Real Recipes From Real Home Cooks ®

chicken or turkey enchiladas

(1 rating)
Blue Ribbon Recipe by
Tammy Kendell
Portland, OR

This recipe is great for leftover holiday turkey! The recipe originated in a 1989 edition of the Better Homes & Gardens cookbook. Through the years I've tweaked it to perfection. I'm often asked to bring it to potlucks and gatherings. It isn't too spicy and I consider it very kid-friendly. I hope you enjoy this as much as my family and friends have through the decades. This is comfort food at its best.

Blue Ribbon Recipe

If you're looking for a delicious way to use leftover turkey, we have the dinner recipe for you. These enchiladas will do the trick! Their creamy, tangy sauce complements the chunks of turkey. If it's not the holidays and you don't have turkey, it's a great recipe to reinvent baked chicken. We loved the pop of flavor from the green chiles and the cilantro. Serve with your favorite Mexican rice and some black beans, and you've reinvented leftover turkey.

— The Test Kitchen @kitchencrew
(1 rating)
yield 4 -6
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For chicken or turkey enchiladas

  • 8-10
    6" corn or flour tortillas
  • 4-6 clove
    garlic, minced
  • 3/4 c
    chopped onion, white or sweet
  • 2 c
    fresh chopped cilantro, divided (1 cup for sauce, the other for garnish; fresh parsley can be substiuted)
  • 3 Tbsp
    butter or margarine
  • 3/4 tsp
    black pepper, more or less to taste
  • 3-4 Tbsp
    all-purpose flour
  • 16 oz
    sour cream, divided (12 oz for sauce)
  • 2 c
    chicken broth
  • 4 c
    shredded Monterey Jack cheese
  • 1-2 can
    diced jalapenos and/or green chilies (4 oz each)
  • 3-4 c
    coarsely chopped chicken or turkey (great for holiday leftovers)
  • sliced green onions
  • sliced black olives (optional for garnish)
  • diced tomato
  • remaining sour cream
  • remaining cilantro or parsley

How To Make chicken or turkey enchiladas

  • Onion, garlic, butter, and cilantro in a pan.
    Wrap tortillas in foil and warm 10-15 min in 350 F oven. In a saucepan, saute onion and garlic in butter over medium heat until tender and fragrant. Mix in black pepper and 1 cup of cilantro (or parsley, if using) towards the end of sauteeing.
  • Sour cream, flour, chilies, chicken broth, and cheese added for a sauce.
    Add 12 oz of the sour cream, flour, chilies, and chicken broth. Stir thoroughly until thickened and bubbly. Remove from heat and stir in half (2 cups) of the cheese.
  • Meat mixed in and enchiladas assembled.
    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 and arrange, seam side down, in a lightly buttered baking dish. Top rolled tortillas with remaining sauce.
  • Baking the chicken or turkey enchiladas.
    Bake, covered for 35 minutes in a 350 F oven. Remove cover. Top with remaining cheese and bake uncovered for an additional 5 minutes or until cheese is completely melted.
  • Garnishing the turkey or chicken enchiladas.
    Garnish with optional ingredients and top with remaining sour cream. This goes very well with salsa verde, chunky salsa, or red hot sauce.

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