Saucy Turkey Enchiladas

Prep Time
Cook Time
Ready In

Recipe: #36021

December 05, 2020

"I nicked this sauce idea from Epicurious, the rest is more me. Usually, I use the canned enchilada sauce thinned with tomato sauce, and bake until the sauce is in the tortillas. In this method, the sauce is floating around the plate and is more restaurant-style. Using a fork to fold the enchiladas keeps your fingers clean. Skip the turkey and the filling is a good vegetarian choice, I'd just double-up on the beans. (I just saved a cup of the filling before adding the turkey for our vegetarian daughter.)"

Original is 4 servings


  • Serving Size: 1 (698.7 g)
  • Calories 880.2
  • Total Fat - 48.8 g
  • Saturated Fat - 21.4 g
  • Cholesterol - 123.6 mg
  • Sodium - 2272.5 mg
  • Total Carbohydrate - 69.9 g
  • Dietary Fiber - 13.2 g
  • Sugars - 21.1 g
  • Protein - 43.6 g
  • Calcium - 698.1 mg
  • Iron - 5.4 mg
  • Vitamin C - 41.1 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Preheat oven to 350.

Step 2

Soften the onion in oil in a large saucepan

Step 3

Add canned tomatoes, enchilada sauce, cilantro

Step 4

Simmer the sauce while prepping the filling

Step 5

Saute the poblano in oil at medium temp., add the pinto beans

Step 6

Season as desired using Adobo, fajita seasoning, or cumin

Step 7

Add a ladle of your simmering sauce, about 1/2 cup.

Step 8

Turn off the heat on the sauce. Immersion blend if you want to break up the onion and tomato. Mix in more cilantro.

Step 9

Microwave your turkey to get it hot (unless you have a really large skillet)

Step 10

Add the pepper/bean to the turkey, mix in the sour cream, keep warm

Step 11

Microwave tortillas for one minute to get them pliable. (Avoid 'soft' tortillas for this recipe.)

Step 12

Assemble by laying a tortilla on a plate, spread 1/4 cup or more of sauce on top, to the edges. Put filling across the center, layer with cheese. Use a fork to fold it in half, then roll it so it is sitting on top of the flaps of the tortilla. Pour more sauce over, getting to the edges. Top with cheese. Build a second one next to it, then put it in the oven. Make three more plates.

Step 13

Once the cheese is melted, take out of the oven and let sit so the plate cools a bit before serving. Top with whatever you like, tomatoes, onions, cilantro, black olives, jalapenos. And put more sauce on if you like too, you'll have a cup or more left over.


  • You shouldn't worry about putting your plates in the oven at 350 for just a little while.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • Be sure to choose a mild enchilada sauce if you don't want too much spice.
  • If you want to make a vegetarian version of this recipe, double up on the beans and omit the turkey.

  • Instead of turkey meat, use cooked chicken breast. This substitution will provide a leaner source of protein while still maintaining the same flavor profile.
  • Instead of Jack cheese, use Pepper Jack cheese. This substitution will add a bit of spice to the enchiladas, making them more flavorful and interesting.

Vegan Variation Substitute the turkey with tofu and double the amount of pinto beans. Use vegan sour cream or mayo instead of regular sour cream. Use vegan cheese instead of Jack cheese.

Mexican Street Corn: Mexican Street Corn is a delicious side dish that pairs perfectly with Saucy Turkey Enchiladas. It's made with grilled corn, mayonnaise, chili powder, and Cotija cheese, and is a great way to add a bit of crunch and flavor to the meal. The mayonnaise and cheese help to balance the flavors of the enchiladas, while the chili powder adds a bit of heat.

Black Bean Soup: Black Bean Soup is a delicious and hearty dish that pairs well with Mexican Street Corn and Saucy Turkey Enchiladas. It's made with black beans, tomatoes, onions, garlic, and spices, and is a great way to add a nutritious and flavorful element to the meal. The beans provide a great source of protein, while the tomatoes and spices add a flavorful kick. The soup also helps to round out the meal, making it a great choice for dinner.


Q: What kind of cheese should I use?

A: Shredded Jack cheese (colby jack) is recommended for this recipe.

Q: How long should I cook the dish?

A: Cook the dish for approximately 25-30 minutes or until the cheese is melted and bubbly.

1 Reviews

David Jung

My own recipe, just used it again with chicken and red peppers. The verdict: turkey and poblano pepper is better!


review by:
(22 Apr 2021)

You'll Also Love

Fun facts:

Fun Fact 1: The dish "Saucy Turkey Enchiladas" is said to be a favorite of the late actor, Paul Newman. He was known to be an avid cook and was a fan of Mexican cuisine.

Fun Fact 2: Enchiladas are said to have originated in Mexico in the early 19th century. The dish is believed to have been created by the Mayan Indians, who used corn tortillas to wrap food and spices in a similar manner.