Turkey Enchiladas

Sena Wilson


Sometimes our Thanksgiving dinner guests is small due to distance and other family commitments. After dividing up take home portions, my husband and I have plenty of turkey to devour. My husband loves this Turkey Enchilada dish and consumes it without hesitation. In fact, I prepare other times during the year. You can also substitute chicken. Hope you enjoy it!

☆☆☆☆☆ 0 votes
4 - 6
1 Hr
25 Min


4 c
cooked turkey, chopped
yellow or white onion, chopped
1/2 c
green onions, chopped
1/2 c
green bell pepper, chopped
2 clove
fresh garlic, chopped
2 Tbsp
2 c
cheddar cheese, shredded
2 c
monterey jack cheese
1/2 c
mushrooms, chopped
tortillas, corn or flour
salt and white pepper to taste
1/2 c
chopped spinach, frozen (cooked and drained) optional


4 Tbsp
2 c
1 c
heavy cream (whipping cream)
1/4 c
1/4 tsp
salt (more if you prefer)
1/8 tsp
white pepper
1/2 c
sour cream


1In a skillet, saute 1/2 cup onion, garlic, mushrooms, salt and white pepper to taste, plus bell pepper in butter. (*Add chopped spinach if you desire.) Add turkey and mix well. Set aside.
2Make the white sauce; then add 1/2 cup Monterey Jack cheese to sauce and stir until cheese melts. Add half of sauce to turkey mixture. If you use corn tortillas dip in hot oil for 2 -3 seconds and set aside; for flour tortillas warm in a hot skillet on both sides for a few seconds and set aside.
3Fill each tortilla down the middle with several spoonfuls of turkey mixture, cheddar cheese, and remainder of yellow or white onion. Roll up as in a jelly roll and place seam side down in a 13" x 9" casserole dish. Some times I use a lipped cookie sheet so you don't crowd them, but this is a preference for serving.
4Add the sour cream to remaining white sauce and stir. Pour over enchiladas. Top with remaining Moneterey Jack cheese and green onions. Cook approximately 20 - 25 minutes in 350 degree oven or until cheeses start to bubble. Serve with salsa and chopped tomatoes.
5White Sauce: Melt 1/4 cup butter in sauce pan. Using a whip, stir in 4 tbs. flour. Gradually add 2 cups of milk, 1 cup heavy cream, 1/4 tsp. salt, 1/8 tsp. pepper, and cook over medium heat until thickened.