15-Minute Turkey Enchiladas Recipe

• servings: 3 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

4 to 8 soft corn tortillas, warmed in the microwave or in a foil-wrapped pouch in the oven or toaster oven

1 1/2 ounces picked roast turkey meat per tortilla

3 tablespoons vegetable or canola oil

Kosher salt

1/4 cup homemade or store-bought mole poblano per tortilla (see note)

1 tablespoon Mexican-style crema per tortilla (see note)

Crumbled cotija cheese for serving

Sliced white onions for serving

Chopped fresh cilantro leaves for serving

Lime wedges, for serving

Directions

Place a single tortilla on a cutting board. Add 1 1/2 ounces of turkey meat. Roll tightly into a cigar shape and rest on seam side. Repeat with remaining tortillas and turkey.

Heat oil in a cast iron or non-stick skillet over medium-high heat until shimmering. Reduce heat to medium. Add enchiladas seam-side-down in a single row (you may have to work in batches). Cook without moving until crisp on first side, 2 to 3 minutes. Carefully turn with tongs or a slotted spatula and cook on second side until crisp.

Remove from pan and drain on paper towels. Season with salt immediately. If cooking in batches, cooked enchiladas can be held in a 200°F (95°C) oven while you cook the second batch.

To serve, spread half of sauce on a plate. Top with enchiladas and spoon remaining sauce on top. Drizzle with crema. Sprinkle with cotija, onions, and cilantro. Serve immediately with lime wedges.

Nutrition

• Serving Size: Serves 2 to 3
• Calories: 556 kcal
• Total Fat: 33 g
• Saturated Fat: 9 g
• Unsaturated Fat: 0 g
• Cholesterol: 123 mg
• Sodium: 535 mg
• Total Carbohydrate: 36 g
• Dietary Fiber: 5 g
• Total Sugars: 4 g
• Protein: 31 g