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🌶️ Chicken & poultry

Turkey enchiladas

A handwritten little casserole card with very cozy energy

⏱️ Time estimate: about 35 to 40 minutes

A simple layered enchilada bake with torn corn tortillas, chicken or turkey, grated cheese, green chiles, onion, and a creamy sauce made from soup, buttermilk, oregano, and cumin.

Turkey enchiladas on a plate

Ingredients

  • Corn tortillas
  • Sliced or shredded cooked chicken or turkey
  • 1/2 pound grated cheese
  • 1 can cream of chicken soup
  • 1 can cheddar cheese soup
  • 1 cup buttermilk, or milk with 1 tablespoon vinegar
  • 1 cup chopped onion
  • 1 1/2 cans chopped green chiles
  • Oregano, to taste
  • Cumin, to taste

Instructions

  1. Make the sauce. In a bowl, stir together the cream of chicken soup, cheddar cheese soup, buttermilk, chopped onion, green chiles, oregano, and cumin.
  2. Layer the casserole. In a baking dish, layer some of the sauce, then torn corn tortillas, then the chicken or turkey, then grated cheese. Repeat the layers until everything is used up, finishing with sauce and cheese on top if you like.
  3. Bake. Bake at 375°F for 20 to 25 minutes, until hot and bubbly.
  4. Microwave option. The card also notes you can microwave it for 10 to 15 minutes instead.
  5. Serve. Let it sit a few minutes before scooping so the layers settle a bit.

This recipe card leaves the tortilla and meat amounts flexible, so it reads like the kind of casserole you build by eye and by heart.