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Making the BEST Homemade Turkey Enchiladas is easier than you think, and the results are worth every step! Tender corn tortillas are packed with a seasoned filling that includes leftover Thanksgiving turkey, and a generous layer of melty cheese, these enchiladas are a satisfying meal.
While classic red enchilada sauce is a favorite, you can easily switch things up with a green enchilada sauce for a fresh, tangy twist. Whether you prefer the rich, smoky depth of red sauce or the bright, slightly tart notes of green, choosing the sauce can make your enchiladas uniquely your own.
Helpful Tips
- Warm Your Tortillas: Warming tortillas before filling them makes them more pliable and less likely to tear. Just a few seconds on each side in a hot pan or microwave does the trick.
- Use Fresh Spices: For the most flavorful filling, make sure your spices like cumin, chili powder, and garlic powder are fresh. Spices tend to lose potency over time, so this can make a big difference.
- Let the Enchiladas Rest: Allow the enchiladas to sit for about 5 minutes after baking. This helps them set, making them easier to serve without falling apart.
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The Best Homemade Enchiladas
Ingredients
- 28 ounce (794 ml) can Las Palmas Enchilada Sauce
- 1/2 onion chopped
- 1 clove garlic minced
- 2 cups (199 g) turkey cooked and shredded
- 4 ounce (113 g) can chopped green chilis
- 1 teaspoon (2 g) cumin
- 1 teaspoon (2 g) mild to hot chili powder
- 1/2 teaspoon (3 g) salt
- 8 regular-sized corn tortillas
- 2 cups (224 g) Mexican cheese blend or cheddar
- Optional toppings: Green onions cilantro, sour cream, avocado, jalapenos, etc.
Instructions
- Preheat oven to 400°F(200°C). Lightly grease a 13×9-inch baking dish.
- In a skillet, sauté the onion for 2-3 minutes. Add garlic and saute for 30 seconds. Add shredded turkey, green chilis, cumin, chili powder, and salt. Cook for 2 minutes and set aside.
- Pour a small amount of enchilada sauce into the baking dish just to coat the bottom.
- Pour the rest of the enchilada sauce into a large pan and heat just until steaming, then turn off the heat.
- Dip a tortilla into the sauce, then put it into the baking dish and fill it with about ¼ cup of the turkey mixture and a pinch of cheese. Roll it up and place it seam-side down in the dish. Continue with all of the tortillas, stacking them next to each other in the dish.
- Pour the remaining enchilada sauce over the top of the dish and sprinkle the remaining shredded cheese over the top.
- Spray a piece of tin foil with oil, then cover the dish with it and bake for 25 minutes. Remove the foil and continue cooking for 5 more minutes.
- Garnish with chopped green onions and cilantro. Serve with any additional toppings you like.
Video
Notes
- Warming tortillas before filling them makes them more pliable and less likely to tear. Just a few seconds on each side in a hot pan or microwave does the trick.
- For the most flavorful filling, make sure your spices like cumin and chili powder are fresh. Spices tend to lose potency over time, so this can make a big difference.
- Allow the enchiladas to sit for about 5 minutes after baking. This helps them set, making them easier to serve without falling apart.
Nutrition
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Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.
