Forktionary

Baked Turkey Enchiladas Recipe

Spice up your leftover turkey with these irresistible Baked Turkey Enchiladas! A creamy, cheesy, and subtly spicy twist on a classic, this recipe is perfect for a comforting weeknight meal or a festive gathering. Easily customize the cheese with Monterey Jack, Pepper Jack, or your favorite blend for an extra kick. Get ready for a flavor explosion!

Prep Time 20 mins
Cook Time 40 mins
Calories 835.1 kcal
Protein 79g
Rating 4.0 (1 Reviews)
Baked Turkey Enchiladas 102

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baked Turkey Enchiladas

  • 4 ounces cream cheese
  • 1 cup sour cream
  • 1 (15 ounce) can salsa
  • 1 1/2 cups shredded cheddar cheese
  • 2 cups cooked turkey
  • 1 (15 ounce) can corn, drained
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon salt and 1/4 teaspoon black pepper
  • 1/2 cup chopped green onions
  • 6 to 8 (10 inch) flour tortillas
  • 1 1/2 cups shredded Monterey Jack cheese (optional, as alternative to cheddar)
  • 1 1/2 cups shredded Pepper Jack cheese (optional, as alternative to cheddar)

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How to Make Baked Turkey Enchiladas

  1. Preheat oven to 325°F (160°C).
  2. In a medium bowl, cream together 4 ounces of cream cheese and 1 cup of sour cream until smooth.
  3. Stir in 1/2 cup of your favorite salsa.
  4. Add 1 cup of shredded cheddar cheese (or Monterey Jack/Pepper Jack) and mix well.
  5. In a separate bowl, combine 2 cups of cooked turkey, 1/2 cup of corn (canned or frozen), 1 teaspoon ground cumin, 1/4 teaspoon cayenne pepper (optional), 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 cup chopped green onions.
  6. Gently fold the turkey mixture into the cheese mixture.
  7. Spread 1/2 cup of salsa in the bottom of a 9x13 inch baking dish.
  8. Fill each tortilla (approximately 6-8, 10 inch tortillas) with about 1/3 cup of the turkey filling. Roll up tightly and place seam-down in the prepared baking dish.
  9. Pour the remaining salsa evenly over the enchiladas.
  10. Sprinkle the remaining shredded cheese over the top.
  11. At this point, the enchiladas can be covered and refrigerated for up to 12 hours before baking.
  12. Bake in the preheated oven for 20-25 minutes, or until heated through and bubbly.
  13. If reheating, cover with aluminum foil.
  14. Garnish with the remaining chopped green onions and serve warm.

Nutrition Information (Approximate per serving)

Sodium

74 g

Sugar

24g

Fat

85g

Carbs

30g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Poultry Turkey Recipes The Americas Mexican Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation North American Main Dish Poultry Mexican Easy Meat