Dinner

Turkey Enchiladas Recipe

Name: Turkey Enchiladas Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 8 Tbsp. vegetable oil, divided; 1 large yellow onion, thinly sliced; 4 cloves garlic, minced; 2 jalapeños, seeded, thinly sliced; 3 (10-oz.) cans enchilada sauce; 3 cups cooked shredded turkey meat; 1 (14-oz.) can pinto beans, drained and rinsed; 2 1/2 cups shredded Monterey jack cheese, divided; 3/4 cup sour cream, plus more for serving; Kosher salt, to taste; 12 small yellow corn tortillas; 1/2 cup cilantro leaves and tender stems; 3/4 cup crumbled Cotija cheese; 1/4 cup toasted pepitas

ByAiden Wells December 23, 2025December 23, 2025

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Introduction

These turkey enchiladas are a flavorful twist on a classic Mexican favorite. Filled with tender shredded turkey, creamy cheese, and a spicy enchilada sauce, they make a comforting and satisfying meal for any night of the week.

The image shows a close-up of six rolled yellow corn tortillas filled with shredded chicken, placed side by side in a white ceramic baking dish. The tortillas are topped with melted white cheese that stretches slightly over the rolls, with patches of red sauce peeking through. Scattered white crumbled cheese and small toasted seeds add texture on top. Fresh green cilantro leaves are placed as garnish, giving a pop of color. The baking dish rests on a white marbled surface with a soft cloth partially visible at the corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 Tbsp. vegetable oil, divided
1 large yellow onion, thinly sliced
4 cloves garlic, minced
2 jalapeños, seeded, thinly sliced
3 (10-oz.) cans enchilada sauce
12 small yellow corn tortillas
3 cups cooked shredded turkey meat
1 (14-oz.) can pinto beans, drained and rinsed
2 1/2 cups shredded Monterey Jack, divided
3/4 cup sour cream, plus more for serving
Kosher salt
1/2 cup cilantro leaves and tender stems
3/4 cup crumbled Cotija cheese
1/4 cup toasted pepitas

Instructions

Step 1: Preheat the oven to 375°F (190°C). In a large skillet over medium-high heat, heat 2 tablespoons of vegetable oil. Add the onion, garlic, and jalapeño and cook until the onion is soft, about 5 minutes. Stir in the enchilada sauce and cook until slightly thickened, about 8 minutes.
Step 2: While the sauce thickens, heat the remaining 6 tablespoons of oil in a medium skillet over medium-high heat until hot. Using tongs, dip each tortilla into the hot oil, ensuring it is coated and pliable but not browned. Transfer tortillas to a paper towel-lined plate to drain.
Step 3: In a medium bowl, combine the shredded turkey, pinto beans, and 2 cups of Monterey Jack cheese. Add 1 cup of the enchilada sauce mixture and 3/4 cup sour cream. Toss everything together and season with kosher salt to taste.
Step 4: Spread 1 1/4 cups of enchilada sauce evenly across the bottom of a 9″x13″ baking dish. Place a small scoop of the turkey mixture in the center of each tortilla, roll it up tightly, and place seam-side down in the baking dish. Repeat with all tortillas.
Step 5: Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining 1/2 cup of Monterey Jack cheese.
Step 6: Bake in the preheated oven until the cheese is bubbling and melted, about 15 to 20 minutes. Remove from the oven and garnish with cilantro, crumbled Cotija cheese, and toasted pepitas. Serve warm with extra sour cream on the side.

Tips & Variations

For extra flavor, add a pinch of cumin or smoked paprika to the turkey mixture before assembling.
Use rotisserie chicken instead of turkey if preferred for convenience.
Try using flour tortillas for softer, more pliable enchiladas if corn tortillas are too fragile.

Storage

Store leftover enchiladas covered in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through, about 15 minutes. You can also microwave individual portions, but the texture may be less crisp.