Serves a Crowd

Mexican Restaurant Style Turkey Enchiladas

November  1, 2016
1 Ratings
Photo by Leith Devine
  • Prep time 45 minutes
  • Cook time 30 minutes
  • Serves 6-8
Author Notes

Many years ago, I got a recipe from a a Mexican restaurant for their enchilada sauce. I've used it with great success to make enchiladas of all kinds. Enchiladas are great place to put all kinds of leftovers. They'll hold just about anything you can think of roll into a tortilla! —Leith Devine

What You'll Need
  • Enchilada Sauce
  • 3 tablespoons vegetable oil
  • 3 tablespoons flour
  • 2 tablespoons chile powder, more or less depending on spiciness
  • 1 tablespoon cumin
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon dried oregano
  • 1/4 teaspoon sugar
  • 3/4 teaspoon salt
  • 3 cups chicken broth
  • 8 ounces can tomato sauce
  • Enchiladas
  • 24 corn tortillas
  • 4 cups chopped turkey or chicken
  • 2 cups cooked vegetables (corn, peas, spinach etc.)
  • 1 can black olives, optional
  • 2 cups shredded colby jack or mexican cheese
  • 1 green chilies
  1. Enchilada Sauce: In a large saucepan, heat up the vegetable oil and add the flour to make a roux. Whisk for 2-3 minutes or until brown.
  2. Add chile powder, cumin, garlic and onion powder, oregano, sugar and salt. Cook 1-2 minutes until spices are fragrant.
  3. Add chicken broth slowly, whisking to prevent lumps. Whisk until thickened and add tomato sauce. Add more chicken broth if the sauce is too thick. Cook for 5-10 minutes and taste to adjust for seasonings.
  4. Set aside on low heat. Grease a 9 x12 casserole pan. Get all the enchilada fillings arranged within easy reach.
  5. Take 6 tortillas and wrap them in a damp paper towel. Microwave them for 1 minute to soften so they don't crack during assembly.
  6. Put a thick layer of sauce on the bottom of the pan. Remove one tortilla and dip it into the sauce. Put it into the pan and place turkey, vegetables, olives, chilies and a little cheese across the tortilla. To roll, fold the tortilla sides toward the middle, then roll up starting at the bottom. Place in the corner.
  7. Repeat, adding sauce to dip tortillas as needed. Finish by topping the enchiladas with the remaining sauce and sprinkle with the remaining cheese.
  8. Bake at 350 degrees for 30 minutes or until cheese is melted and casserole is bubbly.
  9. Serve with warm refried or black beans and Mexican rice.

See what other Food52ers are saying.

  • Leith Devine
    Leith Devine
  • Annie

6 Reviews

Annie February 20, 2020
Went ahead and made that terrific sauce the night before- dare say it was even yummier than just before assembling the casserole. Also used homemade chicken broth which made the sauce richer.
This recipe is a keeper!
Leith D. February 20, 2020
I'm so glad you liked it! The homemade sauce is much better than using canned.
Annie February 20, 2020
One more question while you’re on the line ;)
After filling them do you roll them over seam side down?
Leith D. February 20, 2020
Yes, they're less likely to open up if you put them seam side down.
Annie February 18, 2020
Wondering— Will it lessen the flavors if sauce was made up night before?
I made it to great reviews from guests but then had prepared it completely from scratch just before they arrived for dinner, and that was stressful!
Leith D. February 20, 2020
I've done it beforehand and it was fine!