Best 14 Chicken Or Turkey Enchiladas Holiday Helper Recipes

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Indulge in a delectable culinary journey with our irresistible chicken or turkey enchiladas, the ultimate holiday helpers for a hassle-free festive feast. These versatile enchiladas cater to diverse dietary preferences, offering both meat and vegetarian options. Dive into the classic chicken enchiladas, where succulent chicken mingles harmoniously with a symphony of Mexican spices, all wrapped in a warm embrace of soft tortillas. For a healthier alternative, the turkey enchiladas provide a leaner protein option, complemented by a vibrant blend of flavorful ingredients. Vegetarians will delight in the hearty and protein-packed black bean enchiladas, where savory black beans take center stage, enveloped in a rich and flavorful sauce. Each enchilada is lovingly topped with melted cheese, creating a golden-brown, bubbling masterpiece that will tantalize your taste buds. Whether you're hosting a grand holiday gathering or seeking a comforting weeknight meal, these chicken or turkey enchiladas promise to deliver a fiesta of flavors that will leave you and your loved ones craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN OR TURKEY ENCHILADAS WITH SOUR CREAM



Chicken or Turkey Enchiladas with Sour Cream image

These rich and easy enchiladas come from Sunset's 1969 cookbook favorite recipes 1. To save more time on this time saving recipe you can buy the already grated cheese. Use your favorite red or green salsa.

Provided by Barb G.

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

3 cups shredded chicken or 3 cups turkey (no skin)
2 cups sour cream
8 ounces sharp cheddar cheese, shredded (2 cups)
1 teaspoon salt
1/3 cup canola oil
12 corn tortillas
1 (16 ounce) jar medium hot salsa

Steps:

  • In a bowl, mix chicken or turkey, sour cream, 2 cups shredded cheese, and salt.
  • Heat oil in an 8-to 10inch frying pan over low heat.
  • Dip the tortillas, one at a time, in the hot oil just until limp, about 5 seconds.
  • Fill tortillas equally with chicken mixture, roll up, and arrange side by side, slit side down, in a 9-x13 inch baking dish.
  • Pour salsa evenly over top.
  • Bake in a 350 degree oven until heated through, about 20 minutes.
  • If desired sprinkle with more shredded cheese over hot enchiladas before serving.

CHICKEN ENCHILADAS WITH BLACK BEANS



Chicken Enchiladas with Black Beans image

A simple delicious recipe for Chicken Enchiladas (or sub turkey!) with 5-minute Homemade Enchilada Sauce. A great way to use up leftover rotisserie chicken or Thanksgiving turkey.

Provided by Sylvia Fountaine

Categories     main

Time 45m

Number Of Ingredients 11

2 cups of shredded chicken (or turkey) 8-10 ounces (or sub 2 1/2 cups cubed, roasted sweet potatoes)
1 14-ounce can black beans, rinsed and drained
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon chili powder
1 teaspoon granulated garlic powder
1/4 teaspoon salt, more to taste
optional additions - chipotle, sauteed onions and garlic, canned green chilies, cilantro
2 cups shredded jack cheese ( or cheddar, mozzarella)
12 to 15-ounce bottle of enchilada sauce - 2 cups (or make 5 Minute Enchilada Sauce or Roasted Enchilada Sauce)
8 x 6-inch tortillas

Steps:

  • Preheat oven to 400F
  • In a medium bowl, mix shredded chicken or turkey ( or roasted sweet potatoes) with the black beans and spices and salt. Taste, adding more salt if you want (and any optional, additional ingredients)
  • Pour 1/2 cup Enchilada sauce to the bottom of a well greased 9 x 13 inch baking dish, to lightly coat.
  • Divide the filling among the tortillas ( about 1/3 cup) adding 2-3 tablespoons cheese. Roll them up and place them seam side down in the baking dish over the sauce.
  • Pour the remaining Enchilada Sauce over top and Sprinkle with remaining cheese.
  • Bake covered for 20 minutes, then uncover for the last 5-10.
  • Garnish with fresh cilantro, scallions, jalapeño, avocado, and or sour cream.

Nutrition Facts : Calories 375 calories

TURKEY ENCHILADA CASSEROLE



Turkey Enchilada Casserole image

An easy Tex-Mex casserole for those post holiday turkey leftovers! Feel free to use shredded chicken the rest of the year.

