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.
Recipe Ingredient Notes
To make our turkey enchiladas, you need the following ingredients:
- Shredded turkey
- Chili powder (optional)
- Shredded Monterey Jack cheese
- TortillasButter
- Flour
- Chicken broth
- Sour cream
- Diced green chilies
- Dried cilantro
- Onion powder
- Garlic powder
- Black pepper
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Our Turkey Enchiladas Recipe
- When you are ready to start making the enchiladas, begin by preheating the oven to 350℉.
- 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 remaining 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.
Recipe Notes
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!
You definitely do not need to use leftover turkey, 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.
Enjoy More Delicious Turkey Main Dishes
Turkey doesn’t have to be only for Thanksgiving; make delicious turkey dinners throughout the year. Explore our comprehensive list of turkey main dishes here.
- Easy Turkey Meatloaf
- Glazed Ground Turkey Meatloaf
- Ground Turkey Greek Tacos with Tzatziki
- Homemade Turkey Tetrazzini
- Tex-Mex Ground Turkey and Rice Skillet
- Turkey and Rice Taco Bowls
- Turkey Cranberry Spinach Casserole
- Turkey Mexican Casserole
- Turkey Teriyaki Rice Bowls
- Zucchini Taco Casserole
Turkey Enchiladas Recipe
Ingredients
- 2 cups cooked turkey, shredded
- ½ teaspoon chili powder, optional
- 2 cups shredded Monterey Jack cheese, divided
- 8 flour tortillas
- 3 Tablespoon butter
- 3 Tablespoon 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
Equipment
Instructions
- Preheat oven to 350℉. 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.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
I made this last night, my husband and son loved it! Is this freezable?
These enchiladas should freeze fine in an airtight freezer container.
This looks delicious and I look forward to trying it, but what size tortillas do you recommend?
Oh WOW! I was looking for a way to get rid of leftover Thanksgiving turkey and found this recipe! It is amazing! There were no leftovers. My four and six year old ate seconds and have already asked me to make it again.
8 or 10 inch is great.
Loved it! Just the right amount of spice. Very filling tho
Yum. These were really
Yummy. Used mozzarella cheese instead of
Monterey Jack; salsa verde instead of chilies and Greek yogurt instead of sour cream. Thumbs up:)
I used ground turkey and my husband loved these enchiladas especially the sauce! They are also so quick to put together.
Loved this recipe, as it doesn’t use condensed soup!
Can I make this ahead of time?
Yes, you can make these ahead of time and stick in the fridge until ready to bake.
This recipe is great to use up your leftover turkey. I bought a turkey (on sale) after Christmas and just fixed it over the past cold/snowy weekend.
Husband approved, too!
This recipe is soooooo good! I didn’t have any dried cilantro but it wasn’t needed. I added about 1/2 teaspoon of Better Than Bullion for some extra flavor. I’m going to have to cook turkey more often so I’ll have leftovers to make this recipe, Best recipe I’ve made in a long time!
Looking forward to cooking this