Chicken Or Turkey Enchiladas
Creamy chicken or turkey enchiladas layered with cheeses and green chiles, baked to perfection—perfect for family dinners or potlucks craving comfort food with a zesty twist.
Ingredients
Instructions
- Layer the ingredients in a large rectangle baking dish: tortillas, chicken or turkey mixture, and grated cheese.
- Repeat layers, ending with grated cheese on top.
- Bake at 350°F for 30 to 40 minutes.
- Let sit at least 10 minutes before serving.
- Best to bake the night before serving.
Tips & Substitutions
For added flavor, consider using shredded rotisserie chicken or leftover chicken from recipes like One Pan Potatoes And Chicken. You can substitute the cream soups with homemade versions or use low-fat alternatives for a lighter dish. If you prefer a spicier kick, add jalapeños or a dash of hot sauce to the filling. For a vegetarian option, replace the meat with black beans or sautéed vegetables.
Serving Suggestions
Serve the enchiladas with a dollop of sour cream and fresh cilantro for a burst of flavor. They pair wonderfully with a side of Mexican rice or a crisp green salad. For an extra treat, serve with homemade guacamole or chips and salsa. This dish is perfect for casual gatherings or family dinners, and it's a great way to enjoy classic Mexican recipes.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the enchiladas in a baking dish, cover with foil, and warm in a preheated oven at 350°F for about 20 minutes, or until heated through. You can also microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Or Turkey Enchiladas contains roughly 427 calories, with 19g protein, 30g carbohydrates, and 26g fat. It is an excellent source of calcium (40% of the Daily Value), protein (37% of the Daily Value), and vitamin A (29% of the Daily Value). Note that it is relatively high in sodium, at 889mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Absolutely! You can prepare the enchiladas a day in advance and refrigerate them before baking. Just cover the baking dish tightly with foil. When ready to bake, remove the foil and follow the instructions for baking. This makes them a convenient option for busy weeknights or entertaining.
What can I substitute for the cream soups?
If you want to avoid canned soups, you can make a simple homemade sauce using chicken broth, milk, and a bit of flour or cornstarch for thickening. Alternatively, you can use a store-bought cream sauce or a béchamel sauce for a creamy texture.
Can I freeze the enchiladas?
Yes, you can freeze the assembled enchiladas before baking. Wrap them tightly in plastic wrap and then in foil to prevent freezer burn. When ready to cook, thaw them in the refrigerator overnight and then bake as directed. This is a great way to have a quick meal ready to go!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).