Chicken or Turkey Enchiladas


Do you feel like chicken or turkey tonight? Any leftovers can be re-jazzed into this divine Mexican entree. I use pepper jack cheese for a slight kick, but you can substitute Monterey jack or use a Mexican blend if you like it mild. The chiles are not hot, just flavorful. You can omit green onions, but don’t leave out the fresh cilantro. It’s what make this dish authentic. Here is my recipe and changes, but I suggest you double the ingredients and make 2 pans, one to eat and one to freeze. Refrigerate uncooked casserole and freeze with foil. Thaw for 24 hours and bake as directed adding about 15 minutes. I garnish mine with extra cilantro prior to baking and black olive slices if I have them, yum. Some like it with additional sour cream. Serve it with a salad and chips and salsa and you will wow your guest with an authentic taste.

Chicken or Turkey Enchiladas


  • 2 tablespoons Vegetable Oil
  • 2 tablespoons All Purpose Flour
  • 2 tablespoons chili powder
  • teaspoon ground cumin
  • 1 (14 oz.) can chicken broth (use your chicken or turkey broth that it was cooked in if you have any)
  • 1 (8 oz.) can tomato sauce
  • 1 teaspoon salt
  • 1 garlic minced garlic clove
  • 2 cups shredded cooked chicken or turkey
  • 1/2 cup thinly sliced green onions
  • 3/4 cup shredded Cheddar Cheese, divided
  • 3/4 cup Pepper Jack cheese, divided
  • 1/4 cup sour cream
  • 1 (4 oz.) can diced green chiles
  • 1/4 cup chopped fresh cilantro
  • Salt and freshly ground black pepper, to taste
  • Vegetable Oil
  • 12 (6-inch) corn tortillas


  1. HEAT oil in large saucepan. Stir in flour and chili powder. Cook 1 minute. Add cumin, chicken broth, tomato sauce, salt and garlic . Bring to boil and simmer 10 minutes.
  2. COMBINE chicken, green onions, 1/2 cup Cheddar, 1/2 cup Jack, sour cream, chiles and cilantro. Stir in 1/2 cup Enchilada Sauce, stirring until well blended. Season with salt and pepper.
  3. HEAT oven to 350°F. Spread a small amount of Enchilada Sauce over the bottom of dish. Spread 3 tablespoons of the chicken mixture in each tortilla and roll up. Place enchiladas, seam side down, side by side in prepared dish. Pour remaining sauce over. Top with remaining cheeses.
  4. BAKE 15 to 20 minutes or until sauce bubbles. Garnish with sour cream, sliced green onions and chopped cilantro.
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