Creamy Cheesy Turkey Enchiladas

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Photography Credit: Elise Bauer

Why cook an extra big turkey for Thanksgiving or the holidays? Lots of leftovers!

Here’s one of the best ways I can think of to use some of that leftover turkey—creamy cheesy turkey enchiladas—flour tortillas filled with chopped cooked turkey, mashed sweet potatoes, and cream cheese, and then smothered in a creamy salsa verde sauce, sprinkled with shredded Jack and baked until bubbly.

Crazy good! As in I don’t want to share any of it good. As in if I have to share it I better make a double batch good. Which means we’ll need a bigger turkey.

Creamy Cheesy Turkey Enchiladas

Green chiles and cream pair beautifully together, because the cream moderates the heat of the chiles, helping you to better taste the flavor of the chiles. (See our roasted poblanos in cream sauce.)

So, even though this type of cream-based enchilada is more Tex-Mex than Mex, it incorporates classic Mexican flavors. The green chiles in the salsa verde play well with the cream, and the tangy tomatillos of the salsa verde help cut through the richness of the sauce.

Creamy Cheesy Turkey Enchiladas Recipe

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  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • Yield: Serves 4

Ingredients

  • 1 Tbsp butter
  • 1 cup finely diced onion
  • 1/2 teaspoon ground cumin
  • 4 ounces cream cheese, room temperature
  • 3/4 cup cooked sweet potato (can sub cooked carrots, squash, or pumpkin)
  • 2 1/2 cups chopped cooked turkey meat
  • 1 teaspoon kosher salt
  • 1 cup heavy cream
  • 1 cup prepared tomatillo salsa verde
  • 1 1/2 cups grated Monterey Jack cheese
  • 8-10 flour tortillas, about 8-inches wide
  • 1/3 cup sliced black olives
  • 2 Tbsp sliced green onions, including greens

Equipment needed

  • A 9x13-inch casserole dish

Method

1 Sauté onions in butter, add cumin: Melt butter in small saucepan on medium high heat. Add the finely diced onion and sauté until golden and lightly browned. Stir the ground cumin into the onions and cook for a minute more. Remove from heat and let cool.

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2 Mix together the cream cheese, sweet potato, cooked chopped turkey, the cooked onions, and a teaspoon of salt with your (clean) hands in a medium bowl.

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3 Roll up tortillas with filling: Preheat oven to 350°F. Butter the inside of a 9x13-inch casserole dish. Working one flour tortilla at a time, place about 1/4 to 1/3-cup of the filling mixture into the center of a tortilla, spreading it out in a line from one side to the other.

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Roll up the tortilla and place it seam-side down in the casserole dish. Repeat with the rest of the tortillas until the dish is filled.

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4 Add cream, salsa, cheese: Pour heavy cream over all of the enchiladas in the dish. Spread one cup of tomatillo salsa over the top of the enchiladas. Sprinkle with the grated jack cheese.

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5 Bake in a 350°F oven, uncovered, for 25 minutes, or until the cheese is completely melted and the enchiladas are heated through.

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6 Sprinkle with olives and green onions: Remove from oven and sprinkle with sliced black olives and chopped green onions. Serve immediately.

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Creamy cheesy turkey enchiladas

Showing 4 of 18 Comments

  • Kara

    Absolutely loved this recipe! I kinda have a love affair with sweet potatoes, which my husband finds annoying sometimes. He didn’t even realize they were in there! Definitely going to be an after Thanksgiving tradition for us. Thank you!

  • Cheryl

    Made exactly as written. This is awesome. Even my husband liked it …. although I didn’t tell him it had sweet potatoes and cream cheese. Reheated it tends to dry out a little bit, but stlll delicious.

  • Diana

    I’m going to try this tonight. My mom always made turkey enchiladas the day after Thanksgiving, which us kids thought was best meal. ever. Looking back, it was probably just turkey rolled up in tortillas with Hunt’s tomato sauce thrown over. Maybe some cheese. Anyway, I’m trying this recipe tonight with leftover turkey. Love the ease and the ingredients, minus the sweet potatoes. It’s only April, but I like cooking a turkey every now and then outside of the holidays. It’s way tastier than chicken.

  • Steffanie

    Fabulous! I used carrots and leeks. Thank you!

  • Claudia Yanez

    I’m making my second batch. These are great, I especially love the sweet potato in the recipe, I never would have tried that. Thank you for sharing!

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