Turkey Enchiladas Recipe
If you’re trying to find what to do with all of your leftover turkey from Thanksgiving dinner, this turkey enchiladas recipe is it! It is quick, easy, and delicious!
Servings: 8
Calories: 366kcal
Equipment
- 9x13 Inch Baking Dish
- Non-stick Cooking Spray
- Mixing Bowl
- Medium Saucepan
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees. Grease a 9x13 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
You could definitely make this recipe using ground turkey. Before adding them to the enchiladas, be sure to cook the meat all the way through. I also prefer to rinse and drain my ground turkey, after cooking it, just to get rid of access grease and fat.
Nutrition
Calories: 366kcal | Carbohydrates: 20g | Protein: 23g | Fat: 22g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 813mg | Potassium: 327mg | Fiber: 1g | Sugar: 2g | Vitamin A: 597IU | Vitamin C: 9mg | Calcium: 294mg | Iron: 2mg