Turkey Enchiladas

Ingredients

• 560 g (4 cups)shredded turkey
• 15 g (¼ cup), plus extra for garnishsliced spring onions
• 1 tspsmoked paprika or sweet paprika
• 1 tspcumin
• ½ tspkosher salt
• ½ tspgarlic powder
• ½ tspblack pepper
• 10 (15 cm/6-inch)flour or corn tortillas
• 142 g (5 oz; about 1¼ cups)shredded Monterey Jack cheese
• 142 g (5 oz; about 1¼ cups)shredded mature Cheddar cheese
• 480 ml (2 cups), dividedenchilada sauce

Instructions

1. 1

   Heat the oven

   Set the oven rack in the centre and preheat the oven to 204°C (400°F).

2. 2

   Mix the filling

   In a large bowl, combine the turkey, spring onions, cumin, paprika, salt, garlic powder and black pepper. Stir in ¼ cup of the Monterey Jack and ¼ cup of the Cheddar.

3. 3

   Warm the tortillas

   Warm each tortilla in a pan over medium-high heat for 10–15 seconds per side, until lightly toasted and pliable. Stack them on a plate and cover with a kitchen towel to keep warm.

4. 4

   Assemble the enchiladas

   Lightly coat a 33 × 23 cm (13 × 9-inch) baking dish with cooking spray or oil. Spread ½ cup of the enchilada sauce over the base. Put about ⅓ cup of filling down the centre of each tortilla, roll it into a cylinder and place it seam-side down in the dish. Repeat until all 10 enchiladas are arranged in the dish. Spread the remaining sauce over them and top with the remaining Monterey Jack and Cheddar.

5. 5

   Bake the dish

   Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for about 5 minutes more, until the cheese has melted and is bubbling.

6. 6

   Garnish and serve

   Scatter spring onions over the enchiladas and serve hot.

What are turkey enchiladas?

Enchiladas are a Mexican dish of tortillas filled, rolled and covered with sauce before baking. This version uses cooked turkey, making it a useful way to put holiday leftovers to work.

The filling combines warm spices with two cheeses, while sauce under and over the rolls helps bring the casserole together. A brief uncovered bake finishes the top with melted, bubbling cheese.

Nutrition and macros by portion

The nutrition label shows one serving as written: 239 calories, 19g protein, 17g carbs, 11g fat.

The tortillas and enchilada sauce provide most of the carbohydrates, while the cheese contributes much of the fat and the turkey supplies most of the protein. Pair an enchilada serving with a generous side of vegetables or salad for a more balanced plate.

Build a savoury filling

Turkey: shredded cooked turkey is easy to tuck into the tortillas and takes on the cumin, paprika, garlic and pepper. Keep the pieces fairly small so the filling is easier to portion and roll.

Cheese: a little Monterey Jack and Cheddar goes into the filling, with the rest saved for the topping. This gives the rolls flavour as well as a cheesy finish.

Keep the tortillas pliable

Warmth: heat each tortilla briefly in a pan until it is lightly toasted and flexible. A kitchen towel over the stack helps keep the warmed tortillas pliable while you work.

Handling: fill and roll the tortillas one at a time, then set each seam-side down in the dish. This keeps the rolls closed as you add the sauce and cheese.

Layer the sauce carefully

Base layer: spread ½ cup of sauce across the bottom of the baking dish before adding the enchiladas. It gives the undersides contact with the sauce as they bake.

Top layer: spread the remaining sauce over the arranged rolls, then add the reserved cheese. Cover the dish for the first part of baking and uncover it for the final few minutes.

Look for bubbling cheese

Covered bake: the dish spends 20 minutes in the oven under foil. Then bake it uncovered for about 5 minutes more.

Doneness cue: the cheese should be melted and bubbling before you take the casserole out. Add the spring onion garnish just before serving.

Round out the meal

Fresh sides: serve the enchiladas with a crisp green salad or sliced vegetables to bring a fresh contrast to the rich, saucy topping.

Hearty sides: rice or beans can make the meal more filling. Since the enchiladas already include tortillas, choose the amount of extra starch to suit your table.

Recipe notes & tips

• Warm the tortillas in batches and keep the stack covered while assembling.
• Use a large bowl so the turkey and seasonings can be mixed evenly.
• Measure out the cheese for the filling before adding the rest to the topping.
• Spread the first ½ cup of sauce over the base of the dish before laying in the rolls.
• Keep the enchiladas seam-side down so they stay rolled as you top them.
• Watch for bubbling cheese during the final uncovered bake.

Variations

• Use corn tortillas: choose 15 cm corn tortillas instead of flour for a different texture.
• Choose sweet paprika: swap it for the smoked paprika for a milder smoky note.
• Add extra spring onions: scatter more over the finished dish for a sharper garnish.
• Use leftover chicken: replace the shredded turkey with cooked shredded chicken.
• Adjust the cheese: use more of either Monterey Jack or Cheddar while keeping the total amount the same.

Common mistakes to avoid

• Cold tortillas: they can crack when rolled; warm each one until pliable first.
• Overfilling: too much filling makes the tortillas harder to close; use about ⅓ cup per tortilla.
• Loose rolls: place each enchilada seam-side down so it stays closed in the dish.
• Skipping the base sauce: spread ½ cup on the dish bottom before arranging the rolls.
• Leaving the foil on: uncover for the final 5 minutes so the cheese can become bubbly.
• Baking too long uncovered: follow the brief final bake and take the dish out once the cheese is melted and bubbling.

How to store

Refrigerate leftover enchiladas in a covered container for up to 3–4 days. Reheat until hot throughout, either in the oven covered with foil or in the microwave.

Frequently asked questions