Turkey Enchiladas

By Alina • November 5, 2025 • Reading time: 6 min

Tip: save now, cook later.

Turkey Enchiladas bring together tender shredded turkey wrapped in soft tortillas, smothered with a rich and flavorful enchilada sauce, and topped with melted cheese that’s golden and bubbly. It’s a comforting dish that’s full of familiar Mexican flavors with a lighter twist thanks to the turkey.

I love making turkey enchiladas because they feel like a special treat but come together quickly, especially when I have leftover turkey on hand. The way the sauce soaks into the tortillas makes every bite deliciously moist, and the cheese melting on top adds a perfect touch of gooeyness. I usually add a bit of chopped onions or a sprinkle of fresh cilantro for a pop of freshness.

These enchiladas are great for family dinners or casual get-togethers—everyone seems to enjoy them! I often serve them alongside a simple salad or some avocado slices to balance the flavors. Plus, they make great leftovers that reheat well, so I don’t mind having them again the next day. It’s the kind of meal that feels like a warm hug on a plate.

Key Ingredients & Substitutions

Turkey: Using cooked shredded turkey is great for a lighter twist instead of beef or chicken. Leftover turkey or rotisserie turkey work well here. You can swap turkey for cooked chicken or even beans for a vegetarian version.

Enchilada Sauce: The sauce brings deep flavor and moisture. Store-bought sauces save time, but homemade or canned red chili sauce works great too. If you want it less spicy, use mild sauce or add a little tomato sauce to tone it down.

Tortillas: Flour or corn tortillas are both fine. I like flour for softness and rollability, but corn gives a more authentic texture. If using corn, warm them well to prevent cracking.

Cheese: Cheddar or Mexican blend cheeses melt beautifully and add richness. You can substitute with Monterey Jack, mozzarella, or even a vegan cheese if needed.

Fresh Herbs & Toppings: Fresh cilantro on and after cooking brightens the dish. Toppings like sour cream, avocado, and pico de gallo add freshness and creaminess, balancing the warm spices.

How Do You Keep Enchiladas Soft and Flavorful, Not Dry or Tough?

Moisture balance is key for enchiladas. Here are some tips to get soft tortillas with flavorful filling and good sauce coverage:

Warm Your Tortillas: Soft tortillas roll more easily and don’t crack. Warm them in the microwave wrapped in a damp towel or briefly on a dry skillet.
Mix Filling with Sauce: Stir some enchilada sauce into the turkey mixture before rolling. This keeps the filling juicy and helps bind flavors.
Layer Sauce Generously: Pour sauce on the bottom of the dish and over the rolled enchiladas. The sauce soaks in during baking, keeping everything moist.
Don’t Overbake: Around 20 minutes in the oven melts the cheese perfectly and heats through without drying out the tortillas.

Following these steps ensures your enchiladas stay tender, delicious, and easy to cut and serve. Plus, the cheese topping melts into the sauce for that perfect finish every time.

Equipment You’ll Need

Baking dish (9×13 inches) – just the right size to fit your rolled enchiladas and cook them evenly.
Skillet or frying pan – for sautéing onions, garlic, and warming the turkey filling.
Mixing bowl – easy to combine the turkey with sauce and spices.
Spatula or wooden spoon – great for stirring and spreading the filling.
Aluminum foil (optional) – helps cover the dish while baking to keep moisture in.

Flavor Variations & Add-Ins

Swap turkey for shredded chicken or cooked ground beef for a classic twist.
Add black beans or corn to the filling for extra texture and a vegetarian-friendly boost.
Use pepper jack cheese instead of cheddar for a little spicy kick.
Mix in chopped green chilies or jalapeños for more heat if you enjoy spice.

How to Make Turkey Enchiladas?

Ingredients You’ll Need:

For the Filling:

2 cups cooked turkey, shredded
1 cup onions, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
½ cup chopped cilantro (plus extra for garnish)
1 cup enchilada sauce (red), for mixing in the filling

For Assembling:

8-10 flour or corn tortillas
1 cup enchilada sauce, for pouring over enchiladas
2 cups shredded cheddar cheese or Mexican blend cheese

Optional Toppings:

Sour cream
Diced avocado
Pico de gallo (diced tomatoes, onions, cilantro)
Lime wedges

Time You’ll Need

This recipe takes about 15 minutes for prepping and cooking the filling, and another 20 minutes for baking. So in total, plan for around 35-40 minutes before you can enjoy this tasty dish.

Step-by-Step Instructions:

1. Prepare the Filling:

Preheat your oven to 375°F (190°C). Heat olive oil in a skillet over medium heat. Add the chopped onions and sauté for about 3-4 minutes until translucent. Add minced garlic, cumin, chili powder, salt, and pepper. Cook for another minute until fragrant. Then stir in the shredded turkey and 1 cup enchilada sauce. Mix well and warm through for 2-3 minutes. Remove from heat and stir in the chopped cilantro.

2. Assemble the Enchiladas:

Lightly grease a large baking dish. Pour a thin layer of enchilada sauce on the bottom of the dish to prevent sticking. Warm the tortillas until pliable, either in the microwave for 20-30 seconds wrapped in a damp towel or on a hot skillet. For each tortilla, spread a few tablespoons of the turkey mixture down the center and sprinkle some cheese inside if you like. Roll up tightly and place seam side down in the baking dish. Repeat with all tortillas and filling.

3. Bake & Serve:

Pour the remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle the rest of the shredded cheese on top. Bake for about 20 minutes, or until the cheese is melted, bubbly, and slightly golden. Remove from oven and let cool for 5 minutes. Garnish with dollops of sour cream, diced avocado, pico de gallo, and extra cilantro. Serve hot, with lime wedges on the side if you like.

Can I Use Frozen Turkey for This Recipe?

Yes, you can use frozen turkey, but make sure to fully thaw it in the refrigerator overnight before shredding and using in the recipe. This ensures even cooking and prevents excess moisture that could make the enchiladas soggy.

Can I Make Turkey Enchiladas Ahead of Time?

Absolutely! Assemble the enchiladas and cover them tightly with foil, then refrigerate for up to 24 hours before baking. When ready, bake as directed, adding a few extra minutes if baking cold from the fridge.

What’s the Best Way to Store Leftovers?

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or use a microwave for quicker reheating, though the oven helps keep the texture better.

Can I Substitute Corn Tortillas for Flour?

Yes! Corn tortillas are a classic choice for enchiladas and offer authentic flavor. Just warm them well before filling to prevent cracking when rolling. If you prefer softer tortillas, flour ones work perfectly too.