Easy Creamy Turkey Enchiladas

Name: Easy Creamy Turkey Enchiladas
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 1 tablespoon 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 to 10 (8-inch) flour tortillas; 1/3 cup sliced black olives; 2 tablespoons sliced green onions, including greens

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.

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.

Easy Creamy Turkey Enchiladas

Prep Time 15 mins

Cook Time 45 mins

Total Time 60 mins

Servings 4 servings

1 tablespoon butter
1 cup finely diced onion
1/2 teaspoon ground cumin
4 ounces cream cheese, at 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
8 to 10 (8-inch) flour tortillas
1 cup heavy cream
1 cup prepared tomatillo salsa verde
1 1/2 cups Monterey Jack cheese
1/3 cup sliced black olives
2 tablespoons sliced green onions, including greens

Sauté the 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.

Elise Bauer
Make the filling:

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.

Elise Bauer
Preheat the oven:

Preheat oven to 350°F. Butter the inside of a 9- x13-inch casserole dish.
Roll up the tortillas with filling:

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.

Elise Bauer

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.

Elise Bauer
Add the cream, salsa and 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.

Elise Bauer

Elise Bauer
Bake:

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

Elise Bauer
Sprinkle with olives and green onions:

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

Nutrition Facts (per serving)
1433	Calories
69g	Fat
143g	Carbs
60g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	1433
% Daily Value*
Total Fat 69g	88%
Saturated Fat 35g	175%
Cholesterol 230mg	77%
Sodium 1956mg	85%
Total Carbohydrate 143g	52%
Dietary Fiber 10g	37%
Total Sugars 9g
Protein 60g
Vitamin C 15mg	76%
Calcium 551mg	42%
Iron 10mg	54%
Potassium 996mg	21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.