Description
These Turkey Enchiladas are a comforting and flavorful dish featuring shredded turkey, pinto beans, and Monterey jack cheese wrapped in lightly fried corn tortillas, smothered in a rich enchilada sauce, and baked to perfection. Topped with fresh cilantro, tangy Cotija cheese, and crunchy toasted pepitas, they make a satisfying meal perfect for any occasion.
Ingredients
Scale
Enchilada Sauce and Filling
- 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
Toppings and Garnishes
- 12 small yellow corn tortillas
- 1/2 cup cilantro leaves and tender stems
- 3/4 cup crumbled Cotija cheese
- 1/4 cup toasted pepitas
Instructions
- Prepare the sauce: Preheat the oven to 375°F. In a large skillet over medium-high heat, warm 2 tablespoons of the vegetable oil. Add the thinly sliced onion, minced garlic, and sliced jalapeños. Cook until the onion is soft and translucent, about 5 minutes. Pour in the enchilada sauce and let it simmer until it thickens slightly, about 8 minutes, stirring occasionally.
- Fry the tortillas: While the sauce is cooking, heat the remaining 6 tablespoons of vegetable oil in a medium skillet over medium-high heat until hot. Using tongs, dip each corn tortilla into the hot oil briefly to soften and make them pliable—do not let them brown. Place the softened tortillas onto a paper towel-lined plate to drain excess oil and keep ready for assembly.
- Make the filling: In a medium bowl, combine the shredded turkey, drained pinto beans, and 2 cups of the shredded Monterey jack cheese. Add 1 cup of the prepared enchilada sauce mixture and 3/4 cup sour cream. Toss gently to combine all ingredients. Season the mixture with kosher salt to taste.
- Assemble the enchiladas: Spread 1 1/4 cups of the enchilada sauce evenly across the bottom of a 9×13-inch baking dish. Place a small scoop of the turkey and bean mixture onto the center of each softened tortilla. Roll the tortilla tightly around the filling and place seam side down in the baking dish. Repeat with all tortillas. Pour the remaining enchilada sauce evenly over the rolled enchiladas and sprinkle with the remaining 1/2 cup Monterey jack cheese.
- Bake: Place the baking dish in the preheated oven and bake for 15 to 20 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Garnish and serve: Remove the enchiladas from the oven and sprinkle with fresh cilantro leaves, crumbled Cotija cheese, and toasted pepitas. Serve hot with additional sour cream on the side.
Notes
- Softening the tortillas in oil prevents them from cracking when rolled and gives a subtle crispness.
- If you prefer a spicier enchilada, leave some or all of the jalapeño seeds in.
- Use leftover cooked turkey or rotisserie chicken as an easy shortcut.
- To make this gluten free, ensure the enchilada sauce and tortillas are certified gluten free.
- For a vegetarian version, replace turkey with an extra cup of beans and omit sour cream or use a plant-based alternative.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: turkey enchiladas, enchilada recipe, Mexican casserole, baked enchiladas, shredded turkey recipe
