Easy Turkey Enchiladas
Easy Turkey Enchiladas are a quick and tasty meal that brings together shredded turkey, melted cheese, and a zesty red sauce all wrapped up in soft tortillas. The combination is…
Tip: save now, cook later.Easy Turkey Enchiladas are a quick and tasty meal that brings together shredded turkey, melted cheese, and a zesty red sauce all wrapped up in soft tortillas. The combination is comforting and filling, with just the right hint of spice to keep things interesting without overwhelming your taste buds.
I love making these enchiladas when I want something flavorful but don’t have hours to spend in the kitchen. The recipe is simple, so I can throw everything together on a busy weeknight and still feel like I’m serving up something special. Plus, using turkey makes it a bit lighter than the typical beef version, which I appreciate.
My favorite way to enjoy these enchiladas is with a side of fresh guacamole and a dollop of sour cream. It adds a cool creaminess that balances the warmth of the sauce perfectly. These enchiladas always seem to disappear quickly at our dinner table, and I bet your family will love them just as much as mine does!
Key Ingredients & Substitutions
Turkey: Cooked shredded turkey is the star here. Rotisserie turkey is super convenient, but leftover turkey or even shredded chicken works great too.
Tortillas: You can use either flour or corn tortillas. Warm them a bit first to keep them flexible and avoid tearing when you roll.
Enchilada Sauce: Store-bought sauce saves time, but homemade sauce adds extra flavor if you have time. Mild or medium heat works well to keep the spice balanced.
Cheese: Cheddar cheese melts nicely and gives a rich flavor. Mexican blend cheese is a nice alternative for more variety. For dairy-free, try a plant-based cheese.
How Do You Make the Filling Flavorful and Moist?
Cooking the onion and garlic first adds sweetness and depth. Mixing in spices like cumin makes the turkey taste more vibrant. Adding beans and corn is optional but gives extra texture and moisture.
- Sauté onions until soft and translucent.
- Add garlic and cook briefly to release aroma.
- Mix in shredded turkey, cumin, salt, and pepper, heating through gently.
- Add beans and corn if you like for extra flavor and heartiness.
This approach keeps the filling tasty without being dry, ensuring each bite is delicious inside your enchiladas.
Equipment You’ll Need
- Large skillet – great for cooking the turkey and veggies evenly without crowding.
- 9×13-inch baking dish – fits all the enchiladas in one layer for even baking.
- Wooden spoon or spatula – perfect for stirring without scratching your pan.
- Measuring cups and spoons – help you add the right amounts of sauce and spices easily.
- Oven mitts – keep your hands safe when handling the hot baking dish.
Flavor Variations & Add-Ins
- Try shredded chicken or ground beef instead of turkey for a different flavor but similar texture.
- Add black beans, corn, or diced bell peppers to boost nutrition and add texture.
- Sprinkle in some chili powder or smoked paprika for a smoky, spicy twist.
- Swap cheddar for pepper jack cheese to bring a little heat and creaminess.
Easy Turkey Enchiladas
Ingredients You’ll Need:
For The Filling:
- 2 cups cooked shredded turkey (rotisserie or leftover turkey works great)
- 1 small onion, finely chopped
- 1 cup cooked black beans (optional)
- 1 cup corn kernels (optional)
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- Salt and pepper, to taste
Other Ingredients:
- 8-10 flour or corn tortillas (6-8 inch size)
- 2 cups red enchilada sauce (store-bought or homemade)
- 2 cups shredded cheddar cheese (or Mexican blend cheese)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and assemble, plus 20-25 minutes to bake. In total, you’ll need roughly 40 minutes from start to finish, perfect for a tasty weeknight meal.
Step-by-Step Instructions:
1. Prepare the Filling:
Preheat your oven to 375°F (190°C). Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes until soft. Add the minced garlic and cook for another minute. Stir in the shredded turkey, ground cumin, salt, and pepper. If you like, add the cooked black beans and corn for extra flavor and texture. Cook for about 2 minutes until heated through, then remove from heat.
2. Assemble the Enchiladas:
Pour about ½ cup of the enchilada sauce evenly into the bottom of a large baking dish. Warm the tortillas slightly to make them flexible. Spoon approximately 1/3 cup of the turkey filling onto each tortilla, roll them up tightly, and place them seam-side down in the baking dish, lined up side by side.
3. Bake and Serve:
Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the shredded cheese evenly on top. Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly. When done, remove from the oven and garnish with chopped fresh cilantro. Serve hot with lime wedges for squeezing over the enchiladas and your favorite toppings like sour cream or guacamole.
Can I Use Frozen Turkey for This Recipe?
Yes! Just make sure to fully thaw the turkey in the refrigerator overnight before shredding and using it in the recipe. This helps keep the filling texture moist and flavorful.
Can I Prepare the Enchiladas Ahead of Time?
Absolutely! Assemble the enchiladas and cover the baking dish with foil. Refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftovers?
Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave until warmed through.
Can I Make This Recipe Spicier?
Sure! Add some diced jalapeños to the filling, use a spicier enchilada sauce, or sprinkle some chili powder or cayenne pepper into the turkey mixture for an extra kick.