Shredded Turkey Enchiladas Recipe

Shredded Turkey Enchiladas Recipe

Put a Mexican spin on your Thanksgiving leftovers by making these shredded turkey enchiladas! They pair well with cooling garnishes like homemade salsa, pico de gallo, shredded lettuce, chopped cilantro, or spicy pickled jalapeños.

Course Main Course

Cuisine Mexican

Keyword turkey enchiladas

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 483kcal

Ingredients

8 tablespoons canola or vegetable oil, divided
1 cup chopped yellow onion
2 (4-ounce) cans diced green chiles
1 ½ teaspoons ground cumin
1 teaspoon garlic powder
½ cup sour cream, plus more for serving
4 cups shredded cooked turkey meat
3 cups shredded Monterey Jack cheese, divided
1 (28-ounce) can red enchilada sauce (or sub in homemade enchilada sauce)
12 corn tortillas

Instructions

Cook the onion and spices. Preheat the oven to 375°F. In a small skillet over medium-high, heat 2 tablespoons oil. Add 1 cup chopped yellow onion, 2 cans diced green chiles, 1 ½ teaspoons cumin, and 1 teaspoon garlic powder. Cook until the onion is soft, 4-5 minutes. Transfer to a medium bowl, stir in ½ cup sour cream, and set aside.
Meanwhile, soften the corn tortillas. Heat the remaining 6 tablespoons oil in a medium skillet over medium-high, until hot. Using tongs, dip each tortilla into the hot oil for 20-30 seconds on each side, just until softened and pliable. Place on a plate lined with paper towels and repeat with the remaining tortillas.
Mix the enchilada filling. Add 4 cups shredded turkey and 2 cups shredded Monterey Jack cheese to the onion mixture and stir well to combine.
Assemble the enchiladas. Evenly spread 1 cup enchilada sauce in the bottom of a 9” x 13" baking dish. Fill the center of a tortilla with a generous scoop of the turkey mixture, roll up, and place seam side down in the baking dish. Repeat with the remaining tortillas. Pour the remaining enchilada sauce on top of the tortillas and sprinkle with the remaining 1 cup Monterey Jack.
Bake the enchiladas until bubbly. Spray a piece of foil with cooking spray, cover the dish, and bake for 20-25 minutes until the cheese is melted and the sauce bubbly. Remove the foil and bake another 5 minutes for the cheese to lightly brown. Garnish with chopped green onion, more sour cream, avocado, cilantro, and salsa or fresh tomatoes.

Notes

Storage: Leftover enchiladas will keep for 4 days in the fridge, noting that the tortillas will soften over time. You can also freeze baked enchiladas for 3 months.

Nutrition