Creamy Spinach Turkey Enchiladas

What I Love About This Creamy Turkey and Spinach Enchiladas

I built this recipe around my family’s favorite way to stretch a big turkey, and it’s become one of the first things I make after any holiday dinner.

• No enchilada sauce to simmer or blend. It’s the same simple cream sauce base I use in my creamy shrimp enchiladas and my vegetarian spinach mushroom eEnchiladas, just a quick whisk instead of a traditional red or green sauce.
• It’s a genuinely good way to sneak in a vegetable. Even my pickiest eater doesn’t notice the spinach once it’s wrapped up with cheese and turkey.
• Flour tortillas hold up through rolling and baking without cracking, so I don’t lose half the filling before it even hits the pan.
• I always have the ingredients on hand after a holiday, which makes this an easy answer to “what do we do with all this turkey.”

Key Ingredient Notes

• Turkey: Use leftover roasted turkey, a mix of light and dark meat gives you the juiciest filling, or shred a couple of turkey breasts if you’re not working from holiday leftovers.
• Spinach: Fresh baby spinach wilts down fast right in the same pan as the onions. If you only have frozen, thaw it completely and squeeze out as much liquid as you can first, or the filling will turn watery.
• Monterey Jack cheese: It melts smooth and doesn’t overpower the filling. Buy a block and shred it yourself if you can. Pre-shredded bags are coated in anti-caking agents that keep the cheese from melting as smoothly.
• Flour tortillas: Look for 8-inch “soft taco” size. They’re more pliable than corn tortillas and won’t crack when you roll or bake them.
• Heavy whipping cream: This is what gives the sauce its rich, velvety texture. Don’t substitute half-and-half or milk, the sauce will be thin and can break in the oven.
• Sour cream: Adds the tang that balances all that richness. Stick with full-fat, original sour cream for the best texture.

How to Make Creamy Turkey and Spinach Enchiladas

1. Sauté the onion. Heat oil in a pan over medium heat and cook the onion until it softens.
2. Add the garlic and spinach. Stir in the garlic and cook for just a few seconds, until fragrant, then add the spinach. Cover and let it wilt down, stirring occasionally so it cooks evenly.
3. Stir in the turkey. Once the spinach is fully wilted, mix in the turkey and take the pan off the heat.
4. Prep the baking dish. Preheat the oven to 375°F and lightly grease a 9×9-inch baking dish.
5. Fill and roll the tortillas. Spread shredded cheese down the center of each tortilla, then top with the turkey and spinach filling. Roll each one up and place it seam-side down in the baking dish.

6. Make the sauce. Whisk together the heavy cream, sour cream, garlic powder, salt, and pepper in a small bowl. It’s meant to be pourable, not thick, since it bakes down and thickens right in the oven.
7. Sauce and bake. Pour the sauce slowly and evenly over the enchiladas so it seeps down between them, then top with the remaining cheese. Bake for about 20 minutes, until the cheese is melted and the sauce is bubbling.

Ways to Serve Creamy Turkey Enchiladas

I like to round this out with something bright, since the enchiladas themselves are rich and creamy.

• My Spanish rice is the classic pairing and soaks up any extra sauce on the plate. Rice pilaf also goes great here.
• You can also serve any of your leftover holiday dinner sides.
• Black bean and corn salad adds crunch and acidity that cuts right through the cream sauce.
• A scoop of avocado corn salad on the side keeps things fresh and light.
• For entertaining, put out a bowl of the best buacamole and chips to start the meal.

Storing, Reheating and Freezing Creamy Turkey Enchiladas

• Freezing: I don’t recommend freezing this particular recipe. The cream sauce doesn’t hold up well once it’s frozen and thawed, it tends to separate and turn watery instead of staying smooth. These are best made fresh, or kept in the refrigerator for a few days.
• Store: in the refrigerator, in the same baking dish or transferred to an airtight container, for 3-4 days.
• To reheat: cover the dish with foil and reheat in the oven at 350°F until hot in the middle, about 20-25 minutes. Individual portions can go in the microwave instead.
• Make ahead: assemble the enchiladas completely, cover the dish tightly, and refrigerate for up to 24 hours before baking. Pour on the sauce and cheese right before it goes in the oven, and add a few extra minutes to the bake time since you’re starting from cold.

Turkey Enchiladas Recipe FAQs

More Leftover Turkey Recipes to Try

• Creamy Turkey Tetrazzini (Easy Leftover Turkey Casserole)
• Leftover Turkey Noodle Soup
• Leftover Turkey Noodles
• Turkey Cranberry Brie Grilled Cheese
• Turkey Reuben
• Leftover Turkey Breakfast Egg Muffins

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