These Turkey Enchiladas are a comforting, family-friendly meal that brings authentic Mexican flavors to your dinner table. The dish features shredded turkey mixed with sour cream and cheese, rolled into soft tortillas and nestled in a baking dish. The star of the show is the homemade chili sauce, made by sauting garlic and chopped green chili peppers before simmering them with stewed tomatoes, onions, oregano, and water until thick and aromatic. This combination delivers a perfect balance of savory, slightly spicy, and cheesy goodness. Ideal for weeknight dinners or potlucks, these enchiladas are easy to assemble and reheat beautifully, making them a versatile choice for busy cooks looking for a satisfying, protein-packed entre.
Turkey Enchiladas
Description
These Turkey Enchiladas are a comforting, family-friendly meal that brings authentic Mexican flavors to your dinner table. The dish features shredded turkey mixed with sour cream and cheese, rolled into soft tortillas and nestled in a baking dish. The star of the show is the homemade chili sauce, made by sauting garlic and chopped green chili peppers before simmering them with stewed tomatoes, onions, oregano, and water until thick and aromatic. This combination delivers a perfect balance of savory, slightly spicy, and cheesy goodness. Ideal for weeknight dinners or potlucks, these enchiladas are easy to assemble and reheat beautifully, making them a versatile choice for busy cooks looking for a satisfying, protein-packed entre.Ingredients
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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In a large bowl, combine the shredded turkey, sour cream, half of the shredded cheddar cheese, and 1 teaspoon of salt. Mix until well combined.
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Heat the oil in a large skillet over medium heat. Dip each tortilla into the hot oil for a few seconds until soft, then drain on paper towels.
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Place a portion of the turkey mixture onto each softened tortilla, roll up tightly, and arrange seam-side down in a shallow baking dish.
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Rinse and chop the green chili peppers, removing seeds if desired.
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In a saucepan, saut the chopped chilies, minced garlic, and chopped onions in a little oil until softened.
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Add the stewed tomatoes, remaining salt, oregano, and water to the saucepan. Simmer uncovered for about 30 minutes until the sauce thickens.
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Pour the chili sauce evenly over the rolled enchiladas in the baking dish.
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Sprinkle the remaining shredded cheddar cheese on top.
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Bake for 20 to 30 minutes, or until the cheese is melted and bubbly.
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Let the enchiladas rest for 5 to 10 minutes before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1886.2kcal
- % Daily Value *
- Total Fat 107.4g166%
- Saturated Fat 47.9g240%
- Cholesterol 304.2mg102%
- Sodium 6752.4mg282%
- Total Carbohydrate 93.8g32%
- Dietary Fiber 6.0g24%
- Sugars 7.3g
- Protein 100.7g202%
* 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: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Substitutions: You can use leftover roast chicken instead of turkey. For a spicier sauce, add jalapeos or cayenne pepper.
Tip: If your tortillas are too stiff to roll, microwave them for 20-30 seconds wrapped in a damp paper towel before filling.
Variation: Add black beans or corn to the turkey mixture for extra texture and nutrition.
