You know when you stumble upon a recipe so delightful, it feels like finding a hidden gem in your culinary map? That’s exactly what these turkey enchiladas are. Imagine the cozy embrace of spices mingling with tender turkey, all wrapped up and topped with melty cheese—it’s like a warm hug on a plate. I remember the first time I made them, the aroma alone was enough to make my neighbor curious enough to knock on my door and ask for the recipe.
Steps
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. Transfer the enchilada sauce into a bowl for easy access.
- In a small bowl, combine the Cheddar-Jack cheese, chopped onion, and black olives.
- Lightly coat a small skillet with oil and heat it over low. Soften a tortilla by cooking it for 15 to 30 seconds on each side, then dip it in enchilada sauce. Place some turkey and cheese mixture in the center, roll it up, and arrange it in the prepared dish.
- Repeat the previous step to make and roll 11 more enchiladas, adding oil as needed. Arrange them to cover the bottom of the baking dish.
- Pour enchilada sauce over the rolled tortillas, then proceed to prepare the remaining 12 enchiladas following the same steps. Top with the remaining sauce and sprinkle the rest of the cheese mixture.
- Bake in the preheated oven for about 20 minutes, until the cheese is fully melted.
Ingredients
- 2 cups of shredded Cheddar and Monterey Jack cheese blend
- 1 (19-ounce) can of red enchilada sauce
- 1 medium chopped onion
- 1 (2-ounce) can of sliced black olives
- 1 tablespoon of oil, divided, with more if necessary
- 24 corn tortillas, 6 inches each
- 4 cups of cooked, chopped turkey
Nutritional Values
Calories: 4038 | Total Fat: 204g | Saturated Fat: 90g | Cholesterol: 816mg | Sodium: 2994mg | Total Carbohydrate: 324g | Dietary Fiber: 48g | Total Sugars: 12g | Protein: 246g | Vitamin C: 54mg | Calcium: 2442mg | Iron: 24mg | Potassium: 3768mg
FAQ
- Can I use a different type of cheese instead of Cheddar-Monterey Jack blend?
- Yes, you can substitute the Cheddar-Monterey Jack cheese with other types like mozzarella, pepper jack, or any cheese that melts well and complements the flavors of enchiladas.
- Is it possible to use flour tortillas instead of corn tortillas?
- Absolutely, you can use flour tortillas if you prefer them over corn tortillas. They might alter the texture slightly but will still taste great.
- What can I use in place of turkey if I want a different protein?
- You can replace turkey with other proteins such as chicken, beef, or even beans for a vegetarian option.
- How can I make this dish spicier?
- To add more heat, you can include chopped jalapeños, use a spicier enchilada sauce, or add a pinch of cayenne pepper to the cheese mixture.
- Can I prepare this dish in advance?
- Yes, you can assemble the enchiladas ahead of time and refrigerate them. When ready to serve, simply bake them in the oven until heated through and the cheese is melted.
Tips
- Warm each corn tortilla briefly in a skillet with a light coating of oil to make them pliable and prevent them from cracking while rolling.
- Dip each softened tortilla in the enchilada sauce immediately after heating to ensure they soak up the flavor and remain moist.
- Assemble the enchiladas with a balance of turkey and cheese filling to ensure each bite is flavorful and satisfying.
- For a golden, bubbly top, ensure the cheese is evenly spread over the enchiladas before baking.
Equipment
- 9×13-inch Baking Dish
- Small Skillet
- Basting Brush for oil application
- Mixing Bowl for combining ingredients