Provided by Liz Berg

Categories     300+ Entree Recipes

Time 45m

Number Of Ingredients 11

2 cups shredded leftover turkey (may use cooked shredded chicken as an alternative)
1/2 cup diced onion
1/4 cup diced red bell pepper
1 tablespoon minced garlic
2 tablespoons minced fresh oregano leaves or 2 teaspoons dried oregano
1/2 teaspoon ground cumin
1 teaspoon olive oil
1 large can red enchilada sauce (I used three small 10 ounce cans good quality enchilada sauce)
Salt
12 small corn tortillas
2 cups shredded Monterey jack cheese

Steps:

  • In a large saute pan, cook turkey, onion, bell pepper, garlic, oregano, and cumin in oil until the vegetables are soft. Stir in 1 cup enchilada sauce. Taste for seasoning and add salt if needed. Cut tortillas in half. Layer 1/4 of the tortillas on the bottom of the casserole, then 1/4 of the cheese, 1/3 of the turkey mixture, 1/4 of the remaining enchilada sauce. Repeat these layers two more times, then finish off with the rest of the tortillas, sauce and cheese. Preheat oven to 425°. Bake until cheese is melted and casserole is hot in the center, about 20 minutes.

Nutrition Facts : Calories 358 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 83 milligrams cholesterol, Fat 17 grams fat, Fiber 4 grams fiber, Protein 26 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 479 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

LEFTOVER TURKEY OR CHICKEN ENCHILADAS



Leftover Turkey or Chicken Enchiladas image

Make and share this Leftover Turkey or Chicken Enchiladas recipe from Food.com.

Provided by anme7039

Categories     Lunch/Snacks

Time 20m

Yield 6 Enchiladas, 4-6 serving(s)

Number Of Ingredients 9

1 cup shredded cooked turkey (or chicken or beef!)
1/2 cup cooked vegetables
3/4 cup cheddar cheese
1/2 cup Mexican blend cheese (optional) or 1/2 cup add more cheddar cheese
3/4 cup salsa (or more to taste)
1/2 teaspoon cumin
1/4 teaspoon chili powder
1 dash hot sauce (optional)
6 tortillas

Steps:

  • Preheat oven to 350°F.
  • In a bowl toss turkey, vegetables, cheese, salsa, hot sauce, chili powder, and cumin.
  • Spoon filling into tortilla shells. You may need to use more than four if your shells are small.
  • Roll the tortilla up and place seam side down into a lightly greased baking pan.
  • Top with extra cheese and salsa if desired.
  • Baked until heated through, about 15-20 minutes.

Nutrition Facts : Calories 487.1, Fat 17.1, SaturatedFat 7, Cholesterol 48.9, Sodium 1117.3, Carbohydrate 57.4, Fiber 4.1, Sugar 3.6, Protein 25.1

HEALTHIER TURKEY ENCHILADAS



Healthier Turkey Enchiladas image

People with diabetes can enjoy cozy comfort foods like enchiladas. See how a few smart swaps can lower carbs, calories, and sodium without losing flavor or cheesy, creamy appeal.

Provided by LKB

Time 40m

Yield 8

Number Of Ingredients 14

cooking spray
2 teaspoons olive oil
1 pound ground turkey breast
½ cup chopped onion
1 ½ teaspoons ground cumin
¼ teaspoon ground chipotle chile pepper, or more to taste
1 ½ cups Oaxacan-Style String Cheese
2 (10 ounce) cans enchilada sauce (such as Old El Paso®)
16 (6 inch) corn tortillas, warmed
2 tablespoons pepitas (pumpkin seeds)
⅓ cup coarsely chopped cilantro
2 tablespoons sliced green onion
1 clove garlic, minced
1 teaspoon grated lime zest

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
  • Heat oil in a large nonstick skillet over medium-high heat. Add ground turkey and onion; cook until turkey is no longer pink and onion is tender, about 5 minutes. Stir in cumin and chipotle. Remove from heat and let cool slightly. Stir in 1 cup Oaxaca cheese.
  • Spread 1/4 cup enchilada sauce in the prepared baking dish. Divide turkey mixture evenly among tortillas. Tightly roll tortillas and nestle, seam sides down, in the baking dish. Top with remaining sauce and remaining 1/2 cup cheese.
  • Bake in the preheated oven until sauce is bubbly and cheese is melted, about 20 minutes.
  • Meanwhile, coarsely chop 1 tablespoon pepitas; mix with cilantro, green onion, garlic, and lime zest in a small bowl. Sprinkle topping over the enchiladas; add with remaining pepitas before serving.

Nutrition Facts : Calories 316.3 calories, Carbohydrate 30.4 g, Cholesterol 57.4 mg, Fat 11.5 g, Fiber 4.4 g, Protein 23.5 g, SaturatedFat 4.7 g, Sodium 373.3 mg, Sugar 1.4 g

CHICKEN OR TURKEY ENCHILADAS



Chicken or Turkey Enchiladas image

I found this recipe in an old Betty Crocker grocery store recipe book (my friend gave me a huge pile of them, so I have made quite a few). This is a very different and much lower fat version than the ones that use cream of chicken soup. My whole family enjoyed these, even the 5 year old!

Provided by ChipotleChick

Categories     Chicken

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup mild green chili salsa (salsa verde)
1/4 cup fresh cilantro stem
1 tablespoon lime juice
2 cloves garlic
2 cups chopped cooked chicken or 2 cups cooked turkey
3/4 cup shredded mozzarella cheese
6 flour tortillas (6-8 inches in diameter)
1 medium lime, cut into wedges (optional)

Steps:

  • Heat oven to 350.
  • Spray rectangular 11x7 baking dish with cooking spray.
  • Place green sauce, cilantro, parsley, lime juice and garlic in blender or food processor.
  • Cover and blend on high speed about 30 seconds or until smooth.
  • Reserve half of mixture.
  • Mix remaining sauce mixture, chicken (or turkey) and 1/4 cup of the cheese.
  • Spoon about 1/4 cup chicken (or turkey) mixture onto each tortilla.
  • Roll tortilla around filling, place seam side down in baking dish.
  • Pour reserved sauce mixture over enchiladas.
  • Sprinkle with remaining 1/2 cup cheese.
  • Bake uncovered 20-25 minutes or until hot.
  • Serve with lime wedges.

Nutrition Facts : Calories 227.5, Fat 8.6, SaturatedFat 3.3, Cholesterol 46.1, Sodium 573.1, Carbohydrate 19, Fiber 1.7, Sugar 2.1, Protein 18

CHICKEN HELPER : CHICKEN ENCHILADA COPYCAT



Chicken Helper : Chicken Enchilada Copycat image

Make and share this Chicken Helper : Chicken Enchilada Copycat recipe from Food.com.

Provided by apricot 123

Categories     Chicken

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

1 1/2-2 lbs chicken breasts
1 (15 ounce) can black beans, drained (optional)
2 cups dry rice, cooked
4 ounces tomato paste
1 1/2 cups milk
2 cups shredded cheddar cheese
3 tablespoons butter or 3 tablespoons margarine
1 1/2 cups milk
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
1 tablespoon sugar or 1 tablespoon stevia
1/2 teaspoon cayenne pepper
1/2 tablespoon cumin
1 teaspoon salt
1/2 tablespoon cornstarch

Steps:

  • Dice and brown chicken breast in butter until cooked. Cook rice. Add sauce, black beans and tomato paste to pan of cooked chicken. Simmer until slightly thickened. Stir in grated cheese. Ladle chicken and sauce over rice and top with additional shredded cheese and sour cream as desired. (You may alternatively stir rice into sauce and combine right away.).
  • Rice: combine 2 cups white rice and 3 cups water, bring to a light boil. Cover and reduce heat to medium - low. Simmer covered 20 minutes or until all water is absorbed. Fluff with fork.

CHICKEN OR TURKEY ENCHILADAS



Chicken or Turkey Enchiladas image

This is a take on a recipe from the Better Homes and Gardens Magazine, January 1997. The original recipe calls for turkey, which we use occasionally, but we love to have this at other times throughout the year with chicken.

Provided by Paula

Categories     Chicken Breast

Time 1h15m

Yield 12 enchiladas, 6 serving(s)

Number Of Ingredients 17

1/2 cup onion, chopped
4 ounces reduced-fat cream cheese, softened (Neufchatel)
1 tablespoon water
1 teaspoon ground cumin
1/4 teaspoon pepper
1/8 teaspoon salt
4 cups cooked turkey breast or 4 cups cooked chicken breasts, shredded
12 (7 -8 inch) flour tortillas
nonstick spray coating
1 (10 3/4 ounce) can low-sodium condensed cream of chicken soup
1 (8 ounce) carton light sour cream
1 cup 2% low-fat milk
2 -4 tablespoons pickled jalapeno peppers, finely minced (May substitute 1-4 oz can diced green chilies, if you prefer it more mild)
1/2 cup Mexican blend cheese (I use Sargento brand)
1/4 cup cilantro (optional) or 1/4 cup parsley, minced (optional)
1/4 cup tomatoes, chopped (optional)
1/4 cup sweet red pepper, chopped (optional)

Steps:

  • In a small saucepan cook onion, covered, in a small amount of water over medium heat until tender; drain.
  • In a medium mixing bowl, stir together the cream cheese, the 1 tablespoons.
  • water, cumin, pepper, and salt.
  • Stir in the cooked onion and chicken.
  • Wrap the tortillas in foil.
  • Heat in a 350 degree oven for 10 to 15 minutes or until softened (if using a microwave, wrap the tortillas in a microwave-safe paper towel and micro-cook on high for 30 to 60 seconds until softened).
  • Meanwhile, spray a 9 x 13 baking dish with non-stick coating.
  • For each enchilada, spoon approximately 1/4 cup of the chicken mixture onto one tortilla; roll up.
  • Place the tortilla, seam side down, in the baking dish.
  • Repeat with the remaining filling and tortillas.
  • For the sauce, in a medium mixing bowl combine soup, sour cream, milk, and jalapeno peppers; pour mixture over the enchiladas.
  • Bake covered, in a 350 degree oven for about 40 minutes or until heated through.
  • Sprinkle with the cheese.
  • Bake the enchiladas, uncovered, for 4 to 5 minutes more until the cheese is melted.
  • Garnish with cilantro, parsley, tomatoes, and sweet peppers if desired.
  • NOTE: Usually I don't have chicken prepared in advance, so I use 4 chicken breast halves and sprinkle them with salt, pepper, and cumin.
  • I either saute these or grill them until no longer pink.
  • I shred the meat and proceed as usual with the recipe.
  • The time to make does not include this step.

Nutrition Facts : Calories 494.4, Fat 19.4, SaturatedFat 8.9, Cholesterol 41.3, Sodium 1158.9, Carbohydrate 63.4, Fiber 3.6, Sugar 6.5, Protein 15.8

CONTEST-WINNING TURKEY ENCHILADAS



Contest-Winning Turkey Enchiladas image

My family likes these enchiladas so much that they request a turkey dinner several times a year just so I'll make this dish with the leftovers. I usually double it because I feed three growing boys-two teenagers and my husband! -Beverly Matthews, Pasco, Washington

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 13

3 cups cubed cooked turkey
1 cup chicken broth
1 cup cooked long grain rice
2 plum tomatoes, chopped
1 medium onion, chopped
1/2 cup canned chopped green chilies
1/2 cup sour cream
1/4 cup sliced ripe or green olives with pimientos
1/4 cup minced fresh cilantro
1 teaspoon ground cumin
8 flour tortillas (10 inches)
1 can (28 ounces) green enchilada sauce, divided
2 cups shredded Mexican cheese blend, divided

Steps:

  • In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Remove from the heat. , Place 1/2 cup turkey mixture down the center of each tortilla; top each with 1 teaspoon enchilada sauce and 1 tablespoon cheese. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour remaining enchilada sauce over top; sprinkle with remaining cheese. , Cover and bake at 350° for 30 minutes. Uncover; bake 8-10 minutes longer or until bubbly.

Nutrition Facts : Calories 537 calories, Fat 21g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 1367mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 7g fiber), Protein 31g protein.

SIMPLE CHICKEN ENCHILADAS



Simple Chicken Enchiladas image

This recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chilis to suit your taste. -Kristi Black, Harrison Township, Michigan

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 5 servings.

Number Of Ingredients 9

1 can (10 ounces) enchilada sauce, divided
4 ounces cream cheese, cubed
1-1/2 cups salsa
2 cups cubed cooked chicken
1 can (15 ounces) pinto beans, rinsed and drained
1 can (4 ounces) chopped green chiles
10 flour tortillas (6 inches)
1 cup shredded Mexican cheese blend
Optional: Shredded lettuce, chopped tomato, sour cream and sliced ripe olives

Steps:

  • Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.

Nutrition Facts : Calories 468 calories, Fat 13g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1394mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 8g fiber), Protein 34g protein.

TURKEY ENCHILADAS



Turkey Enchiladas image

I enjoy entering recipe contests almost as much as I enjoy cooking. This dish is my favorite non-traditional way to use leftover turkey. It's become one of my family's favorite dinners, too!

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 10 servings.

Number Of Ingredients 12

1/2 cup chopped onion
1 can (4 ounces) chopped green chilies, drained, divided
3 tablespoons butter, divided
1/3 cup taco sauce
1 cup sour cream, divided
1/8 teaspoon chili powder
2-1/2 cups cooked cubed turkey
2 cups shredded cheddar cheese, divided
10 flour tortillas (8 inches)
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup chopped fresh tomatoes

Steps:

  • In a skillet, saute onion and 2 tablespoons green chilies in 1 tablespoon butter until onion is tender. Remove from the heat. Add the taco sauce, 1/4 cup sour cream and chili powder. Stir in turkey and 1/2 cup cheese. , Divide the mixture evenly among tortillas. Roll up and place seam side down in greased 13x9-in. baking dish., In a small saucepan, melt remaining butter. Stir in flour until blended; gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and cool slightly. Stir in the remaining sour cream and remaining peppers. , Pour sauce over enchiladas. Bake, uncovered, at 325° for 40 minutes. Sprinkle remaining cheese, then tomatoes over top. Bake 5-10 minutes longer or until cheese is melted.

Nutrition Facts :

THE GREAT AFTER-THANKSGIVING TURKEY ENCHILADAS



The Great After-Thanksgiving Turkey Enchiladas image

An easy Turkey Enchiladas recipe that is great for after Thanksgiving.

Categories     Cheese     Onion     Tomato     turkey     Bake     Hot Pepper     Fall     Sour Cream     Cilantro     Tortillas     Bon Appétit

Yield Serves 6

Number Of Ingredients 11

3 tablespoons plus 1/2 cup vegetable oil
1 3/4 cups finely chopped onions
1 28-ounce can enchilada sauce
5 plum tomatoes, finely chopped
1 1/2 teaspoons finely chopped canned chipotle chilies*
1 cup chopped fresh cilantro
3 cups coarsely shredded cooked turkey
2 cups grated Monterey Jack cheese
3/4 cup sour cream
12 5- to 6-inch corn tortillas
*Chipotle chilies canned in a spicy tomato sauce are sold at Latin American markets, at specialty foods stores and at some supermarkets.

Steps:

  • Heat 3 tablespoons oil in large saucepan over medium heat. Add 1 1/2 cups onions and sauté until tender, about 5 minutes. Add enchilada sauce, tomatoes and chipotles. Cover; simmer 20 minutes, stirring often. Remove from heat. Stir in 1/2 cup cilantro. Season sauce with salt and pepper. Mix turkey, 11/2 cups cheese, sour cream, 1/4 cup onions and 1/2 cup cilantro in bowl. Season with salt and pepper.
  • Preheat oven to 350°F. Heat 1/2 cup vegetable oil in medium skillet over medium heat. Cook 1 tortilla until pliable, about 20 seconds per side. Drain on paper towels. Repeat with remaining tortillas.
  • Spread 1/2 cup sauce in 13 x 9 x 2-inch glass baking dish. Spoon 1/4 cup turkey mixture in center of each tortilla. Roll up tortillas. Arrange seam side down in dish. Spoon 2 1/2 cups sauce over enchiladas. Sprinkle with 1/2 cup cheese. Bake enchiladas until heated through, about 30 minutes.
  • Rewarm remaining sauce in saucepan over medium-low heat. Transfer to sauceboat. Serve enchiladas, passing sauce separately.

TERRIFIC TURKEY ENCHILADAS



Terrific Turkey Enchiladas image

Enchiladas are a favorite dish in our home. Our little girl, who calls them laladas, especially loves them. This is a really tasty take on the classic southwestern dish. -Jenn Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 3 servings.

Number Of Ingredients 21

1-1/4 cups frozen corn, thawed
1 can (4 ounces) chopped green chiles
1 cup fresh cilantro leaves
1/3 cup heavy whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper
ENCHILADAS:
3/4 pound ground turkey
1/3 cup chopped onion
1 garlic clove, minced
1 tablespoon olive oil
3/4 cup salsa
1 tablespoon cornmeal
2 teaspoons chili powder
1-1/2 teaspoons ground cumin
1 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon pepper
6 flour tortillas (8 inches), warmed
1-1/4 cups shredded Mexican cheese blend, divided
1/4 cup sliced ripe olives

Steps:

  • Preheat oven to 350°. Place first 6 ingredients in a food processor; cover and pulse until blended., In a large skillet, cook turkey, onion and garlic in oil over medium heat until meat is no longer pink. Remove from heat; stir in salsa, cornmeal and seasonings., Spoon 1/3 cup turkey mixture down the center of each tortilla; top with 2 tablespoons cheese. Roll up and place seam side down in a greased 11x7-in. baking dish. Spoon corn mixture over top; sprinkle with olives and remaining cheese., Cover and bake 30 minutes. Uncover; bake 5-10 minutes or until heated through. If desired, top with additional chopped cilantro. ,

Nutrition Facts : Calories 968 calories, Fat 55g fat (23g saturated fat), Cholesterol 155mg cholesterol, Sodium 1766mg sodium, Carbohydrate 81g carbohydrate (4g sugars, Fiber 5g fiber), Protein 41g protein.

CHICKEN OR TURKEY ENCHILADAS / HOLIDAY HELPER



Chicken or Turkey Enchiladas / Holiday Helper image

This recipe is great for left over holiday turkey! The recipe originated in a 1989 edition of Better Homes & Gardens cookbook. Through the years I've tweaked it to perfection & I'm often asked to bring it to potlucks & gatherings. It isn't too spicy & I consider it very 'kid friendly'. I hope you enjoy this as much as my family &...

Provided by Tammy Kendell

Categories     Casseroles

Number Of Ingredients 15

8-10 6" corn or flour tortillas
4-6 clove minced garlic
3/4 c chopped onion (white or sweet)
2 c fresh chopped cilantro (1 cup for sauce, the other for garnish) can be omitted entirely or substitute fresh parsley if you do not like cilantro
3 Tbsp butter or margarine
3/4 tsp black pepper (more or less to taste)
3-4 Tbsp flour
16 oz sour cream (12oz for sauce)
2 c chicken broth
4 c shredded monterey jack cheese
1-2 4oz can(s) diced jalapenos &/or green chilies
3-4 c coarsely chopped chicken or turkey (great for holiday leftovers)
3-4 stalk(s) sliced green onion (optional for garnish)
slice black olives (optional for garnish)
diced tomato (optional for garnish)

Steps:

  • 1. Wrap tortillas in foil & warm 10-15 min in 350° oven.
  • 2. In a sauce pan, sauté onion & garlic in butter over medium heat until tender & fragrant. Mix in black pepper & 1 cup of the cilantro (or parsley, if using) towards end of sautéing.
  • 3. Add 12oz of the sour cream, flour, chilies & chicken broth. Stir to combine thoroughly until thickened & bubbly. Remove from heat & stir in half (2 cups) of the cheese.
  • 4. In a separate bowl, add chicken or turkey & mix 1 cup (or more to ensure poultry is coated) of the sauce. Place approximately 1/4 cup of filling mixture atop each tortilla; roll up & arrange (seam side down) in a lightly buttered baking dish. Top rolled tortillas with remaining sauce.
  • 5. Bake, covered for 35 minutes in a 350° oven. Remove cover, top with remaining cheese & bake uncovered for an additional 5 minutes or until cheese is completely melted.
  • 6. Garnish with optional ingredients & top with remaining sour cream. This goes very well with salsa verde, chunky salsa or red hot sauce.

Tips:

  • Use a variety of fillings. This recipe is a great way to use up leftover chicken or turkey, but you can also use other fillings like ground beef, black beans, or vegetables.
  • Make the enchilada sauce ahead of time. This will save you time when you're ready to assemble the enchiladas. You can store the sauce in the refrigerator for up to a week, or in the freezer for up to two months.
  • Use fresh tortillas. Fresh tortillas will make your enchiladas more flavorful and tender. If you can't find fresh tortillas, you can use store-bought tortillas, but be sure to heat them up before using.
  • Don't overfill the tortillas. If you overfill the tortillas, they will be difficult to roll and they may fall apart.
  • Bake the enchiladas until they are golden brown and bubbly. This will ensure that they are cooked through and that the cheese is melted.

Conclusion:

This chicken or turkey enchilada recipe is a delicious and easy way to use up leftover holiday meat. The enchiladas are filled with a flavorful mixture of chicken or turkey, cheese, and sauce, and they are baked until golden brown and bubbly. Serve the enchiladas with your favorite toppings, such as salsa, sour cream, and guacamole.

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