What is the secret to good enchiladas?

The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll . This creates a little bit of a barrier so that the tortillas don't soak up too much of the sauce and therefore start to break down.

Is it better to cook enchiladas covered or uncovered?

Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Transfer the baking dish to a wire baking rack. Serve. Serve the enchiladas immediately while they're nice and hot and melty, garnished with lots of fresh toppings.

Are enchiladas better with flour or corn tortillas?

While some recipes use flour tortillas, corn tortillas are traditional — and for good reason — are the better option for enchiladas. Corn tortillas have a distinct flavor that plays a key part of the enchilada experience, compared to flour tortillas, which are more like a blank slate.

How to stop enchiladas from going soggy?

Make sure to use a thick, sturdy sauce to layer between the tortillas. You can also lightly toast the tortillas before assembling them to prevent them from getting too soggy. Should you fry corn tortillas for enchiladas? Frying tortillas implies making them crispy, which you don't want to do.

What is the best melting cheese for enchiladas?

Monterey Jack is a mild, creamy cheese that melts easily and adds a smooth texture to the enchiladas.

How to make enchiladas more crispy?

Rebecca, try this: Heat one cup vegetable oil in a medium skillet over medium-high heat until the oil bubbles immediately when you stick the edge of a tortilla onto the surface. Working one at a time, fry a tortilla, turning once, until it just starts to brown and crisp (about 10 seconds per side).

What brand of tortillas are best for enchiladas?

Don't settle for the same old, same old tortillas. CHI-CHI'S® Enchilada Style Tortillas Flour & Corn are the ideal way to wrap up your next batch of enchiladas.

Do Mexicans use flour tortillas for enchiladas?

Corn tortillas go well with Mexican dishes like tacos, enchiladas, and tamales . They are also perfect for use in tostadas, sopes, and quesadillas. Flour tortillas are often used in burritos, fajitas, and chimichangas. They are also great for making quesadillas, sweet dishes like dessert tacos, and breakfast burritos.

What is enchilada sauce made of?

What is Enchilada Sauce? Red enchilada sauce may also be called salsa roja, salsa roja para enchiladas or mole rojo. It is a sauce made out of ancho/ pasilla/New Mexico and/or Cascabel chiles, onion, garlic, tomatoes, broth, cumin, oregano, etc. all blended together then simmered until thickened .

How do you keep enchiladas from getting hard on the bottom?

Some recipes suggest spreading a little sauce (½ cup for a 3-quart baking dish) on the bottom of the pan before adding enchiladas . This keeps the tortillas from sticking to the pan or getting tough on the bottom.

Should enchiladas be with or without foil?

Bake, uncovered, for 20-25 minutes until cheese is bubbly and melted. Note: For softer enchilada, bake covered for 10 minutes, then remove the foil for the final 10-15 minutes of baking .

Are yellow or white onions better for enchiladas?

white onions are more commonly used in Mexican cuisine but yellow onions are just as good in a pinch . What is this? White onions are sharper and more pungent than yellow onions. That scares some people but it works great for most Mexican dishes, so don't be afraid of them!

Turkey Enchiladas Recipe (2024)

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!

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.

For delicious ways to avoid wasting that delicious turkey that you worked so hard for, give our Turkey Cranberry Wrap recipe, Turkey Corn Chowder recipe, this Turkey Mexican Casserole, or one of my favorites Leftover Thanksgiving Casserole recipe a try!

Ingredients You’ll Need For Our Turkey Enchiladas Recipe:

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

How To Make Our Turkey Enchiladas Recipe:

When you are ready to start making the enchiladas, begin by preheating the oven to 350 degrees.

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 remaoining 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.

To Make This Delicious Turkey Enchilada Recipe You Will Need:

9×13 inch baking pan (THIS is a perfect one to store the enchiladas in after you bake them)
Whisk
Large mixing bowl
Medium saucepan
Nonstick cooking spray

Save Your Fresh Cilantro For Later!

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!

This is also great for when you thought you’d get to a recipe, but the week has not turned out how you planned. But now with this recipe, you can now save your cilantro before it goes bad!

Related Recipe: Try our easy Avocado Chicken Enchiladas!

Do I Need to Use Leftover Turkey?

No! You definitely do not, 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.

Want More Easy Dinner Ideas?

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Our latest cookbook – Six Ingredients with Six Sisters’ Stuff – is all about using a few ingredients to make a delicious dinner! With only 6 ingredients or less per recipe in this cookbook, cooking has never been easier!

Whether you are a cook just starting out or a busy parent looking to save time in the kitchen, this cookbook is for you! It’s full of entrees, side dishes, and desserts.

The Most Wonderful Mexican Sides to Serve With Your Enchiladas:

20 Minute Skillet Refried Beans
Easy Mexican Salsa Rice (Quick Spanish Rice) Recipe
Mexican Street Corn Recipe
Slow Cooker Refried Beans Recipe
Seven Can Chicken Tortilla Soup Recipe
Three Bean Enchiladas
Black Bean and Turkey Enchiladas

Serves: 8

Turkey Enchiladas Recipe

4.50 from 2 votes

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!

Prep Time 10 minutes mins

Cook Time 23 minutes mins

Total Time 33 minutes mins

PrintPin

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 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

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: 366 kcal · Carbohydrates: 20 g · Protein: 23 g · Fat: 22 g · Saturated Fat: 12 g · Trans Fat: 1 g · Cholesterol: 83 mg · Sodium: 813 mg · Potassium: 327 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 597 IU · Vitamin C: 9 mg · Calcium: 294 mg · Iron: 2 mg

Equipment

9×13 Inch Baking Dish
Non-stick Cooking Spray
Mixing Bowl
Medium Saucepan

Recipe Details

Course: Main Course

Cuisine: American, Mexican

Join The Discussion

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Melody says:

I made this last night, my husband and son loved it! Is this freezable?
Cyd says:

These enchiladas should freeze fine in an airtight freezer container.
Karen Gibson says:

This looks delicious and I look forward to trying it, but what size tortillas do you recommend?
Karen K says:

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.
Momma Cyd says:

8 or 10 inch is great.
Robin says:

Loved it! Just the right amount of spice. Very filling tho
Jill says:

Yum. These were reallyYummy. Used mozzarella cheese instead ofMonterey Jack; salsa verde instead of chilies and Greek yogurt instead of sour cream. Thumbs up:)
Mary Allan says:

I used ground turkey and my husband loved these enchiladas especially the sauce! They are also so quick to put together.
TL Poe says:

Loved this recipe, as it doesn't use condensed soup!
Anne Schramm says:

Can I make this ahead of time?
Momma Cyd says:

Yes, you can make these ahead of time and stick in the fridge until ready to bake.
Jeannie says:

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!

About The Author:

Contributor

This post was written by a past contributor of Six Sisters' Stuff. We appreciate all of the creative contributions that make Six Sisters' Stuff an amazing resource for families!

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