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turkey enchiladas

ceodau avatar
Recipe by
Sena Wilson
@ceodau
Lake Jackson, TX

Sometimes our Thanksgiving dinner guests is small due to distance and other family commitments. After dividing up take home portions, my husband and I have plenty of turkey to devour. My husband loves this Turkey Enchilada dish and consumes it without hesitation. In fact, I prepare other times during the year. You can also substitute chicken. Hope you enjoy it!

yield 4 - 6
prep time 1 Hr
cook time 25 Min
method Bake

Ingredients For turkey enchiladas

  • 4 c
    cooked turkey, chopped
  • 1
    yellow or white onion, chopped
  • 1/2 c
    green onions, chopped
  • 1/2 c
    green bell pepper, chopped
  • 2 clove
    fresh garlic, chopped
  • 2 Tbsp
    butter
  • 2 c
    cheddar cheese, shredded
  • 2 c
    monterey jack cheese
  • 1/2 c
    mushrooms, chopped
  • 12
    tortillas, corn or flour
  • salt and white pepper to taste
  • 1/2 c
    chopped spinach, frozen (cooked and drained) optional
  • WHITE SAUCE
  • 4 Tbsp
    flour
  • 2 c
    milk
  • 1 c
    heavy cream (whipping cream)
  • 1/4 c
    butter
  • 1/4 tsp
    salt (more if you prefer)
  • 1/8 tsp
    white pepper
  • 1/2 c
    sour cream

How To Make turkey enchiladas

  • 1
    In a skillet, saute 1/2 cup onion, garlic, mushrooms, salt and white pepper to taste, plus bell pepper in butter. (*Add chopped spinach if you desire.) Add turkey and mix well. Set aside.
  • 2
    Make the white sauce; then add 1/2 cup Monterey Jack cheese to sauce and stir until cheese melts. Add half of sauce to turkey mixture. If you use corn tortillas dip in hot oil for 2 -3 seconds and set aside; for flour tortillas warm in a hot skillet on both sides for a few seconds and set aside.
  • 3
    Fill each tortilla down the middle with several spoonfuls of turkey mixture, cheddar cheese, and remainder of yellow or white onion. Roll up as in a jelly roll and place seam side down in a 13" x 9" casserole dish. Some times I use a lipped cookie sheet so you don't crowd them, but this is a preference for serving.
  • 4
    Add the sour cream to remaining white sauce and stir. Pour over enchiladas. Top with remaining Moneterey Jack cheese and green onions. Cook approximately 20 - 25 minutes in 350 degree oven or until cheeses start to bubble. Serve with salsa and chopped tomatoes.
  • 5
    White Sauce: Melt 1/4 cup butter in sauce pan. Using a whip, stir in 4 tbs. flour. Gradually add 2 cups of milk, 1 cup heavy cream, 1/4 tsp. salt, 1/8 tsp. pepper, and cook over medium heat until thickened.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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