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Baked Turkey Enchiladas Recipe

Name: Baked Turkey Enchiladas
Prep time: 20 min
Cook time: 1 h 2 min
Total time: 1 h 22 min
Yield: 6
Ingredients: 3 cups turkey (shredded); 2 cups sour cream; 2 1/2 cups cheddar cheese (shredded or a Mexican blend of cheeses, divided); 1 teaspoon salt; 12 (10-inch) tortillas (corn or flour); 1/3 cup corn oil; For the Sauce; 2 cans mild green chile peppers (4 ounces each); 1 clove garlic (minced); 2 tablespoons extra virgin olive oil; 1 1/2 pounds stewed tomatoes; 2 cups onion (chopped); 1 teaspoon salt; 1/2 teaspoon oregano; 1/2 cup water

The Spruce Eats

These turkey enchiladas are a great way to use leftover turkey. The turkey and cheese filling is encased in tortillas and baked with a homemade sauce.

Ingredients

3 cups turkey (shredded)

2 cups sour cream

2 1/2 cups cheddar cheese (shredded or a Mexican blend of cheeses, divided)

1 teaspoon salt

12 (10-inch) tortillas (corn or flour)

1/3 cup corn oil

For the Sauce

2 cans mild green chile peppers (4 ounces each)

1 clove garlic (minced)

2 tablespoons extra virgin olive oil

1 1/2 pounds stewed tomatoes

2 cups onion (chopped)

1 teaspoon salt

1/2 teaspoon oregano

1/2 cup water

Method

Gather the ingredients. Preheat the oven to 350 F/180 C/Gas 4.

Lightly grease a 9x13x2-inch baking pan.

Combine the shredded turkey with sour cream, 2 cups of the shredded cheddar cheese, and salt. Stir to blend thoroughly.

Heat the oil and dip tortillas in until soft and drain. Or, follow package directions for heating tortillas in the microwave oven or conventional oven.

Stuff the warm tortillas with turkey mixture and roll up. Arrange the filled rolls seam side down, side-by-side in the prepared baking pan.

Gather the sauce ingredients.

In a skillet, saute the chile peppers with garlic in the olive oil for 2 to 3 minutes. Add the stewed tomatoes, onions, salt, oregano, and water. Simmer uncovered until the sauce is reduced and thickened, or about 1/2 hour.

Pour the chile sauce over enchiladas and bake them for about 30 minutes, or until hot and bubbly.

Sprinkle with the remaining 1/2 cup of shredded cheese and return them to the oven for a few minutes, or just until the cheese has melted.

Let the casserole stand for about 5 minutes.

Serve and enjoy!