Turkey enchiladas
Need a new idea for your next Tex-Mex night? Look no further, as these turkey enchiladas are ready to step in! Soft pancakes wrap around a generous, flavourful turkey filling featuring black beans and onions. They sit neatly at the bottom of an ovenproof dish before being topped with taco sauce and a generous layer of mozzarella. The final touches of fresh coriander, jalapeños, avocado, and lime complete the meal in proper Tex-Mex fashion.
Ingredients
Pancakes
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4
Eggs
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150 g
Plain flour
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50 g
Wholemeal flour
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1 tsp
Salt
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Freshly ground pepper
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Butter for frying
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Filling
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Olive oil
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1
Onion
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2
Garlic cloves
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450 g
Shredded turkeys
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1 can
Black beans, drained and rinsed
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200 ml
Taco sauce
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Assembling
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125 g
Grated mozzarella
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200 ml
Taco sauce
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Jalapeño peppers, finely chopped
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To serve
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Fresh coriander
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Lime wedges
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Avocados slices
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Instructions
Pancakes
Filling
Assembling
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Leftover turkey is an excellent choice for this recipe, as it shortens the preparation time and provides a practical way to use leftover cooked meat from a previous meal. Shred it into even pieces so it heats evenly in the pan, and fold it into the filling once the onions and beans have softened.
A well-heated pan helps the pancakes set at once and keeps them smooth. If the pan is too cold, the batter settles slowly and tends to cling, making flipping a struggle and potentially leading to tearing. Give the pan a few minutes to warm up before you pour the batter, and keep the temperature steady so the surface colours evenly and the pancakes stay flexible enough to roll.
FAQ: Questions about turkey enchiladas
Join us as we answer common questions about turkey enchiladas, including storage, freezing, and serving ideas.
What is the best way to roll the enchiladas?
The best way to roll the enchiladas is to place the pancake on a flat surface, spoon the filling along the centre, and fold the sides over it with a steady motion. Start by lifting the edge closest to you, fold it over the filling, and keep rolling until you reach the far side. Keep the rolls nice and snug so they hold their shape in the oven, and place them seam-side down in the dish to keep them secure during baking.
What can I serve with turkey enchiladas?
Serve your turkey enchiladas with a fresh element on the side, such as a leafy salad or sliced tomatoes with a light dressing. Rice with lime and coriander also works well, and a bowl of guacamole or crème fraiche provides a smooth contrast to the warm filling.
How do I store leftover turkey enchiladas?
Store your leftover turkey enchiladas in an airtight container in the fridge once they have cooled. Keep them in a single layer so they do not press against each other. They remain good for up to three days. To reheat them, place them in an ovenproof dish, cover the top lightly, and warm them in the oven at 180 °C until they are hot all the way through.
Can I freeze turkey enchiladas?
Yes, you can freeze turkey enchiladas. Let them cool to room temperature, then place them in a freezer-safe container. They freeze well for up to three months. Once you are ready to serve them again, thaw them in the fridge overnight, then warm them in an ovenproof dish at 180 °C until they are hot all the way through.
Nutritional values per serving
Energy:
430 Kcal
| Energy distribution % | Nutritional values per serving | |
|---|---|---|
| Fibre | - | 7.7 g |
| Protein | 42.3 % | 44.8 g |
| Fat | 34.2 % | 16.6 g |
| Carbohydrates | 23.5 % | 24.8 g |
Delicious homemade turkey enchiladas
Tex-Mex has a way of tempting us towards takeaway on busy evenings, but these turkey enchiladas show how much more enjoyable a homemade version can be. And you will probably have them ready on the table before a delivery driver even starts the engine.
The soft pancake folds around the hearty turkey filling, holding it snugly so every roll stays firm in the oven. Once baked, the toppings step in with all the colour and character you expect from Tex-Mex cooking. The creamy avocado takes the edge off the spicy jalapeños, while coriander and lime bring a fresh lift to the whole meal.
Explore even more delicious enchilada moments with our recipes for vegetarian enchiladas and salsa verde enchiladas.
With taco sauce, black beans, and grated mozzarella
The filling draws its depth from taco sauce, with its tomato-based spiciness, while the black beans provide an earthy bite that fits naturally with the tender turkey. Once everything is rolled and nestled into the dish, the grated mozzarella steps in as the comfort-maker. It melts into a thick, bubbling blanket that hugs the rolls and turns golden at the edges. It gives the whole tray a warm, generous feel, with that unmistakable pull-apart stretch we are all looking forward to.
Serve with your favourite sides
Turkey enchiladas are delicious on their own, but they do not mind a little company either. You can keep things classic with pico de gallo, guacamole, or a chunky tomato salsa; they are all fresh and lively side options.
If you prefer a more substantial meal, rice with lime and coriander pairs well, and arroz rojo, the well-known Mexican red rice, is always a reliable choice. Each option complements the enchiladas naturally, helping to create a hearty dinner.
Make it your own
There are plenty of ways to shape these turkey enchiladas with whatever you have at hand, and the filling is the easiest place to start. Diced red pepper or corn fit easily into the recipe; both bring a soft sweetness, with the red pepper offering an earthier feel and the corn a brighter one. Do not worry if you do not have black beans, because kidney, pinto, and cannellini beans work just as well. A spoonful of tomato purée in the pan will make the filling even richer without changing the overall mood of the recipe. And, if you enjoy a bit more heat, cayenne pepper or chilli flakes will take it there in seconds.
The cheese layer also leaves room to play. You can keep the mozzarella and mix it with other cheeses, or set it aside and try a new direction. For example, try Gouda, as it melts easily and has a slightly nutty sweetness. On the other hand, mature cheeses, such as sharp Cheddar or aged Red Leicester, offer a stronger, slightly tangy flavour that contrasts nicely with the richness of the filling.
