Baked Turkey Enchilada Recipe

There’s something undeniably comforting about a bubbling, cheesy casserole dish emerging from the oven, especially when it’s filled with the savory, spicy goodness of enchiladas. In our home, baked turkey enchiladas have become a weeknight staple, a dish that effortlessly pleases everyone from the pickiest eaters to the most adventurous palates. After countless variations and tweaks over the years, this recipe has evolved into our absolute favorite. The shredded turkey, moist and flavorful, nestled within soft corn tortillas, smothered in a rich enchilada sauce, and blanketed with melted cheese – it’s a symphony of textures and tastes that always hits the spot. Even my notoriously critical teenagers devour these enchiladas without a single complaint, often requesting seconds (and thirds!). This isn’t just a recipe; it’s a guaranteed crowd-pleaser, perfect for family dinners, potlucks, or even a cozy night in. Get ready to experience enchilada perfection – your taste buds (and your family!) will thank you.

Ingredients for Delicious Baked Turkey Enchiladas

The secret to truly exceptional baked turkey enchiladas lies in the quality and balance of the ingredients. This recipe utilizes readily available items, but with a focus on maximizing flavor and freshness. We’ll break down the ingredients into categories for easier shopping and preparation.

For the Savory Turkey Filling

• 2 pounds Cooked Turkey, Shredded: The star of the show! Leftover roasted turkey is ideal, making this recipe a fantastic way to repurpose Thanksgiving or holiday meals. If you don’t have leftovers, you can roast a turkey breast specifically for this recipe or even use pre-cooked rotisserie turkey meat for convenience. Dark and white meat both work wonderfully, or a combination for varied texture and flavor. Aim for roughly shredded pieces, not too fine, to maintain a satisfying bite.
• 1 tablespoon Olive Oil: Used for sautéing the aromatics and adding a touch of richness to the filling. You can substitute with other neutral cooking oils like avocado oil or vegetable oil if preferred.
• 1 medium Onion, Diced: Yellow or white onion works best. Dicing ensures even cooking and distribution throughout the filling. Onion provides a foundational savory flavor base.
• 2 cloves Garlic, Minced: Freshly minced garlic is crucial for that pungent, aromatic kick. Garlic powder can be used in a pinch (about 1 teaspoon), but fresh garlic is highly recommended for optimal flavor depth.
• 1 (10 ounce) can Diced Tomatoes and Green Chilies, Undrained (like Rotel): These add moisture, acidity, and a mild spicy heat to the filling. Using them undrained keeps the filling juicy. If you prefer less spice, opt for mild Rotel or plain diced tomatoes and add a pinch of chili powder separately for flavor. For more heat, choose hot Rotel or add a finely chopped jalapeño along with the onion and garlic.
• 1 teaspoon Chili Powder: A key spice that provides that classic enchilada flavor. Adjust the amount to your spice preference. For a smokier flavor, consider using smoked chili powder.
• 1/2 teaspoon Cumin: Adds warmth and earthiness to the filling, complementing the chili powder beautifully. Ground cumin is readily available and easy to use.
• 1/2 teaspoon Dried Oregano: Provides a subtle herbaceous note that enhances the overall flavor profile. Mexican oregano is particularly authentic, but regular dried oregano works well too.
• 1/4 teaspoon Salt: Essential for seasoning and bringing out the flavors of all the ingredients. Adjust to taste.
• 1/4 teaspoon Black Pepper: Adds a touch of spice and complexity. Freshly ground black pepper is always preferred.

For the Enchilada Assembly

• 12 Corn Tortillas: Corn tortillas are traditional for enchiladas, offering a slightly nutty flavor and sturdy texture when baked. Look for good quality corn tortillas that are pliable. If using store-bought, warming them slightly before filling can prevent cracking. Alternatively, flour tortillas can be used for a softer texture and milder flavor.
• 2 cups Red Enchilada Sauce: You can use store-bought enchilada sauce for convenience, or make your own for a richer, more authentic flavor. Choose your preferred level of spiciness – mild, medium, or hot. Ensure you have enough sauce to generously coat the tortillas and the bottom of the baking dish. For a deeper flavor, consider using a chili-based enchilada sauce rather than a tomato-based one.
• 2 cups Shredded Cheese, divided: Monterey Jack, cheddar, Colby Jack, or a Mexican blend are all excellent choices for enchiladas. Use a combination for a more complex flavor. Dividing the cheese ensures some is mixed into the filling for extra creaminess and some is reserved for topping the enchiladas for that irresistible melted cheese crust. Pre-shredded cheese is convenient, but freshly grated cheese melts more smoothly and often has a better flavor.

Optional Garnishes (for Serving)

• Sour Cream or Mexican Crema: Adds a cool, tangy counterpoint to the richness of the enchiladas.
• Fresh Cilantro, Chopped: Provides a bright, herbaceous freshness and visual appeal.
• Diced Avocado: Adds creamy texture and healthy fats.
• Chopped Green Onions: Offer a mild oniony bite and vibrant color.
• Black Olives, Sliced: Provide a salty, briny flavor and visual contrast.
• Lime Wedges: A squeeze of fresh lime juice brightens the flavors and adds a touch of acidity.

Step-by-Step Instructions for Making Baked Turkey Enchiladas

Follow these detailed instructions to create perfect baked turkey enchiladas every time. Each step is designed to be clear and easy to follow, even for beginner cooks.

Step 1: Prepare the Turkey Filling

1. Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning. Softening the onion is crucial for developing its sweet and savory flavors, forming the aromatic base for the filling.
2. Add Garlic and Spices: Add minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. Stir in chili powder, cumin, oregano, salt, and pepper. Cook for 30 seconds more, stirring constantly, until the spices are fragrant and bloom in the hot oil. This step enhances the flavor of the spices, releasing their aromatic oils.
3. Combine Filling Ingredients: Add the can of diced tomatoes and green chilies (undrained) to the skillet. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld together. Simmering helps to reduce some of the liquid from the tomatoes and further develops the sauce base.
4. Incorporate Turkey and Cheese: Stir in the shredded cooked turkey and 1 cup of the shredded cheese. Mix well to combine all ingredients and ensure the cheese is evenly distributed throughout the filling. Cook until the cheese is melted and the filling is heated through, about 2-3 minutes. Taste and adjust seasoning if needed, adding more salt, pepper, or chili powder to your preference. The cheese adds creaminess and binds the filling together.
5. Remove from Heat: Once the filling is heated through and cheesy, remove the skillet from the heat and set aside while you prepare the tortillas and baking dish.

Step 2: Assemble the Enchiladas

1. Preheat Oven and Prepare Baking Dish: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or a drizzle of olive oil. Greasing prevents the enchiladas from sticking to the bottom of the dish.
2. Warm Tortillas (Optional but Recommended): Gently warm corn tortillas to make them more pliable and prevent cracking when rolling. You can warm them in a dry skillet over medium heat for a few seconds per side, in the microwave wrapped in a damp paper towel for about 30 seconds, or by quickly dipping them in hot enchilada sauce (see next step). Warming is particularly important for store-bought corn tortillas that can be drier.
3. Soften Tortillas in Enchilada Sauce (Optional for extra flavor): For extra flavor and softer tortillas, lightly dip each tortilla in the red enchilada sauce, coating both sides. This step is optional but adds another layer of flavor and moisture to the enchiladas. If you choose to dip, ensure you have enough enchilada sauce.
4. Fill and Roll Enchiladas: Working with one tortilla at a time, place about 1/3 cup of the turkey filling in the center of each tortilla. Roll the tortilla tightly around the filling and place it seam-down in the prepared baking dish. Arrange the enchiladas side-by-side in the dish. Don’t overfill the tortillas, or they may be difficult to roll and may burst during baking.
5. Pour Remaining Sauce and Top with Cheese: Once all enchiladas are rolled and placed in the baking dish, pour the remaining red enchilada sauce evenly over the top, ensuring all enchiladas are coated. Sprinkle the remaining 1 cup of shredded cheese evenly over the sauce. The sauce keeps the enchiladas moist during baking, and the cheese creates a delicious melted topping.

Step 3: Bake and Serve

1. Bake Enchiladas: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the enchiladas are heated through. The baking time may vary slightly depending on your oven. Keep an eye on them to prevent the cheese from burning.
2. Rest Before Serving: Remove the baking dish from the oven and let the enchiladas rest for 5-10 minutes before serving. This allows the cheese to set slightly and the enchiladas to cool down enough to handle.
3. Garnish and Serve: Garnish with your desired toppings, such as sour cream or Mexican crema, fresh cilantro, diced avocado, chopped green onions, black olives, and lime wedges. Serve hot and enjoy!

Nutrition Facts for Baked Turkey Enchiladas (Estimated)

• Servings: Approximately 6-8 servings (depending on portion size)
• Calories per Serving (estimated): 450-550 calories (This is an estimate and can vary based on specific ingredients, cheese type, sauce type, and serving size.)

Disclaimer: These nutritional values are estimates and are meant as a general guide only. Actual nutritional content may vary based on specific brands of ingredients used, portion sizes, and cooking methods. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use.

Preparation Time for Baked Turkey Enchiladas

• Prep Time: 30-40 minutes (includes chopping vegetables, preparing filling, and assembling enchiladas)
• Cook Time: 20-25 minutes (baking time in the oven)
• Total Time: Approximately 50-65 minutes

This recipe is relatively quick to prepare, especially if you are using pre-cooked turkey. The majority of the time is spent in the preparation of the filling and assembly, with a relatively short baking time. It’s a great option for a satisfying meal that doesn’t require hours in the kitchen.

How to Serve Baked Turkey Enchiladas

Baked turkey enchiladas are a complete meal on their own, but pairing them with complementary side dishes and garnishes elevates the dining experience. Here are some serving suggestions:

• Classic Sides:
  • Mexican Rice: A staple side dish that perfectly complements enchiladas. The fluffy rice soaks up the enchilada sauce and adds a comforting carbohydrate element.
  • Refried Beans: Another classic Mexican side, refried beans offer a creamy, savory counterpoint to the enchiladas. Top with a sprinkle of cheese or a dollop of sour cream for extra richness.
  • Black Beans: A healthier alternative to refried beans, black beans provide protein and fiber and pair well with the Mexican flavors. Season with cumin and a squeeze of lime for extra flavor.
  • Corn on the Cob or Corn Salad: Adds sweetness and freshness. Grilled corn on the cob or a vibrant corn salad with bell peppers and cilantro are excellent choices.
• Fresh and Light Options:
  • Simple Green Salad: A light and refreshing green salad with a vinaigrette dressing provides a nice contrast to the richness of the enchiladas.
  • Coleslaw: A crunchy coleslaw, especially a vinegar-based slaw, cuts through the richness and adds a refreshing element.
  • Pico de Gallo or Salsa: Fresh pico de gallo or your favorite salsa adds vibrant flavors, acidity, and a touch of heat.
• Garnishes for Flavor and Texture:
  • Sour Cream or Mexican Crema: Adds coolness and tanginess.
  • Fresh Cilantro: Provides herbaceous freshness.
  • Diced Avocado: Adds creamy texture and healthy fats.
  • Chopped Green Onions: Offers a mild oniony bite.
  • Black Olives, Sliced: Adds salty, briny flavor.
  • Lime Wedges: A squeeze of lime juice brightens all the flavors.
  • Hot Sauce: For those who like extra heat, serve with your favorite hot sauce on the side.

Additional Tips for Perfect Baked Turkey Enchiladas

Here are five essential tips to ensure your baked turkey enchiladas are a resounding success every time:

1. Don’t Overfill the Tortillas: Resist the urge to pack too much filling into each tortilla. Overfilling makes them difficult to roll tightly and increases the risk of them bursting open during baking. Aim for about 1/3 cup of filling per tortilla. A moderate amount ensures they roll neatly and bake evenly. If you have leftover filling, you can serve it on the side or use it for tacos or burritos the next day.
2. Warm Tortillas for Flexibility: Warming corn tortillas before rolling is a game-changer. Cold corn tortillas are prone to cracking and tearing. Briefly warming them in a dry skillet, microwave, or by dipping in hot sauce softens them, making them much more pliable and easier to roll without breaking. This step is especially crucial for store-bought corn tortillas, which tend to be drier.
3. Use Quality Enchilada Sauce: The enchilada sauce is a key flavor component, so choose a good quality sauce. Whether you opt for store-bought or homemade, select a sauce that you enjoy the taste of. Experiment with different types – red, green, or mole – to find your favorite flavor profile. A flavorful sauce will significantly elevate the overall taste of your enchiladas. For a richer homemade taste without the full effort, consider doctoring up store-bought sauce with a bit of chili powder, cumin, or garlic powder.
4. Don’t Skimp on the Cheese: Cheese is an integral part of enchiladas, contributing to flavor, texture, and that delicious melted topping. Use a generous amount of cheese, both in the filling and on top. A blend of cheeses, such as Monterey Jack and cheddar, can offer a more complex flavor profile. Freshly grated cheese melts more smoothly than pre-shredded cheese, but pre-shredded is convenient for busy weeknights.
5. Rest Before Serving for Best Texture: After baking, allow the enchiladas to rest for 5-10 minutes before serving. This resting period is important for several reasons. It allows the cheese to set slightly, preventing it from being too runny when sliced. It also allows the enchiladas to cool down slightly, making them easier to handle and preventing burnt mouths! Resting also helps the flavors to meld together even further, enhancing the overall taste.

Frequently Asked Questions (FAQ) about Baked Turkey Enchiladas

Here are some common questions people ask when making baked turkey enchiladas, along with helpful answers to ensure your enchilada-making experience is smooth and successful:

Q1: Can I use flour tortillas instead of corn tortillas?

A: Yes, you can absolutely use flour tortillas if you prefer. Flour tortillas will result in a softer, less traditional enchilada with a milder flavor. Corn tortillas offer a more authentic enchilada experience with a slightly nutty flavor and sturdier texture that holds up well to baking. The choice is really a matter of personal preference. If using flour tortillas, you might find they become even softer than corn tortillas during baking, so be mindful of not overfilling them to prevent them from becoming overly soggy.

Q2: Can I make these enchiladas ahead of time?

A: Yes, baked turkey enchiladas are a great make-ahead dish! You can assemble the enchiladas completely, up to the point of baking, and then cover the baking dish tightly with plastic wrap and refrigerate for up to 24 hours. When you are ready to bake, remove the plastic wrap, and bake as directed, adding about 10-15 minutes to the baking time to ensure they are heated through, especially if they are cold from the refrigerator. Alternatively, you can bake them completely and then reheat them later. Reheated enchiladas are still delicious, although they might be slightly softer than freshly baked ones.

Q3: What if I don’t have leftover turkey? Can I use something else?

A: Absolutely! While this recipe is designed for turkey, you can easily substitute with other cooked meats. Shredded cooked chicken is an excellent and popular alternative. Ground beef or ground chicken, browned and drained, would also work well. For a vegetarian option, you could use cooked and crumbled tofu, black beans, or a combination of roasted vegetables like sweet potatoes, corn, and zucchini. The key is to have a flavorful filling that complements the enchilada sauce and cheese.

Q4: Can I freeze baked turkey enchiladas?

A: Yes, baked turkey enchiladas freeze very well, making them perfect for meal prepping or batch cooking. To freeze, allow the baked enchiladas to cool completely. Then, cut them into individual portions or leave them whole in the baking dish. Wrap tightly in plastic wrap, then in aluminum foil, or place in freezer-safe containers. Freeze for up to 2-3 months. To reheat from frozen, you can bake them directly from frozen at 350°F (175°C) for about 45-60 minutes, or until heated through and bubbly. Alternatively, thaw them in the refrigerator overnight and then bake as directed in the recipe, reducing the baking time slightly.

Q5: My enchiladas are soggy. How can I prevent this?

A: Soggy enchiladas can be a common issue, but it’s easily preventable. Here are a few tips:

• Don’t Over-Sauce: Be mindful of the amount of enchilada sauce you use. While you want them saucy, too much sauce can make them soggy. Use enough to coat the tortillas and the bottom of the dish, but don’t drown them.
• Drain Excess Moisture from Filling: Ensure your turkey filling isn’t overly watery. If using canned tomatoes, simmering the filling for a bit longer can help reduce excess liquid. If using very juicy cooked turkey, you might want to drain off any excess liquid before assembling the enchiladas.
• Don’t Overcrowd the Baking Dish: Overcrowding can trap steam and lead to sogginess. Use a baking dish that is appropriately sized for the recipe. If you are making a large batch, consider using two baking dishes.
• Slightly Toast Tortillas (Optional): For extra insurance against sogginess, you can lightly toast the corn tortillas in a dry skillet before filling them. This helps to create a slightly sturdier barrier against the sauce.

With these tips and this delicious recipe, you are well on your way to creating mouthwatering baked turkey enchiladas that will become a family favorite in your home too! Enjoy the process and the incredible flavors!

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