on the bottom of a 9x13 baking dish.
7
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.
8
Pour the remaining enchilada sauce over the rolled tortillas. Top with the shredded cheddar cheese.
9
Bake uncovered for 20-25 minutes, until the cheese is melted and bubbly and the filling is heated through.
10
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.

Keywords: turkey enchiladas, mexican american, comfort food, cheese, corn, tomato sauce, baked, family dinner, easy recipe, meal prep, spicy, homemade

Read it online: https://www.chefs-mate.com/recipe/turkey-enchiladas-land-o-lakes-kitchens/