Turkey Enchiladas

My husband would be happy to eat the exact same meal that filled his plate on Thanksgiving day for the next seven days that follow.  This is only one of the many ways that we are different.  I like Thanksgiving food too but only on Thanksgiving day.  The next day I am ready for something new.
After my husband had enjoyed a few days of Thanksgiving leftovers, I thought we could all use a change.  He did not feel the same way.  So you can imagine my husband’s dismay when he went to grab the turkey out of the refrigerator to recreate his T-day meal once again and found that I had shredded all of the leftover turkey and intended to use it for enchiladas.  He was slightly disappointed  and very skeptical of my plan.  However I am pleased to report that two turkey enchiladas later (with a side of mashed potatoes, gravy and stuffing) he was a happy man.  The enchiladas were a definite hit!  If you still have any leftover turkey in your house, you must give these a try.
Turkey Enchiladas
4 cups shredded roast turkey
4 green onions, thinly sliced
6 ounces cream cheese, at room temperature
2 1/2 cups shredded Monterey Jack cheese
1 can (28 ounces) green chile enchilada sauce
1/2 cup fresh cilantro leaves
1 1/3 cup heavy whipping cream
1/2 cup canola oil
12 large corn tortillas
Preheat the oven to 350 degrees. In a medium bowl, combine the turkey, green onions, cream cheese, and 2 cups of jack cheese.
Stir to mix thoroughly. Set aside.
Put the fresh cilantro in the food processor or chop by hand.
In a bowl, combine the enchilada sauce, chopped cilantro, and cream.
Heat the oil in a skillet over medium-high heat. Place 1 tortilla at a time in the hot oil and fry just until softened, 5 to 10 seconds. Flip the tortilla and soften the other side.
Drain over the skillet, and then place on a plate lined with a paper towel. Place another paper towel on top and press to absorb the oil. Repeat until all 12 tortillas are softened and drained.
Divide the turkey mixture among the tortillas (about 1/2 cup each), mounding it in a line down the center.
Roll tightly and place, seam side down in baking pans.
Pour the enchilada-cream sauce over the enchiladas, and sprinkle 1/2 cup of the jack cheese down the center. Bake until heated through and bubbly, about 20 minutes.
Serve immediately :)

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  1. 1
    heather says:


  2. 2
    Cindy M says:

    Yummy, those look delicious!!!

  3. 3
    Christine says:

    yum! For a low-cal way to soften the tortillas you can warm them in a pan w/ just a bit of Pam (or nothing at all). You just have to fill them one by one because they dry quicker.

  4. 4

    LOW-CAL?!!!! lol, well, I'd say by the time you eat all of that cheese, why skip out on that lovely fried tortilla taste? Might as well just go for it at that point! I could, and have, eaten many a plain deep fried tortilla :)

    I love reading your blog! I especially love all of your pictures. I'm a visual person and it is so much more interesting with your step-by-step photos. My fav is the cilantro in the food processor!

    After I finish my turkey leftovers, I'm going to try the spicy chicken soup…it looks divine!

  5. 5
    Allie says:

    Thank you for the tip Christine. I will be sure to try it next time ;)
    Mishelle, Thanks for the feedback. I am having fun with this blog. You will have to let me know how the soup turns out for you.

  6. 6

    You clever girl! I learned something while making this delicious (full cal) dish…

    I had just under 3 cups turkey so I added a can of black beans. Yum. Everything was going good until baking. I had looked at your pics (remember I'm a visual learner) and thought, "Hmmm, she's got plenty of room to fit those into one pan. Well, she must have done it that way for photographic reasons."

    Starving as I was, I was checking them after 15 minutes in the oven. No bubbly goodness. 20 min…nada. Okay, 30 minutes. Nope. Finally at 45 minutes with only the very edges bubbling, the light bulb went off in my head. THAT'S why she didnt cram them into one pan!! THAT is why my previous enchilada attempts have been lacking!! At the rate it was cooking, it would be another hour so I grabbed a second pan, scooped 4 gloppy, runny enchiladas into it, threw them both back in and gave it another 15 minutes…..ahhhhhh. You have a gift my dear! Keep it up!

    OHHHH….and about halfway through eating her portion, my sometimes picky daughter, looked up from her plate and put her hand on her stomach. As she made 3 or 4 exaggerated circles around her tummy she proclaimed, "Yummy for my TUMMY!" :)

    PS. I recommend frying those tortillas….delicious

  7. 7

    I made this again last night for the third time. Love it! The second time I used chicken. It was good but I think the turkey is better.

    Now we have two favorite dishes from you: Allie's Pasta and Allie's Enchiladas

    Keep these yummies coming!

  8. 8
    kwsuydam says:

    Ok so I sent hubby to the store for me to get the ingredients and he came back with the wrong sauce…good guy that he is he went back and got the correct enchilada sauce. I did explained to him that going to the grocery store is kind of like driving and getting lost…it is ok to ask for directions, or in this case it is ok to ask for help finding the right sauce. When he came back the second time he said, Well the first sauce was green too…oookay. Anyway the Turkey Enchiladas were a big hit with Kevin and myself! The only thing I would say is I should have listened to my little sis and not tried to fit so many enchiladas into the pan. More space between the rolled enchiladas is a better! Definitely a keeper recipe! Good job Allie!!

  9. 9
    kwsuydam says:

    O one more thing. Hubby brought back small tortillas. After he ate he mentioned that he thinks he likes the smaller tortillas better than big ones. I will see the difference when I go to my daughter n laws house on Sunday as she is making them and probably has no problem finding the larger size tortilla!!!!