The Best Homemade Enchiladas
The BEST Homemade Enchiladas have tender corn tortillas packed with a seasoned filling and a generous layer of melty cheese, for a satisfying meal.
Servings: 4 Servings
Calories: 611kcal
Ingredients
- 28 ounce can Las Palmas Enchilada Sauce
- 1/2 onion chopped
- 1 clove garlic minced
- 2 cups turkey cooked and shredded
- 4 ounce can chopped green chilis
- 1 teaspoon cumin
- 1 teaspoon mild to hot chili powder
- 1/2 teaspoon salt
- 8 regular-sized corn tortillas
- 2 cups 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
Calories: 611kcal | Carbohydrates: 45g | Protein: 43g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 140mg | Sodium: 2596mg | Potassium: 505mg | Fiber: 8g | Sugar: 15g | Vitamin A: 2049IU | Vitamin C: 9mg | Calcium: 473mg | Iron: 4mg