Creamy Turkey Enchiladas with Green Chiles and Monterey Jack Recipe
These Turkey Enchiladas are a flavorful Mexican-inspired dish featuring tender shredded turkey, green chiles, and melted Monterey Jack cheese, all enveloped in warm corn tortillas and topped with rich red enchilada sauce and sour cream. This comforting casserole is perfect for a hearty family dinner or a festive gathering.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Enchilada Filling
- 4 tablespoons canola or vegetable oil, divided
- 1 cup chopped yellow onion
- 2 (4-ounce) cans diced green chiles
- 1 ½ teaspoons cumin
- 1 teaspoon garlic powder
- ½ cup sour cream, plus more for serving
- 4 cups shredded cooked turkey meat
- 1 ½ cups shredded Monterey Jack cheese
Assembly and Topping
- 3 cups shredded Monterey Jack cheese, divided (1 ½ cups for filling, 1 ½ cups for topping)
- 28-ounce canned red enchilada sauce
- 12 corn tortillas
- 4 tablespoons canola or vegetable oil (remaining from total 8 tablespoons)
Instructions
- Prepare the Filling: Heat 4 tablespoons of oil in a large skillet over medium heat. Add chopped yellow onion and sauté until translucent, about 5 minutes. Stir in diced green chiles, cumin, and garlic powder, cooking for an additional 2 minutes until fragrant.
- Mix Turkey and Cheese: In a large bowl, combine the cooked shredded turkey, 1 ½ cups of Monterey Jack cheese, sour cream, and the cooked onion and chile mixture. Stir well to incorporate all the flavors.
- Prepare Tortillas: Preheat oven to 375°F (190°C). Lightly fry the corn tortillas in the remaining 4 tablespoons of oil, about 10-15 seconds per side, until pliable but not crispy. Drain on paper towels to remove excess oil.
- Assemble Enchiladas: Spoon a generous amount of the turkey filling onto each tortilla, roll it up tightly, and place seam-side down in a large baking dish. Repeat until all tortillas are filled and arranged in the dish.
- Add Sauce and Cheese: Pour the entire can of red enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1 ½ cups of shredded Monterey Jack cheese over the top.
- Bake: Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Serve: Remove from oven and let cool slightly before serving. Top with additional sour cream as desired and garnish with fresh cilantro or sliced jalapeños if preferred.
Notes
- Use cooked leftover turkey or rotisserie turkey for convenience.
- Frying the tortillas briefly prevents them from cracking when rolling and adds flavor.
- For extra spice, add jalapeños or hot sauce to the filling or sauce.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- To make this dish gluten-free, ensure the enchilada sauce and tortillas are certified gluten-free.
