The Great After-Thanksgiving Turkey Enchiladas

Name: The Great After-Thanksgiving Turkey Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 3/4 cups onions, finely chopped (I use a food processor); 1 (28 ounce) can enchilada sauce (I use the mild red sauce); 5 plum tomatoes, finely chopped (I use a food processor); 1 1/2 teaspoons canned chipotle chiles, finely chopped (I used canned chopped green chiles); 1 cup fresh cilantro, chopped; 3 cups cooked turkey, shredded; 2 cups monterey jack cheese, grated; 3/4 cup sour cream; 12 corn tortillas, 6-inch size

Servings: persons

1
Heat 3 tablespoons oil in large saucepan over medium heat.
2
Add 1 1/2 cups onions and saute until tender, about 5 minutes.
3
Add enchilada sauce, tomatoes, and chipotles (or green chiles).
4
Cover and simmer 20 minutes, stirring often.
5
Stir in 1/2 cup cilantro.
6
Season sauce with salt and pepper.
7
In a medium bowl, mix turkey, 1 1/2 cups cheese, sour cream, 1/4 cup onions and 1/2 cup cilantro (I don't add raw onions here, I usually saute all of them for the sauce). Season with salt and pepper.
8
Preheat oven to 350u00b0F.
9
Spread 1/2 cup sauce in a 13x9-inch glass baking dish.
10
Using a microwave-safe plate, alternate the tortillas with a damp (not soaking wet) paper towel (I usually microwave 6 tortillas at a time) for approximately 40 seconds on high.
11
Fill the warmed tortillas (they should be pliable enough that they don't break when you fold them) with 1/4 cup turkey mixture in center and fold the tortilla so that the edges overlap forming a seam. Place the tortilla in the baking dish with the seam side down.
12
Spoon 2 1/2 cups sauce over enchiladas.
13
Sprinkle with 1/2 cup cheese.
14
Bake enchiladas until heated through, about 30 minutes.
15
Rewarm remaining sauce in saucepan over medium-low heat. Serve with enchiladas.

1090

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

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 10 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 3/4 cups onions, finely chopped (I use a food processor), 1 (28 ounce) can enchilada sauce (I use the mild red sauce), 5 plum tomatoes, finely chopped (I use a food processor), and more.

Yes, The Great After-Thanksgiving Turkey 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!