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Creamy turkey enchiladas baked with cheddar and topped with diced tomato and cilantro in a vintage casserole dish.

Turkey Enchiladas

The creamy turkey filling has pecans tucked through it for an unexpected little crunch. Once the tortillas bake under jalapeño-flecked sauce and cheddar, yesterday's roast feels like a new supper.

By Betty Lou GardnerAbout 1 hour 30 minutesUpdated 2026-08-25

These Turkey Enchiladas are creamy, savory, and filled with tender turkey, toasted pecans, mild green chile flavor, and melted cheddar wrapped inside soft flour tortillas! Baked beneath a rich, creamy sauce until hot and bubbling, they make an easy comfort-food casserole that’s especially perfect for leftover holiday turkey.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I always warm the tortillas first because cold ones split apart almost immediately while I’m rolling them. This is one of my favorite ways to use leftover turkey because it clears some room in the refrigerator after the holidays without tasting like leftovers at all.

How to Make Turkey Enchiladas

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Creamy turkey filling mixed with cooked onion, cumin, and toasted pecans in a bowl, with shredded turkey and ingredients nearby.
01

Prepare the Filling

Mix softened cream cheese, cumin, tender turkey, cooked onion, and toasted pecans into a creamy filling.

Stack of small flour tortillas kept warm and flexible inside aluminum foil.
02

Warm the Tortillas

Heat the flour tortillas until soft, warm, and flexible enough to roll without cracking.

Turkey enchiladas rolled and arranged seam-side down in a vintage baking dish, with filling and tortillas nearby.
03

Roll the Enchiladas

Divide the filling among the tortillas, roll them snugly, and arrange them seam-side down in the baking dish.

Creamy jalapeño sauce being poured over rolled turkey enchiladas in a vintage baking dish.
04

Pour Over the Sauce

Whisk together the creamy jalapeño sauce and spread it evenly over every enchilada.

Turkey enchiladas baked until bubbling and topped with melted sharp cheddar in a vintage casserole dish.
05

Bake Until Bubbling

Bake covered until hot and bubbling, finish with melted cheddar, and rest briefly before garnishing.

Creamy turkey enchiladas baked with cheddar and topped with diced tomato and cilantro in a vintage casserole dish.

Turkey Enchiladas

The creamy turkey filling has pecans tucked through it for an unexpected little crunch. Once the tortillas bake under jalapeño-flecked sauce and cheddar, yesterday's roast feels like a new supper.

By Betty Lou Gardner

Prep25 minCook1 hrTotalAbout 1 hour 30 minutesDifficultyEasy
PrintReview

Ingredients

Scale

Scaling note: Scaling is withheld until recipe-specific quantities, method safety, and instruction synchronization are verified.

Turkey Filling

Creamy Enchilada Sauce

Topping

Garnishes

Instructions

  1. ½ cup onion, nonstick cooking spray
  2. 4 oz cream cheese, 1 tbsp water, ¾ tsp cumin, 4 cups turkey, ¼ cup pecans
  3. 12 flour tortillas
  4. filled tortillas
  5. 10 ½ oz chicken soup, 1 cup sour cream, 1 cup milk, 2 tbsp jalapeños
  6. ½ cup cheddar

Nutrition (Approximate Per Serving)

Yield

12 enchiladas — Serving size: 1 enchilada

Some ingredients could not be modeled and may meaningfully change the totals. Treat these values as a rough estimate.

Calories
310
Carbohydrates
20.5 g
Protein
20 g
Fat
16.5 g
Saturated Fat
7 g
Cholesterol
80 mg
Sodium
520 mg
Fiber
1.5 g
Total Sugars
4 g

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Betty Lou Gardner

Betty Lou Gardner

Betty Lou Gardner’s family recipes are preserved in Granny’s Recipe Box.

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