Creamy Turkey Enchiladas
Transform your leftovers into a culinary masterpiece with these indulgent Creamy Turkey Enchiladas! This comforting dish combines tender shredded turkey, cheesy Monterey Jack, and a luscious blend of cream cheese, sour cream, and green enchilada sauce for a flavor-packed filling. Wrapped snugly in soft flour tortillas and topped with even more creamy sauce and melted cheese, these enchiladas are baked to golden, bubbly perfection. A touch of green chilies and spices like cumin and garlic powder add a zesty kick, while optional fresh cilantro ties it all together. Perfect for weeknight dinners or post-holiday turkey leftovers, this quick and easy recipe comes together in just 45 minutes and serves four. Don’t miss this crowd-pleasing entrée that turns hearty ingredients into a creamy, cheese-lover’s dream!
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Recipe Information
Ingredients
- 3 cups Cooked turkey (shredded)
- 8 pieces Flour tortillas
- 8 ounces Cream cheese (softened)
- 1 cup Sour cream
- 2 cups Green enchilada sauce
- 2 cups Shredded Monterey Jack cheese
- 4 ounces Canned diced green chilies
- 1 medium Onion (finely chopped)
- 1 teaspoon Garlic powder
- 1 teaspoon Cumin
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (chopped, optional)
- 1 teaspoon Vegetable oil (for greasing the pan)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with vegetable oil and set aside.
In a large mixing bowl, combine the shredded turkey, half of the Monterey Jack cheese (1 cup), diced green chilies, chopped onion, garlic powder, cumin, salt, and black pepper. Mix well and set aside.
In a separate medium bowl, mix the softened cream cheese, sour cream, and 1 cup of green enchilada sauce until smooth and creamy.
Spread a thin layer of the cream cheese mixture (about 1/2 cup) over the bottom of the prepared baking dish.
Lay a tortilla flat on a clean surface and spoon about 1/4 cup of the turkey mixture into the center. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and turkey mixture.
Pour the remaining cream cheese mixture evenly over the top of the enchiladas. Use a spatula to spread it out if needed.
Pour the remaining 1 cup of green enchilada sauce over the coated enchiladas, spreading it evenly.
Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top of the enchiladas.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbling, and slightly golden.
Remove the dish from the oven and let it rest for 5 minutes before serving. Optionally, garnish with fresh cilantro for added flavor.
Serve warm and enjoy your creamy turkey enchiladas!
Nutrition Facts
Calories |
1002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.4 g | 76% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 2663 mg | 116% | |
| Total Carbohydrate | 58.9 g | 21% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 12.8 g | ||
| Protein | 68.3 g | 137% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 717 mg | 55% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 906 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
