Shredded Turkey Enchiladas Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Shredded turkey enchiladas with red chile sauce, sour cream, and Monterey Jack cheese baked in a casserole. A savory, comforting dish that makes good use of Thanksgiving leftovers for a Mexican-inspired meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 8 tablespoons canola or vegetable oil, (divided)
- 1 cup chopped yellow onion
- 2 4-ounce cans diced green chiles
- 1 1/2 teaspoons cumin
- 1 teaspoon garlic powder
- 1/2 cup sour cream, (plus more for serving)
- 4 cups shredded cooked turkey meat
- 3 cups shredded Monterey Jack cheese, (divided)
- 28-ounce canned red enchilada sauce
- 12 corn tortillas
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 1368mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 623mg
- Calcium
- 503mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1368MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.