Quick Turkey Enchiladas

If you’re looking for a new recipe to make for Cinco de Mayo (or any Mexi-themed meal), try these Quick Turkey Enchiladas! They’re super easy to make and quite tasty!

I made a few substitutions based on what I had on hand, such as using a shredded Mexican Four Cheese Blend instead of Monterey Jack cheese. I also used 7 medium soft-taco size flour tortillas instead of corn tortillas because I forgot to get ’em at the store (whoops!). The flour tortillas worked fine but I would’ve preferred the corn variety. I also skipped the jalapenos because I used a spicy enchilada sauce.

My flour tortillas were soft and pliable so I didn’t need to microwave them before filling and rolling. I spread a little enchilada sauce in the baking dish before adding the filled tortillas, and skipped spraying them with cooking spray. I baked the enchiladas until bubbly (20-30 minutes). Olé! 

Quick Turkey Enchiladas
– recipe from America’s Test Kitchen 30 Minute Suppers (Spring 2009)

Adding cheese to the warm turkey binds the mixture together, making assembly quick and easy. Serves 4.

1 Tablespoon olive oil
1 onion, chopped fine
2 garlic cloves, minced
1 pound ground turkey
3 cups shredded Monterey Jack cheese
2 1/2 cups red enchilada sauce (see note)
1/4 cup drained pickled jalapenos, chopped
1/2 cup chopped fresh cilantro
Salt and pepper
10 (6 inch) corn tortillas

Adjust oven rack to middle position and heat oven to 400 degrees. Grease a 13- by 9-inch baking dish. Heat oil in large skillet over medium-high heat until shimmering. Add onion and cook until lightly browned, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in turkey and cook until no longer pink, about 5 minutes. Stir in 2 cups cheese, 1/2 cup enchilada sauce, jalapenos, and cilantro. Season with salt and pepper.

Stack tortillas on plate, wrap with plastic, and microwave until pliable, about 1 minute. Top each tortilla with 1/4 cup of turkey mixture and roll tightly. Place seam-side down in pan and spray lightly with cooking spray. Top with additional 1 cup enchilada sauce and remaining cheese; cover with foil. Bake 10 minutes, remove foil, and continue baking until cheese is completely melted, about 5 minutes longer. Serve, passing remaining heated enchilada sauce at table.

Test Kitchen Note: You will need two 10-ounce cans of enchilada sauce for this recipe.