Cheesy Turkey Enchiladas

Ingredients

• 8corn tortillas
• 300 g (2 cups)cooked turkey, shredded
• 10 ml (2 teaspoons)taco seasoning
• 60 g (1/4 cup)cream cheese
• 15 g (1/4 cup)fresh coriander, chopped
• 200 g (2 cups)mozzarella cheese
• 480 ml (2 cups)tomatillo salsa verde
• 80 ml (1/3 cup)sour cream
• for fryingrapeseed oil
• to servepico de gallo

Instructions

1. 1

   Preheat the oven

   Heat the oven to 190°C (375°F).

2. 2

   Mix the filling

   Combine the shredded turkey, taco seasoning, cream cheese, chopped coriander and 1/2 cup of the mozzarella.

3. 3

   Soften tortillas

   Heat a thin layer of rapeseed oil and fry each tortilla for 5 seconds per side, just until pliable rather than crisp. Drain them on kitchen paper.

4. 4

   Fill the tortillas

   Put 1/4 cup of filling into each tortilla and wrap it tightly.

5. 5

   Arrange in the dish

   Pour 1/2 cup of tomatillo salsa verde into the bottom of a baking dish. Lay the tortillas seam-side down over the sauce, then cover them with the remaining salsa.

6. 6

   Add the toppings

   Drizzle the sour cream over the enchiladas and scatter on the remaining mozzarella.

7. 7

   Bake until golden

   Bake uncovered for 20–30 minutes, until bubbling and golden brown. If needed, finish under the grill for a few minutes.

8. 8

   Serve with pico

   Serve the enchiladas with pico de gallo.

What are enchiladas?

Enchiladas are tortillas filled, rolled and covered with sauce before baking, a familiar format in Mexican cooking. This version uses tomatillo salsa verde and cooked turkey for a tangy, hearty filling.

Turkey and cream cheese make the centre savoury and creamy, while mozzarella melts over the top. Pico de gallo adds a fresh contrast at the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 530 calories, 37g protein, 17g carbs, 26g fat.

The corn tortillas and salsa provide most of the carbohydrates, while mozzarella, cream cheese, sour cream and frying oil contribute much of the fat. Turkey and mozzarella are the main sources of protein. Serve with extra pico de gallo or a green salad for a fresh, vegetable-rich side.

Build a balanced filling

Turkey: Shredded cooked turkey mixes easily with the seasoning and cheese, so the filling stays easy to portion. Use meat that is moist rather than dried out.

Soften the corn tortillas

Brief frying: A few seconds in hot oil makes corn tortillas flexible enough to roll without cracking. Keep the oil in a thin layer and avoid frying them until crisp.

Drain well: Set the softened tortillas on kitchen paper before filling. This removes excess surface oil and makes them easier to handle.

Layer sauce and cheese

Sauce underneath: The first portion of salsa coats the base of the baking dish and helps keep the tortillas from sticking. Arrange them with the seam facing down so they are less likely to unroll.

Cheese on top: The remaining mozzarella melts into a bubbling cover, while the sour cream adds a tangy finish. Spreading the sauce over the rolled tortillas helps protect them as they bake.

Watch for the right finish

Bubbling edges: Bake for 20–30 minutes at 190°C (375°F), checking for hot, bubbling sauce and a golden cheese topping. The exact time can vary with the size and material of the dish.

Extra colour: If the enchiladas are hot but need more browning, use the grill for a few minutes and watch them closely.

Serve and balance the plate

Fresh topping: Serve pico de gallo alongside or over the enchiladas for a crisp, bright contrast to the melted cheese and creamy filling. A simple green salad or extra vegetables also work well.

Recipe notes & tips

• Warm the filling ingredients slightly if the cream cheese is too firm to mix smoothly.
• Keep the tortillas covered after frying so they stay pliable while you fill them.
• Use a shallow dish that holds the rolled tortillas snugly in one layer.
• Distribute the salsa evenly so the tortillas are coated across the dish.
• Let the enchiladas stand briefly after baking to make serving easier.

Variations

• Add black beans: Fold drained black beans into the turkey filling for extra substance.
• Change the cheese: Use grated Monterey Jack or a mild cheddar in place of some mozzarella.
• Add heat: Mix chopped green chilli into the filling or serve sliced chilli alongside.
• Use leftover chicken: Swap the cooked turkey for an equal amount of shredded cooked chicken.
• Add vegetables: Stir cooked sweetcorn or finely chopped sautéed peppers into the filling.

Common mistakes to avoid

• Crisping the tortillas: Fry them only for 5 seconds per side so they remain flexible for rolling.
• Overfilling: Measure about 1/4 cup of filling per tortilla so the wraps close neatly.
• Placing seams upwards: Set each rolled tortilla seam-side down to help keep it closed.
• Using too little sauce: Cover the base and the tops as directed to keep the tortillas from drying out.
• Leaving the grill unattended: Watch closely during the final few minutes, as the cheese can brown quickly.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in an oven at 180°C until hot throughout, or microwave individual portions; the tortillas will soften as they sit in the sauce.

Frequently asked questions