Creamy Turkey Enchiladas with Chile Sauce

The cozy, football-weekend way to turn leftover turkey into something you actually look forward to

If you’re anything like me, football weekends mean two things: a pot of something simmering on the stove and a fridge full of odds and ends from whatever food project happened earlier in the week. This recipe was born straight out of that moment—using the meat from turkey wings I simmered for stock, a couple of pantry staples, and a handful of chiles I always seem to have tucked away.

The result? A ridiculously comforting pan of creamy, cheesy enchiladas layered with dried California and guajillo chiles, caramelized onions, and green chiles. It’s the kind of dish that feels like it took all afternoon, but honestly… it’s a total pantry win. Moist, flavorful, and exactly what you want when the game’s on and you need something that basically cooks itself.

Ingredients (Makes about 10 enchiladas)

For the sauce:

• 3 dried California chiles
• 2 dried guajillo chiles
• 1 cup turkey stock (plus a little extra if needed)
• 1 can unsalted cream of chicken soup
• 1 packet of Goya Sazón 
• 2 teaspoons Knorr Granulated Tomato with Chicken Bouillon
• ¼ cup caramelized onions
• 2 cloves of garlic, diced
• 1 small can diced green chiles
• Kosher salt to taste (start with a teaspoon) 

For the filling:

• 3-4 cups shredded cooked turkey
• ½ cup caramelized onions
• ½ cup diced green chiles
• ½ cup shredded Monterey Jack
• 4 ounces goat cheese
• Splash of turkey stock
• Kosher salt + pepper to taste

To assemble:

• 8–10 tortillas (corn or flour both work)
• 1–1½ cups shredded Monterey Jack
• Oil or cooking spray   

Make the Sauce

1. Toast the dried chiles
Pop off stems and shake out seeds. Toast them in a dry skillet for 20–30 seconds per side until fragrant.

2. Soften
Cover with very hot water and soak 15–20 minutes, then drain.

3. Blend
Into a blender goes the softened chiles, turkey stock, cream of chicken soup, caramelized onions, green chiles, Sazón, garlic, and bouillon. Blend until smooth. Thin with a little extra stock if it feels too thick. Strain with a small-mesh strainer to remove small bits of dried chiles.

4. Simmer
Pour into a saucepan and gently simmer for about 10 minutes. Taste and adjust—add a little bouillon or salt if it needs a bump.

 

Make the Filling

1. Warm the shredded turkey with a splash of stock to loosen it up.
2. Stir in caramelized onions, green chiles, Monterey Jack, and goat cheese.
3. Season lightly with salt and pepper.
4. It should feel creamy and scoop-able, not dry. Add another splash of stock if needed.

Assemble and Bake

1. Warm the tortillas so they roll easily. 

2. Spoon a thin layer of sauce into the bottom of a baking dish.
3. Fill each tortilla with a generous scoop of the turkey mixture, roll, and place seam-side down.
4. Cover the whole thing in the creamy chile sauce.
5. Scatter Monterey Jack across the top.

6. Bake at 350°F for 25–30 minutes, until bubbly and melty. If you want a little color, broil for the last minute.

Serve

These enchiladas come out tender, saucy, and deeply flavorful thanks to the double hit of dried chiles and green chiles. Monterey Jack melts into everything, the goat cheese adds a sneaky richness, and the turkey becomes the hero instead of the leftover afterthought.

It’s everything you want on a chill fall weekend—easy to assemble, great for feeding a crowd, and even better for using turkey you already have on hand.

 

Want It Spicier? Here Are a Few Easy Tweaks

• Blend in a small (or two) chipotle in adobo for smoky heat.
• Stir a pinch of cayenne or crushed red pepper into the filling.
• Swap the mild green chiles for hot Hatch chiles if you’ve got them.

 

At the end of the day, this is one of those dishes that makes leftover turkey feel like a win. The sauce is silky, the filling stays juicy, and the whole pan comes out bubbling and irresistible.

 

Whether it’s a slow Sunday with the game on or a weeknight when you just want something comforting, these enchiladas deliver every time. It’s the kind of recipe you’ll find yourself coming back to whenever there’s turkey in the fridge and a craving for something warm, creamy, and packed with flavor.

 

As always, reach out to The Small Town Chef with any questions or comments. We look forward to hearing from you.

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