Cheesy Turkey Enchiladas with Creamy Green Chili Sauce
Transform your leftover Thanksgiving turkey into a scrumptious meal with these Cheesy Turkey Enchiladas! Bursting with flavor and oozing with gooey melted cheese, these enchiladas are smothered in a velvety creamy green chili sauce, making them a perfect comfort food. Ideal for busy weeknights or a cozy family gathering, these enchiladas are sure to be a crowd-pleaser. Serve them alongside rice and beans for a complete meal that your family will request again and again!
6
Servings
N/A
Calories
8
Ingredients
Ingredients
corn tortillas
12 (soft fried)
oil
1/2 cup (for frying)
turkey
2 cups (chopped)
Mexican blend cheese
4 cups (shredded)
green onion
1/2 cup (chopped)
sour cream
1 cup (as is)
green chilies
4 ounces (canned and chopped)
cream of chicken soup
21 ounces (2 cans, as is)
Instructions
1
In a small skillet, heat the 1/2 cup of oil over medium-high heat. Lightly fry each corn tortilla until soft and pliable, about 15-30 seconds per side. Remove and drain on paper towels, stacking them to keep warm.
2
Chop the turkey into small pieces and set aside.
3
In a medium bowl, combine the shredded cheese and chopped green onions, mixing well. Set aside.
4
In another bowl, whisk together the sour cream, chopped green chilies, and cream of chicken soup until smooth. Set aside.
5
Preheat your oven to 350°F (175°C). Grease a 9x13x2-inch baking dish.
6
Spread half of the sour cream mixture evenly across the bottom of the prepared baking dish.
7
For each tortilla, add approximately 2 tablespoons of chopped turkey and 1 tablespoon of the cheese mixture to the center. Roll tightly and place seam-side down in the baking dish. Repeat this process until all tortillas are filled and arranged in two rows of six.
8
Pour the remaining sour cream mixture evenly over the top of the enchiladas, ensuring all are covered.
9
Sprinkle the remaining shredded cheese over the top, ensuring an even layer. Bake uncovered for 35-40 minutes or until bubbly and golden.
10
Serve hot, optionally paired with rice and beans. Enjoy your delicious, cheesy turkey enchiladas!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in this recipe?
The main protein is 2 cups of chopped turkey, which is perfect for using up leftovers.
Can I use leftovers for these enchiladas?
Yes, this recipe is specifically designed to transform leftover Thanksgiving turkey into a new meal.
How many corn tortillas are required?
You will need 12 corn tortillas for this recipe.
How should I prepare the corn tortillas?
Lightly fry each corn tortilla in oil for 15-30 seconds per side until soft and pliable.
What is the base of the creamy green chili sauce?
The sauce is made by whisking together sour cream, chopped green chilies, and cream of chicken soup.
What type of cheese is recommended for this dish?
The recipe calls for 4 cups of shredded Mexican blend cheese.
How much cheese is used inside the enchiladas versus on top?
A portion of the cheese is mixed with green onions for the filling, and the remaining amount is sprinkled over the top before baking.
What temperature should I set my oven to?
Preheat your oven to 350°F (175°C).
How long do the turkey enchiladas need to bake?
Bake the enchiladas uncovered for 35-40 minutes.
What size baking dish is needed?
You should use a 9x13x2-inch baking dish.
Do I need to grease the baking dish?
Yes, grease the baking dish before adding the sauce and enchiladas.
How do I assemble the layers in the baking dish?
Spread half of the sauce on the bottom, add the rolled enchiladas, and then pour the remaining sauce over the top.
How much turkey goes into each tortilla?
Each tortilla should be filled with approximately 2 tablespoons of chopped turkey.
How much of the cheese mixture goes inside each tortilla?
Add about 1 tablespoon of the cheese and green onion mixture to each tortilla.
How should I place the rolled tortillas in the dish?
Place the rolled tortillas seam-side down to prevent them from opening during baking.
How many enchiladas should fit in the pan?
The recipe is designed to fit 12 enchiladas arranged in two rows of six.
What are the suggested side dishes?
These enchiladas are great when served alongside rice and beans.
How many servings does this recipe yield?
This recipe makes 6 servings.
How long does this recipe take to prepare and cook?
This recipe is categorized as taking less than 60 minutes.
Can I substitute the turkey with another meat?
Yes, you can easily substitute the turkey with leftover chicken.
How much oil is needed for frying the tortillas?
You will need 1/2 cup of oil for frying.
What kind of green chilies should I use?
The recipe calls for 4 ounces of canned, chopped green chilies.
How much cream of chicken soup is required?
You will need two cans, totaling 21 ounces of cream of chicken soup.
Should the enchiladas be covered while baking?
No, they should be baked uncovered so the cheese becomes bubbly and golden.
How do I know when the enchiladas are done?
They are ready when the sauce is bubbly and the cheese on top is golden.
What do I mix with the shredded cheese for the filling?
Mix the shredded cheese with 1/2 cup of chopped green onions.
What texture should the tortillas have after frying?
They should be soft and pliable, not crispy.
Is the turkey cooked before being added to the tortillas?
Yes, the turkey should be pre-cooked and then chopped into small pieces.
What makes the green chili sauce creamy?
The combination of sour cream and cream of chicken soup creates the velvety creamy texture.
Is this recipe suitable for a family gathering?
Yes, it is described as a crowd-pleaser and perfect for cozy family gatherings.