Turkey-Chili Enchiladas Recipe

Name: Turkey-Chili Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups turkey cooked, chopped; 1 1/2 cups cheddar cheese shredded; 1 cup ricotta cheese fat free; 1 medium onions finely chopped; 4 ounces green chili peppers, canned chopped, drained; 3/4 teaspoon coriander ground; 7 each flour tortillas; 1 cup salsa; 8 ounces tomato sauce; 1 tablespoon cilantro chopped; 1/2 teaspoon chili powder; ⅛ teaspoon cumin ground

Servings: persons

2 cups turkey cooked, chopped
1 1/2 cups cheddar cheese shredded
1 cup ricotta cheese fat free
1 medium onions finely chopped
4 ounces green chili peppers, canned chopped, drained
3/4 teaspoon coriander ground
7 each flour tortillas
1 cup salsa
8 ounces tomato sauce
1 tablespoon cilantro chopped
1/2 teaspoon chili powder
⅛ teaspoon cumin ground

1
Grease a 13x9 baking dish (or you can use smaller dishes if serving some now and freezing for later use).
2
Mix turkey, 1 cup Cheddar cheese, ricotta cheese, onions, chiles and coriander.
3
Spoon about 1/2 cup of mixture onto center of each tortilla; roll tortilla around turkey mixture.
4
Place seam side down in dish.
5
In a nonreactive bowl, mix tomato sauce, salsa, chili powder and cumin.
6
Alternatively you can put two enchiladas in each of three tinfoil mini casserole pans.
7
To serve now:
8
Heat oven to 350F (180C).
9
Pour tomato sauce mixture over tortillas.
10
Cover with foil and bake 15 minutes.
11
Sprinkle with 1/2 cup cheddar cheese.
12
Bake uncovered about 10 minutes longer or until hot and bubbly.
13
To freeze:
14
Pour the tomato mixtyure over the tortillas.
15
Wrap baking dish tightly with foil and freeze no longer than 2 months.
16
(To serve from freezer:
17
Heat oven to 375F (190C).
18
Bake in covered pan 45 minutes.
19
Uncover and sprinkle with 1/2 cup cheddar cheese.
20
Bake 15 to 20 minutes longer or until hot and bubbly.)

1167

kcal

Calories

Fat

141

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 12 ingredients. The key ingredients include: 2 cups turkey cooked, chopped, 1 1/2 cups cheddar cheese shredded, 1 cup ricotta cheese fat free, 1 medium onions finely chopped, and more.

Yes, Turkey-Chili Enchiladas falls under the Soups & Stews 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!

Turkey-Chili Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions