📝 About This Recipe
Transform your roasted turkey into a vibrant Mexican masterpiece with these creamy, cheesy enchiladas. This dish features succulent shredded turkey tucked into corn tortillas, bathed in a velvety, tangy tomatillo cream sauce and topped with bubbling Monterey Jack cheese. It’s the perfect marriage of comfort food and bright, bold flavors that breathes new life into poultry.
🥗 Ingredients
The Turkey Filling
- 4 cups Roasted Turkey (shredded, white and dark meat mixture)
- 1/2 Yellow Onion (finely diced)
- 2 cloves Garlic (minced)
- 1 teaspoon Ground Cumin
- 1 tablespoon Olive Oil
The Verde Cream Sauce
- 24 ounces Salsa Verde (roasted tomatillo salsa, store-bought or homemade)
- 1/2 cup Sour Cream (full fat preferred)
- 1/4 cup Fresh Cilantro (chopped)
- 1/2 cup Chicken or Turkey Stock (to thin the sauce if needed)
Assembly and Garnish
- 12 pieces Corn Tortillas (standard size)
- 2.5 cups Monterey Jack Cheese (freshly shredded)
- 3 Radishes (thinly sliced for crunch)
- 1/4 cup Pickled Red Onions (for garnish)
- 1 Lime (cut into wedges)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with cooking spray or a touch of oil.
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2
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 4-5 minutes until translucent and soft.
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3
Stir in the minced garlic and ground cumin, cooking for just 60 seconds until the spices become fragrant.
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4
Add the shredded turkey to the skillet along with 1/4 cup of the salsa verde. Toss to coat and heat through for 3 minutes, then remove from heat.
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5
In a medium bowl, whisk together the remaining salsa verde and the sour cream until smooth. If the sauce feels too thick to pour, whisk in a splash of stock.
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6
Pour about 1/2 cup of the cream sauce into the bottom of the prepared baking dish and spread it into a thin, even layer.
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7
To soften the tortillas, wrap them in a damp paper towel and microwave for 45-60 seconds until pliable. This prevents them from cracking when rolled.
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8
Lay a tortilla flat, place about 3 tablespoons of the turkey mixture in the center, and sprinkle with a pinch of cheese.
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9
Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas until the dish is packed snugly.
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10
Pour the remaining sauce evenly over the center of the enchiladas, leaving the very tips of the tortillas slightly exposed for a bit of texture.
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11
Generously sprinkle the remaining Monterey Jack cheese over the top of the sauce.
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12
Bake for 20-25 minutes, or until the sauce is bubbling vigorously and the cheese has melted into a golden, gooey blanket.
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13
Remove from the oven and let rest for 5 minutes—this allows the sauce to set so the enchiladas are easier to serve.
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14
Garnish with fresh cilantro, sliced radishes, and pickled red onions before serving with lime wedges on the side.
💡 Chef's Tips
Always grate your own cheese from a block; pre-shredded cheese is coated in potato starch and won't melt as smoothly. For extra flavor, lightly fry each tortilla in oil for 5 seconds per side before filling instead of microwaving them. If your turkey is a bit dry, mix in an extra tablespoon of sour cream or stock to the filling mixture. You can substitute flour tortillas if preferred, but corn provides the most authentic flavor and holds up better under the heavy sauce. To make ahead, assemble the dish but don't add the sauce until you are ready to bake to prevent sogginess.
🍽️ Serving Suggestions
Serve with a side of Mexican Red Rice or cilantro-lime white rice. A simple black bean salad with corn and lime dressing cuts through the richness of the cream sauce. Pair with a crisp, cold Mexican lager or a tart Hibiscus (Jamaica) iced tea. For dessert, warm churros or a light flan would perfectly complement the meal. Add a scoop of fresh guacamole or sliced avocado on top for added creaminess.