Turkey enchiladas are a Mexican-inspired dish in which tortillas are filled with cooked turkey (often leftover, shredded, or ground), then rolled and topped with enchilada sauce and cheese before baking.
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Variations exist, incorporating ingredients like cranberry sauce, black beans, sour cream, or different sauces such as salsa verde, making them a versatile way to use leftover holiday turkey or ground turkey.
This easy and simple Turkey enchiladas recipe is a delicious way to turn leftover Thanksgiving turkey into a flavorful Mexican-inspired meal.
Made with a smooth poblano cream sauce, soft corn tortillas, shredded turkey, and melted cheese, these enchiladas are hearty, family-friendly, and perfect for quick weeknight dinners.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Poblano chiles: Give the sauce its signature mild heat, depth, and roasted flavor.
- Serrano chile (optional): Adds a touch of heat and brightness to the sauce.
- Lettuce leaves: Help thicken the sauce slightly and add body without changing the flavor.
- Onion: Builds savory depth and forms part of the aromatic base.
- Garlic: Adds richness and enhances all the flavors in the sauce.
- Chicken broth: Thins the sauce to the right consistency and adds flavor.
- Mexican Cream (crema): Makes the sauce smooth, silky, and balanced.It can be substituted with sour cream.
- Corn tortillas: Provide structure and absorb the poblano sauce well.
- Shredded turkey: The main protein filling; perfect for leftover turkey. It can be substituted with shredded chicken.
- Queso fresco: Adds a salty, fresh note inside the filling.
- Melting cheese (Monterey Jack, Pepper Jack, manchego, chihuahua, or mozzarella): Creates a creamy, melted topping when baked.
How to Make Turkey Enchiladas
Note: Full instructions are provided in the recipe card below.
- Roast the poblano chiles and the serrano chile. Place the roasted poblanos in a plastic bag to steam. Set the serrano aside. Peel the poblanos and remove all seeds until completely clean.
- In a large saucepan, heat the oil over medium heat and fry the garlic cloves, stirring constantly. After about 1 minute, add the sliced onion. Cook until the onion and garlic are lightly browned, then remove them from the pan.
- Add the roasted poblano chiles, the serrano chile with the stem removed, the lettuce leaves, the fried onion and garlic, and ½ cup of the chicken broth to a blender. Blend until completely smooth.
- Heat the same oil used to fry the garlic and onion. Pour in the blended sauce, chicken bouillon (or salt), and cook over medium heat, stirring constantly. Add salt. After 15 to 20 minutes of cooking, add the remaining ½ cup of broth, then add the cream. Cook for two more minutes until heated through. Do not let the sauce boil, as this can cause the cream to curdle.
- If using commercial tortillas, lightly fry them in hot oil. Transfer to a plate lined with paper towels to drain. Alternatively, you can spray the tortillas on both sides with cooking spray and place them on a rimmed baking sheet. Bake in a preheated 325°F oven until warm and pliable, about 2 minutes. Homemade tortillas do not need to be fried.
- Working with 1 tortilla at a time, arrange ¼ cup of the shredded turkey in the center of the tortilla and sprinkle with 1 tablespoon queso fresco. Roll the tortilla and transfer it, seam-side down, to a 13-by-9-inch baking dish. Repeat with the remaining tortillas.
- Spoon all the crema mixture over the enchiladas and top with shredded cheese. Bake until the edges are lightly browned and the cheese is melted, about 10 to 20 minutes. Sprinkle with cilantro and serve.
Hint: If you don't want to bake the turkey enchiladas in a dish, you can simply dip the tortilla in the sauce, fill it, and serve right away with more sauce on top. Keep in mind that if you're using commercial corn tortillas, they should be lightly fried first so they don't fall apart when dipped in the sauce.
Storage, Make Ahead, & Freezing
Storage: Store leftover turkey enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in a 300°F oven until warmed through, or microwave in short intervals.
Make Ahead: You can assemble the turkey enchiladas up to 1 day in advance. Keep them refrigerated and bake just before serving. Add the crema mixture and shredded cheese just before baking so the tortillas don't get soggy.
