Creamy Turkey & Cheese Enchiladas Bake
Transform your leftover turkey into a delightful dish with these Creamy Turkey & Cheese Enchiladas Bake. Featuring a luscious blend of softened cream cheese and sour cream combined with zesty salsa, this recipe serves as a perfect canvas for the savory turkey, sweet corn, and a medley of spices. Each enchilada is rolled in soft flour tortillas, topped with a generous amount of cheddar cheese, and baked until perfectly bubbly and golden. Substitute cheddar with Monterey Jack or Pepper Jack for an extra kick if desired. This dish makes for a satisfying meal that the whole family will enjoy, whether it's a cozy weeknight dinner or a joyful holiday gathering.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
cream cheese
4 ounces (softened)
sour cream
1/4 cup
salsa
2 cups
cheddar cheese
2 cups (shredded)
cooked turkey
2 cups
corn kernels
1 cup (leftover)
cumin
1/2 teaspoon
dried oregano
1/4 teaspoon
cayenne pepper
1/4 teaspoon
salt and pepper
to taste
scallions
4 (thinly sliced)
flour tortillas
16 (8 inch)
Instructions
1
Preheat your oven to 325°F (165°C).
2
In a medium mixing bowl, combine the softened cream cheese and sour cream until smooth and well-blended.
3
Gently fold in 1/2 cup of the salsa and 1 cup of the shredded cheddar cheese into the cream mixture until combined.
4
In a separate bowl, mix together the cooked turkey, corn, cumin, cayenne, salt, pepper, and half of the sliced scallions. Once mixed, incorporate this turkey mixture into the cheese mixture, ensuring everything is evenly distributed.
5
Spread 1/2 cup of the remaining salsa across the bottom of a large baking dish.
6
Take one tortilla and place about 1/3 cup of the filling in the center. Roll the tortilla tightly and place it seam side down in the baking dish. Continue this process until all tortillas are filled and placed in the dish.
7
Once all enchiladas are assembled, pour the remaining salsa over the top, making sure to coat them evenly.
8
Sprinkle the rest of the shredded cheese over the enchiladas.
9
For optimal convenience, you may prepare the dish up to this stage and refrigerate for up to 12 hours before baking.
10
Bake the enchiladas in the preheated oven for 20 to 25 minutes, or until they are hot and bubbly.
11
If desired, cover with aluminum foil for reheating before serving.
12
Garnish with the remaining sliced scallions and serve warm.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish described in this recipe?
The recipe is for Creamy Turkey & Cheese Enchiladas Bake, which uses leftover turkey and a creamy salsa-based filling.
What kind of turkey should be used?
The recipe calls for 2 cups of cooked turkey, making it an excellent use for holiday leftovers.
What ingredients are used for the creamy base?
The base is made from 4 ounces of softened cream cheese and 1/4 cup of sour cream.
What type of cheese is recommended?
The recipe suggests 2 cups of shredded cheddar cheese, though you can substitute Monterey Jack or Pepper Jack for a different flavor.
What temperature should the oven be set to?
Preheat your oven to 325°F (165°C).
How long do the enchiladas need to bake?
Bake the enchiladas for 20 to 25 minutes until they are hot and bubbly.
Can this recipe be prepared in advance?
Yes, you can assemble the enchiladas and refrigerate them for up to 12 hours before baking.
What kind of tortillas are used?
The recipe specifies 16 (8 inch) flour tortillas.
How much salsa is required?
A total of 2 cups of salsa is used throughout the recipe.
How is the salsa distributed?
1/2 cup is mixed into the filling, 1/2 cup is spread on the bottom of the dish, and the remainder is poured over the top.
Does the recipe include vegetables?
Yes, it includes 1 cup of corn kernels and 4 thinly sliced scallions.
What spices are used to season the turkey?
The turkey is seasoned with cumin, dried oregano, cayenne pepper, salt, and pepper.
How do you assemble the enchiladas?
Place 1/3 cup of filling in the center of a tortilla, roll it tightly, and place it seam side down in the baking dish.
How much filling goes into each tortilla?
Approximately 1/3 cup of the turkey and cheese mixture should be used per tortilla.
What is the final garnish?
The dish is garnished with the remaining thinly sliced scallions before serving.
Is the cream cheese used cold or softened?
The cream cheese should be softened to ensure it blends smoothly with the sour cream.
Can I add a spicy kick to this dish?
Yes, substituting cheddar with Pepper Jack cheese is suggested for an extra kick.
How should the tortillas be placed in the dish?
They should be placed seam side down to prevent them from unrolling during baking.
When should the extra cheese be added?
After the enchiladas are rolled and topped with salsa, sprinkle the remaining shredded cheese over the top before baking.
What size baking dish is needed?
A large baking dish is recommended to accommodate all 16 enchiladas.
Should the corn be fresh or cooked?
The recipe suggests using leftover corn kernels.
Is this recipe suitable for families?
Yes, it is described as a satisfying meal that the whole family will enjoy for weeknights or holidays.
Can I use foil during the process?
If you are reheating the dish, you may cover it with aluminum foil to keep it moist.
How do I mix the filling?
Combine the cream cheese and sour cream first, then fold in salsa and cheese, and finally add the turkey and corn mixture.
What is the total number of ingredients?
There are 12 ingredients used in this recipe.
How many scallions are needed?
The recipe calls for 4 scallions, divided between the filling and the garnish.
Is this a Mexican-style dish?
Yes, it is categorized under Mexican cuisine and uses traditional flavors like cumin, salsa, and tortillas.
What is the texture of the filling?
The filling is described as luscious and creamy due to the combination of cream cheese and sour cream.
Can I use other leftover meats?
While the recipe specifies turkey, the creamy cheese base would also work well with cooked chicken.
How do I know when the bake is ready?
The dish is ready when the cheese is melted and the enchiladas are bubbly and golden.