These creamy turkey enchiladas are filled with a white sauce, monterey jack cheese, shredded turkey, red onions, garlic, and cumin.

Prep Time: 30 minutes
Turkey

Creamy Turkey Enchiladas

Creamy turkey enchiladas is one Mexican-style dish my girls never get tired of eating.  I’ve been making this for years and they love it!  This recipe is perfect for turkey leftovers, but if you don’t have any, shredded chicken is a good substitute.  Lots of enchilada dishes have a red sauce, but this one has a creamy white sauce as its base.  Inside each whole wheat tortilla is cheese, sauce, and shredded turkey.  Top these turkey enchiladas with sliced black olives, sliced green onions, diced red tomatoes, cilantro and a drizzle of sour cream.

Creamy Turkey Enchiladas: filled with a white sauce, monterey jack cheese, shredded turkey, red onions, garlic, and cumin. | www.savortheflavour.com

If you have never tried this type of enchilada, I encourage you to make this recipe soon for your next Mexican food night.  Your family and friends will thank you many times over.

Creamy Turkey Enchiladas: filled with a white sauce, monterey jack cheese, shredded turkey, red onions, garlic, and cumin. | www.savortheflavour.com

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Creamy Turkey Enchiladas


  • Author: Brooke
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 10 servings

Description

These creamy turkey enchiladas are filled with a white sauce, monterey jack cheese, shredded turkey, red onions, garlic, and cumin.


Ingredients

For the Enchiladas:

  • 10 whole wheat tortillas
  • 1/2 cup red onions, chopped
  • 2 large garlic, minced
  • 1 teaspoon cumin
  • 1/8 teaspoon black pepper
  • 2 tablespoons butter
  • 7 tablespoons flour
  • 10 ounces sour cream, for sauce
  • 2 cups chicken broth
  • 3 cups turkey, shredded
  • 3 cups cheddar jack cheese, grated
  • 1 can of slice jumbo black olives, use half the can for your topping
  • 2 large Roma tomatoes, diced
  • 5 green onions, diced
  • 2 tablespoons sour cream for drizzling

To serve:

  • salsa sauce
  • sour cream
  • guacamole
  • fresh cilantro for garnish
  • 5 green onions, diced
  • 2 large Roma tomatoes, diced
  • Black olives, sliced – the other half of the can
  • 1 cup of cheddar jack, grated

Instructions

Making the Sauce:

  1. Saute the onion and garlic in butter over medium high heat.
  2. Add the flour to the sour cream and stir then add to the cooked onions.  Lower heat to medium.
  3. Stir in your chicken broth.  While whisking, cook until sauce has thickened.
  4. Add 1 cup of shredded cheese, cook until melted then take off the heat.
  5. You should get 3 1/2 cups of white sauce.
  6. Add 1 1/2 cups of sauce to the shredded turkey, stir well.

Assembling the Enchiladas:

  1. Soften your whole wheat tortillas by placing the stack of 10 between damp paper towels and microwave on high for 1 or 2 minutes to heat them up.
  2. Inside your round tortillas, place a line of shredded turkey, a sprinkle of grated cheddar jack, and one tablespoon of the creamy white sauce.
  3. Roll up the tortillas, and put the seam side down in a buttered 9 X 13 casserole dish.
  4. Once all 10 enchiladas are in the baking pan, top the enchiladas with the remaining 1 cup of sauce.
  5. Bake covered at 350 for 35 minutes.
  6. Take the creamy turkey enchiladas out of the oven and sprinkle with one cup of cheddar jack.
  7. Place back in the oven for 5 minutes, uncovered so the cheese melts.
  8. Once the cheese melts, take the enchiladas out of the oven and garnish with sliced black olives, chopped green onions, chopped Roma tomatoes, a drizzle of sour cream, and cilantro.
  9. Let stand 10 to 15 minutes and serve warm.

To serve:

  • Have small bowls of extra cheddar jack cheese, Roma tomatoes, green onions, black olives, and cilantro to put on top of each individual serving.
  • Serve with salsa, guacamole and sour cream.

Notes

  • What to add some spice to these creamy enchiladas?  Put sliced green chili peppers or jalapenos in with the shredded turkey before rolling them.
  • What to stretch out your shredded turkey?  Add one 15.5-ounce can of rinsed black beans to the inside of the 10 tortillas.

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