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
- Preheat oven to 325°F (160°C).
- In a medium bowl, cream together 4 ounces of cream cheese and 1 cup of sour cream until smooth.
- Stir in 1/2 cup of your favorite salsa.
- Add 1 cup of shredded cheddar cheese (or Monterey Jack/Pepper Jack) and mix well.
- 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.
- Gently fold the turkey mixture into the cheese mixture.
- Spread 1/2 cup of salsa in the bottom of a 9x13 inch baking dish.
- 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.
- Pour the remaining salsa evenly over the enchiladas.
- Sprinkle the remaining shredded cheese over the top.
- At this point, the enchiladas can be covered and refrigerated for up to 12 hours before baking.
- Bake in the preheated oven for 20-25 minutes, or until heated through and bubbly.
- If reheating, cover with aluminum foil.
- Garnish with the remaining chopped green onions and serve warm.
Nutrition Information (Approximate per serving)
Sodium
74 g
Sugar
24g
Fat
85g
Carbs
30g