Freezing: I don't recommend freezing these enchiladas.
Camila's Tips & Variations
- Skip the baking dish if you prefer: You can dip each tortilla in the sauce, fill it, top with a little more sauce, and serve right away on a plate without baking. If you want melted cheese on top, place the assembled enchiladas under a broiler or in a toaster oven until the cheese softens and turns golden.
- Fry store-bought tortillas for the best texture: Commercial tortillas tend to fall apart when dipped in sauce. Lightly frying them-or spraying them with oil and warming them in the oven-makes them pliable and prevents tearing.
- Add queso fresco to the filling: Mixing a little queso fresco into the shredded turkey adds creaminess and enhances the filling's flavor.
Frequently Asked Questions
Do I have to fry the tortillas?
Fry only commercial store-bought tortillas. This keeps them from falling apart when dipped in the sauce. Homemade tortillas do not need to be fried.
Can I skip baking the enchiladas?
Yes. You can dip the tortilla in the sauce, fill it, fold it, top with more sauce, and serve it immediately on a plate. Baking is only needed if you want melted cheese on top.
Why is lettuce added to the sauce?
The lettuce helps thicken the poblano sauce slightly, giving it more body without changing the flavor.
Can I use a different protein instead of turkey?
Yes. Shredded cooked chicken works perfectly in place of turkey.
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Recipe
Turkey Enchiladas
Equipment
- Plate lined with paper towels
- Small oven or broiler
Ingredients
For the sauce
- 4 large poblano chiles
- 3 lettuce leaves
- 1 small serrano chile (optional, for extra flavor)
- 1 small onion , sliced
- 2 garlic cloves
- ¾-1 teaspoon Knorr chicken bouillon or kosher salt , adjust to taste
- 1 cup Homemade chicken broth (or store-bought, preferably low-sodium)
- 2 tablespoons olive oil or vegetable oil
For the enchiladas
- 2 cups leftover turkey meat , shredded
- ½ cup Mexican crema or sour cream
- 12 Store-bought corn tortillas
- 2 cups shredded cheese (Monterey Jack, Pepper Jack, manchego, chihuahua - also known as quesadilla cheese - or mozzarella)
- ½ cup Fresh cheese (queso fresco)
- ⅓ cup fresh cilantro
Instructions
- Roast the poblano chiles and the serrano chile. Place the roasted poblanos in a plastic bag to steam. Set the serrano aside. Peel the poblanos and remove all seeds until completely clean.
- In a large saucepan, heat the oil over medium heat and fry the garlic cloves, stirring constantly. After about 1 minute, add the sliced onion. Cook until the onion and garlic are lightly browned, then remove them from the pan.
- Add the roasted poblano chiles, the serrano chile with the stem removed, the lettuce leaves, the fried onion and garlic, and ½ cup of the chicken broth to a blender. Blend until completely smooth.
- Heat the same oil used to fry the garlic and onion. Pour in the blended sauce, chicken bouillon (or salt), and cook over medium heat, stirring constantly. Add salt.
- After 15 to 20 minutes of cooking, add the remaining ½ cup of broth, then add the cream. Cook for two more minutes until heated through. Do not let the sauce boil, as this can cause the cream to curdle.
- If using commercial tortillas, lightly fry them in hot oil. Transfer to a plate lined with paper towels to drain.
- Alternatively, you can spray the tortillas on both sides with cooking spray and place them on a rimmed baking sheet. Bake in a preheated 325°F oven until warm and pliable, about 2 minutes. Homemade tortillas do not need to be fried.
- Working with 1 tortilla at a time, arrange ¼ cup of the shredded turkey in the center of the tortilla and sprinkle with 1 tablespoon queso fresco.
- Roll the tortilla and transfer it, seam-side down, to a 13-by-9-inch baking dish. Repeat with the remaining tortillas.
- Spoon all the crema mixture over the enchiladas and top with shredded cheese. Bake until the edges are lightly browned and the cheese is melted, about 10 to 20 minutes. Sprinkle with cilantro and serve.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
