Creamy Turkey Spinach Enchiladas Recipe

Name: Creamy Turkey Spinach Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cooked turkey or 2 cups cooked chicken meat, chopped; 1 tablespoon butter; 1 tablespoon olive oil; 1/2 cup chopped fresh mushrooms; 1/4 cup chopped fresh yellow onion; 1 (10 ounce) can Rotel Tomatoes; 1 (10 ounce) package frozen spinach, thawed; 1 1/2 teaspoons ground cumin; 1/2 teaspoon ground dried ancho chile powder; 1/4 teaspoon cayenne pepper, to taste; 1/2 teaspoon dried oregano; 1/2 teaspoon dried basil; 1/2 teaspoon dried cilantro (optional); 1/2 teaspoon salt, to taste; 8 ounces cream cheese, at room temperature; 1/2 cup sour cream, divided; 4 12-inch flour tortillas; 1 (14 ounce) can enchilada sauce or 2 cups homemade enchilada sauce (I prefer homemade); 1/2 cup grated cheddar cheese; 1/2 cup grated monterey jack cheese or 1/2 cup monterey jack pepper cheese; guacamole, for garnish (optional)

Servings: persons

2 cups cooked turkey or 2 cups cooked chicken meat, chopped
1 tablespoon butter
1 tablespoon olive oil
1/2 cup chopped fresh mushrooms
1/4 cup chopped fresh yellow onion
1 (10 ounce) can Rotel Tomatoes
1 (10 ounce) package frozen spinach, thawed
1 1/2 teaspoons ground cumin
1/2 teaspoon ground dried ancho chile powder
1/4 teaspoon cayenne pepper, to taste
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried cilantro (optional)
1/2 teaspoon salt, to taste
8 ounces cream cheese, at room temperature
1/2 cup sour cream, divided
4 12-inch flour tortillas
1 (14 ounce) can enchilada sauce or 2 cups homemade enchilada sauce (I prefer homemade)
1/2 cup grated cheddar cheese
1/2 cup grated monterey jack cheese or 1/2 cup monterey jack pepper cheese
guacamole, for garnish (optional)

1
Preheat oven to 350 degrees F.
2
Microwave the frozen spinach for 1 minute, then squeeze it dry.
3
In a saucepan, melt the butter with the olive oil and saute the mushrooms and onion until tender (about 5 to 7 minutes), then add the thawed/drained spinach, chopped turkey meat, Rotel, cumin, ancho, cayenne, oregano, basil, cilantro (if using), and salt, and saute for about 7 minutes.
4
Remove from heat and stir in the cream cheese and 1/4 cup sour cream until well combined.
5
Lightly pan spray a 9x13-inch oven dish; pour a little of the enchilada sauce into the bottom of the dish, about 1/4 cup, and roll the dish in your hands to coat the bottom with the sauce.
6
Place the flour tortillas between damp kitchen or paper towels and microwave for 45 seconds to soften.
7
Spoon a quarter of the enchilada filling in the center of each tortilla, then roll each (tucking ends in) and place seam-side-down in the oven dish.
8
Pour the remaining enchilada sauce over the completed enchiladas, dot with remaining 1/4 cup sour cream, then top with the grated cheeses.
9
Bake at 350 degrees F for 20 to 30 minutes, until cheese is melted, bubbly, and golden.
10
Serve with rice, beans, and garnish with guacamole.

1018

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 cups cooked turkey or 2 cups cooked chicken meat, chopped, 1 tablespoon butter, 1 tablespoon olive oil, 1/2 cup chopped fresh mushrooms, and more.

Yes, Creamy Turkey Spinach Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Turkey Spinach Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions