Best 6 Turkey Enchiladas With Creamy Sauce Recipes

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Indulge in the tantalizing flavors of Mexican cuisine with our delectable Turkey Enchiladas smothered in a creamy sauce. Bursting with savory goodness, tender turkey, and a medley of colorful vegetables, these enchiladas are a symphony of textures and tastes. Each bite is a harmonious blend of spices, cheese, and fresh ingredients, guaranteed to satisfy your cravings.

Our recipe collection features three variations of this classic dish, catering to diverse preferences. The Traditional Turkey Enchiladas are a beloved classic, featuring a rich, flavorful sauce made from scratch. For a healthier option, try the Light Turkey Enchiladas, which use reduced-fat ingredients without compromising on taste. And for those who relish bold flavors, the Spicy Turkey Enchiladas, infused with a zesty blend of spices, deliver a delightful kick.

In addition to the Turkey Enchiladas, our article also includes a recipe for a velvety, homemade Creamy Sauce, the perfect complement to the dish. This versatile sauce can also be used as a dip for your favorite appetizers or as a topping for other Mexican dishes.

Whether you're a seasoned home cook or a culinary novice, our Turkey Enchiladas recipes offer an easy-to-follow guide that ensures success. With step-by-step instructions, helpful tips, and detailed cooking videos, you'll be able to create this flavorful dish with confidence. So, get ready to embark on a culinary adventure and experience the joy of homemade Mexican cuisine with our Turkey Enchiladas and Creamy Sauce.

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

GRINGO ENCHILADAS (TURKEY WITH WHITE SAUCE)



Gringo Enchiladas (Turkey With White Sauce) image

Make and share this Gringo Enchiladas (Turkey With White Sauce) recipe from Food.com.

Provided by Galley Wench

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

1 (16 ounce) carton sour cream
vegetable oil cooking spray
2 (4 ounce) cans diced mild green chilies (drained)
1 large chopped onion
1/4 cup all-purpose flour
3/4 teaspoon ground coriander
1/4 teaspoon salt
1 dash pepper
2 1/2 cups chicken broth
1 1/2 cups shredded monterey jack cheese
2 1/2 cups chopped cooked turkey (about 1-1/4 pounds) or 2 1/2 cups chicken (about 1-1/4 pounds)
1/3 cup commercial medium salsa
6 (6 inch) flour tortillas

Steps:

  • Coat a medium saucepan with cooking spray, and place over medium heat; saute onions for 3 minutes or until tender.
  • Combine flour and next 3 ingredients; gradually add broth, stirring with a wire whisk.
  • Add to saucepan, bring to a boil, and cook 3 minutes or until thickened, stirring frequently.
  • Stir in diced green chilis.
  • Remove from heat; stir in Monterey Jack cheese. Let stand 10 minutes.
  • Gradually stir in sour cream.
  • Combine 1 cup cheese mixture, turkey, and salsa in a bowl; stir well, and set aside.
  • Wrap stacked tortillas in a damp towel and microwave on HIGH for 30 to 45 seconds.
  • Spread 1/2 cup turkey mixture down center of each tortilla; roll up.
  • Place, seam down, on a 13- x 9- x 2 inch baking dish coated with cooking spray.
  • Pour remaining cheese mixture over tortillas.
  • Bake at 350 degrees, uncovered, 25 minutes or until bubbly.
  • Allow to stamd for a few minutes before serving.

Nutrition Facts : Calories 547.3, Fat 31.2, SaturatedFat 16.4, Cholesterol 110.9, Sodium 1465.4, Carbohydrate 33.7, Fiber 2.7, Sugar 6.7, Protein 32.6

TURKEY ENCHILADAS



Turkey Enchiladas image

These enchiladas are a great way to use leftover Thanksgiving turkey. Serve with sour cream and refried beans if desired.

Provided by Marta Sanchez

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 6

Number Of Ingredients 6

2 cups shredded Cheddar and Monterey cheese blend
1 onion, chopped
1 (2 ounce) can sliced black olives
24 (6 inch) corn tortillas
1 (19 ounce) can red enchilada sauce
4 cups cooked turkey, chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • In a small bowl, combine the cheese, onion, and black olives.
  • In a small skillet, heat enough oil to lightly coat one tortilla, and cook until soft. Remove and dip in enchilada sauce to coat.
  • Add turkey and cheese mixture to center of tortilla, roll and place in the prepared dish. Repeat until bottom layer of pan is covered with enchiladas. Spread enough sauce over bottom layer to cover.
  • Repeat process with a second layer; spread remaining sauce on top and sprinkle with remaining cheese mixture. Bake 20 minutes in the preheated oven, or until cheese is melted.

Nutrition Facts : Calories 672.8 calories, Carbohydrate 53.6 g, Cholesterol 135.6 mg, Fat 33.5 g, Fiber 7.8 g, Protein 41.4 g, SaturatedFat 15.2 g, Sodium 498.6 mg, Sugar 1.7 g

CREAMY TURKEY ENCHILADAS



Creamy Turkey Enchiladas image

This recipe is perfect for that leftover turkey after Thanksgiving! These enchiladas are full of flavor and so cheesy! Your family will love them!

Provided by AZ Food Critic

Categories     < 60 Mins

Time 55m

Yield 12 enchiladas, 4-6 serving(s)

Number Of Ingredients 8

12 corn tortillas (soft fried)
1/2 cup oil (for frying)
2 cups turkey, chopped
4 cups Mexican blend cheese, shredded
1/2 cup green onion, chopped
1 cup sour cream
1 (4 ounce) can green chilies, chopped
2 (10 1/2 ounce) cans cream of chicken soup

Steps:

  • In a small size skillet add 1/2 cup oil, heat to medium / high and fry all tortillas lightly, dab with paper towels to remove excess oil from tortillas, stack on top of each other to prevent them from drying out. Set aside.
  • Dice 2 cups of turkey into small pieces. Set aside.
  • In a medium size mixing bowl add cheese and chopped onions, blend well. Set aside.
  • In another medium size mixing bowl add sour cream, green chilies and soup, using a whisk, mix well. Set aside.
  • ASSEMBLING AND COOKING:.
  • Preheat oven to 350 degrees F.
  • In a 9 x13 x 2 greased baking dish add 1/2 of soup mixture to bottom of baking dish.
  • Fill each tortilla (one at a time) with about 2 tablespoons of turkey, top with 1 tablespoon cheese across the top and roll into a tight roll, place into pan on top of sauce. Repeat, making 2 rows of 6.
  • Pour remaining soup mixture evenly over enchiladas. Top with remaining cheese.
  • Bake uncovered for 35-40 minutes. Serve hot with rice and beans (optional).
  • Cook's Notes:.
  • "Chicken can also be used in this recipe. Top with sliced olives, cilantro or green onions (optional)".

Nutrition Facts : Calories 1150.6, Fat 88.9, SaturatedFat 38.1, Cholesterol 180.4, Sodium 2620.2, Carbohydrate 54.2, Fiber 5.3, Sugar 11.3, Protein 37.9

TURKEY ENCHILADAS VERDES



Turkey Enchiladas Verdes image

Planning a fiesta night? These authentic-tasting enchiladas in spicy green sauce will please the whole family and you'll be thankful for turkey leftovers. -Karyn Power, Arlington, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 16 servings.

Number Of Ingredients 14

32 corn tortillas (6 inches)
1/3 cup plus 1 tablespoon canola oil, divided
1 medium onion, chopped
3 cups cubed cooked turkey
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
1 tablespoon chopped pickled jalapeno slices
1 envelope taco seasoning
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
3 cans (10 ounces each) green enchilada sauce
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3 cups shredded Monterey Jack cheese, divided
Optional: Sour cream, chopped tomato, chopped cilantro and additional pickled jalapeno slices

Steps:

  • In a large skillet, fry tortillas in batches, using 1/3 cup oil, for 5 seconds on each side or until golden. Drain on paper towels., In the same skillet, saute onion in remaining oil until tender. Stir in the turkey, tomatoes, jalapenos, taco seasoning, cumin, oregano and basil; heat through. , Combine enchilada sauce and soup. Spread 1/2 cup mixture into each of two 13x9-in. baking dishes. Place 2 tablespoons turkey mixture down the center of each tortilla; top with 1 tablespoon cheese. Roll up and place seam side down in prepared dishes. Pour remaining sauce over the top. , Cover and bake at 350° for 25-30 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Garnish with desired toppings.

Nutrition Facts : Calories 350 calories, Fat 17g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 906mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 3g fiber), Protein 18g protein.

TURKEY CREAM CHEESE ENCHILADAS



Turkey Cream Cheese Enchiladas image

I created this recipe as a way to use the leftover turkey from Thanksgiving. My wife liked it so much that it's now become a staple of our after-Thanksgiving days. The turkey can be replaced with chicken and made any other time.

Provided by Josh C.

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h

Yield 12

Number Of Ingredients 21

3 tablespoons butter
3 tablespoons olive oil
1 large onion, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
2 teaspoons kosher salt
2 teaspoons ground black pepper
½ teaspoon ground chipotle chile pepper
½ teaspoon ground ancho chile pepper
2 teaspoons ground cumin
1 ½ teaspoons paprika
1 cup sour cream
⅓ cup heavy cream
1 (8 ounce) package cream cheese, cut into pieces
5 cups shredded cooked turkey
2 ½ cups shredded Cheddar cheese
1 teaspoon hot pepper sauce, or to taste
22 (6 inch) corn tortillas
1 cup vegetable oil for frying
1 ½ cups shredded Cheddar cheese, divided

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Grease 2 9x12 inch baking pans.
  • Heat the butter and olive oil in a large skillet over medium heat. Stir in the onion and chopped green, yellow, and orange bell peppers; cook and stir until the peppers have softened and onion has turned translucent, about 10 minutes. Add the kosher salt, black pepper, chipotle pepper, ancho pepper, cumin, and paprika. Cook and stir until seasonings start to become fragrant, about 5 more minutes.
  • Pour in the sour cream and heavy cream, and add the cream cheese. Stir well to combine, and cook over low heat until mixture is heated through and creamy, about 5 minutes. Remove pan from heat and allow mixture to cool about 10 to 15 minutes. Divide mixture, and reserve half for topping.
  • Combine shredded turkey with 2 1/2 cups of shredded Cheddar cheese in a large bowl. Add in half of the cooled cream and pepper mixture, and stir lightly to mix. Set aside.
  • Heat vegetable oil in a skillet over medium heat until the oil is hot but not smoking, about 2 minutes. Slide one tortilla at a time into the oil and allow to heat through, about 20 to 30 seconds, until the tortilla is hot and pliable. Stack the warmed tortillas and cover to retain heat.
  • To assemble the enchiladas, place 1/4 cup of creamy turkey filling in a line down the center of each tortilla, roll the tortillas, and lay 11 enchiladas, seam sides down, into each prepared baking dish. Top each dish with half of the reserved cream and pepper mixture. Bake the pans in the oven for 20 to 25 minutes, until enchiladas are heated through and sauce begins to brown and bubble.
  • Remove the pans from the oven, sprinkle each with about 3/4 cup of shredded Cheddar cheese, and return to the oven to finish baking, about 15 more minutes, until topping is melted, browned, and bubbling. Let stand about 10 minutes to rest before serving.

Nutrition Facts : Calories 571.2 calories, Carbohydrate 26.8 g, Cholesterol 129.5 mg, Fat 38 g, Fiber 3.8 g, Protein 32 g, SaturatedFat 19.8 g, Sodium 717 mg, Sugar 2 g

TURKEY ENCHILADAS WITH CREAMY SAUCE



Turkey Enchiladas with Creamy Sauce image

The hearty entree is generously stuffed with cubed turkey, cheese and chilies in a mild creamy sauce. My daughter made this dish for us, and it was excellent.-Leona Therou, Overland Park, Kansas

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 11

1 medium onion, chopped
1/3 cup chopped green pepper
2 tablespoons canola oil
2 cups cubed cooked turkey
1 cup shredded Colby-Monterey Jack cheese, divided
1 can (4 ounces) chopped green chilies
1 cup sour cream
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/4 teaspoon ground coriander
1/8 teaspoon ground cumin
6 flour tortillas (8 inches), warmed

Steps:

  • In a large skillet, saute onion and green pepper in oil until tender; remove from the heat. Stir in the turkey, 1/2 cup of cheese and chilies; set aside. In a large saucepan, combine the sour cream, soup, coriander and cumin. cook and stir over low heat until warm; stir 1/2 cup into the turkey mixture., Spoon about 1/3 cup turkey filling down the center of each tortilla; roll up tightly. Place seam side down in a greased 13x9-in. baking dish. Spoon remaining soup mixture down center of tortillas. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 474 calories, Fat 25g fat (11g saturated fat), Cholesterol 83mg cholesterol, Sodium 876mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.

Tips:

  • Prep Leftover Turkey Ahead: Shred or cube leftover turkey into bite-sized pieces before starting the recipe. This will save time and ensure even cooking.
  • Use a Creamy Sauce of Your Choice: You can use a store-bought enchilada sauce or make your own creamy sauce using ingredients like sour cream, cream cheese, or Greek yogurt. Experiment with different flavors and spices to create a sauce that suits your taste.
  • Stuff the Enchiladas Evenly: Distribute the turkey filling evenly among the tortillas to ensure each enchilada has a balanced flavor and texture.
  • Bake until Golden and Bubbly: Bake the enchiladas until the cheese is melted and bubbly and the sauce is heated through. This usually takes around 20-25 minutes.
  • Garnish before Serving: Before serving, top the enchiladas with fresh cilantro, chopped onions, and shredded cheese for an extra layer of flavor and color.

Conclusion:

Turkey enchiladas with creamy sauce are a versatile and delicious dish that can be enjoyed for lunch, dinner, or as a party appetizer. They are easy to make, customizable to your liking, and a great way to use up leftover turkey. With a creamy sauce, tender turkey, and gooey cheese, these enchiladas are sure to be a hit with your family and friends. Experiment with different toppings and sauces to create your own unique enchilada recipe.

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