Easy Turkey Enchiladas
Easy Turkey Enchiladas are a perfect weeknight dinner that’s both simple to make and packed with flavor. Tender ground turkey, melted cheese, and a cozy blanket of soft tortillas come…
Tip: save now, cook later.Easy Turkey Enchiladas are a perfect weeknight dinner that’s both simple to make and packed with flavor. Tender ground turkey, melted cheese, and a cozy blanket of soft tortillas come together with a zesty enchilada sauce that ties everything into one delicious dish. It’s one of those meals that feels special without needing a lot of fuss or time in the kitchen.
I love making these enchiladas when I want something comforting but don’t want to spend hours cooking. The turkey keeps things a little lighter than the usual beef, and using a store-bought enchilada sauce makes it a quick fix that still tastes homemade. I usually add a sprinkle of fresh cilantro and a dollop of sour cream at the end—it just brightens up the whole dish perfectly.
This is also my go-to for sharing with family or friends because it’s easy to make in a big pan and feeds a crowd without a hitch. Plus, leftovers taste great reheated, making lunch the next day extra nice. If you’re like me and appreciate meals that come together easily but never compromise on taste, these turkey enchiladas are definitely worth trying!
Key Ingredients & Substitutions
Cooked Turkey: I like using leftover turkey or rotisserie turkey for an easy shortcut. If you don’t have turkey, shredded chicken or even cooked ground beef work well here.
Enchilada Sauce: Store-bought sauce saves time and still tastes great. For a homemade version, mix tomato sauce, chili powder, cumin, garlic, and onion powder. You can adjust spice level to your liking.
Tortillas: Both corn and flour tortillas work fine. Corn tortillas give a more traditional flavor, but flour tortillas are softer and easier to roll if you’re worried about cracking.
Cheese: Cheddar melts nicely and adds flavor, but Mexican blends with Monterey Jack or queso quesadilla can add creaminess. For a dairy-free option, try a plant-based shredded cheese.
How Do I Roll Enchiladas Without Them Breaking?
Rolling enchiladas can be tricky because tortillas might crack or tear. Here’s how I avoid that:
- Warm tortillas briefly in the microwave (around 20-30 seconds) to make them more flexible.
- Don’t overfill the tortillas; use about 1/4 cup of filling so they’re easy to roll.
- Roll gently but firmly, folding the ends as you go to keep the filling inside.
- Place rolled side down in the baking dish to help them stay closed while baking.
These tips help make neat enchiladas that hold together well and look nice after baking.
Equipment You’ll Need
- 9×13 inch baking dish – perfect size to fit all the enchiladas and bake them evenly.
- Mixing bowl – to combine your turkey filling and spices easily.
- Microwave-safe plate – I use this to warm tortillas quickly and keep them soft for rolling.
- Spatula or wooden spoon – helps mix ingredients without scratching your bowl.
- Oven mitts – essential for safely handling the hot baking dish.
Flavor Variations & Add-Ins
- Swap turkey for shredded chicken or ground beef for more classic flavors.
- Add black beans or corn to the filling for more texture and a veggie boost.
- Mix in diced green chiles or jalapeños if you like it a bit spicy and extra zesty.
- Try Monterey Jack or pepper jack cheese for a creamier or spicier melt.
Easy Turkey Enchiladas
Ingredients You’ll Need:
- 2 cups cooked turkey, shredded
- 1 cup enchilada sauce (store-bought or homemade)
- 1 cup shredded cheddar cheese (or a Mexican cheese blend)
- ½ cup diced onions
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- Salt and pepper, to taste
- 8 small flour or corn tortillas
- Fresh cilantro, chopped (for garnish)
- Sour cream (for serving)
- Optional: 1-2 green onions, sliced (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake. So, in under 45 minutes, you’ll have a comforting and tasty meal ready to enjoy.
Step-by-Step Instructions:
1. Preparing the Filling:
Start by mixing the shredded turkey with half of the enchilada sauce, diced onions, garlic powder, cumin, chili powder, salt, and pepper in a medium bowl. Stir them really well so every bite has a good mix of flavor.
2. Rolling the Enchiladas:
Warm your tortillas in the microwave for about 30 seconds to make them soft and easy to roll. Take about ¼ cup of the turkey mixture and spoon it down the center of each tortilla. Roll them up nice and tight so nothing falls out.
3. Baking:
Lightly grease a 9×13 inch baking dish and place the rolled tortillas seam-side down inside. Pour the remaining enchilada sauce evenly over the top, then sprinkle the shredded cheese all over. Bake uncovered at 350°F (175°C) for 20-25 minutes until the cheese melts and the sauce bubbles.
4. Finishing Touches:
When you take the enchiladas out of the oven, let them cool for a couple of minutes. Top with fresh chopped cilantro, sliced green onions, and a dollop of sour cream before serving. Yum!
Can I Use Frozen Turkey for This Recipe?
Yes! Just make sure to fully thaw the turkey in the fridge overnight before shredding. This helps keep the texture tender and ensures even mixing with the sauce and spices.
Can I Make Easy Turkey Enchiladas Ahead of Time?
Absolutely! Assemble the enchiladas in the baking dish, cover tightly with foil, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the bake time if baking directly from the fridge.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, adding a little extra sauce or sour cream to keep them moist.
Can I Substitute Other Types of Cheese?
Definitely! Feel free to use Monterey Jack, Pepper Jack, or a Mexican cheese blend instead of cheddar for a creamier or spicier flavor. If you prefer dairy-free, plant-based shredded cheese works well too.
