I don’t know about you, but after all of the hard work and long hours in the kitchen preparing Thanksgiving dinner, I need an easy and quick dinner to make like this turkey enchiladas dinner recipe.
The thought of standing in the kitchen making MORE food even though there is plenty of turkey to use is not appealing. That is when I pull out this leftover turkey recipe, that not only uses up the turkey everyone didn’t eat but is also an easy family dinner recipe that is quick to make.
Plus, since you’ve already made the main part of the dinner, it makes it a super budget-friendly recipe to make after spending tons on a Thanksgiving feast.
And, it actually doesn’t taste anything like a Thanksgiving meal, which if you’ve been eating leftovers for a few days is always a nice change.
For delicious ways to avoid wasting that delicious turkey that you worked so hard for, give our Turkey Cranberry Wrap recipe, Turkey Corn Chowder recipe, or one of my favorites, Leftover Thanksgiving Casserole recipe a try!
Ingredients You’ll Need For Our Turkey Enchiladas Recipe:
- Shredded turkey
- Chili powder (optional)
- Shredded Monterey Jack cheese
- Chicken broth
- Sour cream
- Diced green chilies
- Dried cilantro
- Onion powder
- Garlic powder
- Black pepper
How To Make Our Turkey Enchiladas Recipe:
When you are ready to start making the enchiladas, begin by preheating the oven to 350 degrees.
Then get out your 9×13 inch pan and spray it with nonstick cooking spray.
Now in a large bowl mix together the shredded turkey, chili powder, and 1 cup of the Monterey Jack cheese until it is well combined.
Once that is mixed up, even spread the turkey mix amongst the 8 tortilla shells and then roll them up and place them seam side down in the 9×13 inch pan.
Next, in a medium saucepan melt the butter and then stir in the flour and cook it for 1 minute.
Then, add in the chicken broth and whisk it together until it is nice and smooth.
Continue to heat the chicken broth mixture over medium until it has thickened up and is bubbly.
Now add in the sour cream, can of drained chilies, cilantro, onion powder, garlic powder, and black pepper, and stir it all together.
REMEMBER: Do NOT let this boil. You will want to have the sour cream still a little chunky for this sauce.
Once it is all combined, pour the sauce over the rolled enchiladas and top it with the remaoining Monterey Jack cheese.
Then bake it in the oven for 20-22 minutes and then place it in the broiler for 3 minutes to get a nice brown layer on the cheese.
Now just remove and serve it hot with your favorite sides and toppings.
To Make This Delicious Turkey Enchilada Recipe You Will Need:
- 9×13 inch baking pan (THIS is a perfect one to store the enchiladas in after you bake them)
- Large mixing bowl
- Medium saucepan
- Nonstick cooking spray
Save Your Fresh Cilantro For Later!
Sometimes when I have a recipe that calls for fresh spices I try to make sure what I don’t use in that recipe doesn’t go to waste. So, normally I try to plan for another meal or two that will use the fresh cilantro to try and get the most out of it.
However, that does not work all the time. The next best thing is to dry it out and use if later in recipes that call for dried cilantro. If you have never done this before, The Frugal Girls gives wonderful instructions on how to dry cilantro leaves in 2 minutes!
This is also great for when you thought you’d get to a recipe, but the week has not turned out how you planned. But now with this recipe, you can now save your cilantro before it goes bad!
Related Recipe: Try our easy Avocado Chicken Enchiladas!
Do I Need to Use Leftover Turkey?
No! You definitely do not, it is just a great option as a way to use up your cooked turkey if you have some from Thanksgiving. However, you can always use ground turkey if you wanted, or even shredded chicken or ground chicken.
Really any meat or poultry you like! Which is what makes this recipe so versatile.
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The Most Wonderful Mexican Sides to Serve With Your Enchiladas:
- 20 Minute Skillet Refried Beans
- Easy Mexican Salsa Rice (Quick Spanish Rice) Recipe
- Mexican Street Corn Recipe
- Slow Cooker Refried Beans Recipe
- Seven Can Chicken Tortilla Soup Recipe
- Three Bean Enchiladas
- Black Bean and Turkey Enchiladas
Turkey Enchiladas Recipe
- 2 cups cooked turkey shredded
- ½ teaspoon chili powder optional
- 2 cups shredded Monterey Jack cheese divided
- 8 flour tortillas
- 3 Tablespoons butter
- 3 Tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounces diced green chilis 1 can, drained
- 1 teaspoon dried cilantro
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
- Preheat oven to 350 degrees. Grease a 9×13 pan using non-stick cooking spray.
- Mix cooked turkey, chili powder (optional) and 1 cup of Monterey Jack cheese together. Roll up in tortillas and place in pan.
- In a medium saucepan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
- Stir in sour cream, can of chilies, cilantro, onion powder, garlic powder, and pepper.
- **Be sure that you don't bring this to a boil- you don't want to have curdled sour cream!
- Pour over enchiladas and top with remaining cheese.
- Bake 20-22 minutes and then place under high broil for 3 min to brown the cheese.
- 9×13 Inch Baking Dish
- Non-stick Cooking Spray
- Mixing Bowl
- Medium Saucepan
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