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Easy Turkey Enchilada Recipe

By November 24, 2017 Dinner, Gluten Free, Recipe

Easy Turkey Enchilada Recipe

Wondering what to do with all the leftover dark meat from your turkey or roasted chicken? We have ideas!  How about making this Easy Turkey Enchilada Recipe?  

I think enchiladas get a bad rap in the food world.  They are comfort food that most people will not take the time to make at home.  This recipe will change your mind.  They are simple to make, and with a few sneaky add-ins, you can make them incredibly nutritious.  All the flavor come in from the homemade enchilada sauce, packed with veggies and goodness.  

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Easy Turkey Enchilada Recipe


Turkey Enchiladas with Dairy Free Sour Cream
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

Savory goodness that screams comfort food.  This recipe utilizes that dark meat from your roasted turkey or chicken.  Topped with homemade enchilada sauce and completed with dairy-free sour cream!  

Course: Dinner
Cuisine: Mexican
Servings: 6 people
  • 1 yellow onion, diced fine
  • 1 celery stalk, diced fine
  • 1 carrot, diced fine
  • 1 jalapeno pepper, seeded and diced fine
  • 1 cup chicken stock
  • 1 1/2 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp crushed red pepper flakes
  • 1/4 tsp sea salt
  • 1 tbsp arrowroot starch
  • 1 8 oz jar tomato paste
  • 2-3 cups roasted dark meat turkey or chicken, shredded
  • 1 can black beans, rinsed and drained
  • 12 ORGANIC corn tortillas, steamed to soften
  • cooking spray
  • 1 cup raw jack cheese, grated
  • 1 tomato, chopped
  • 1/4 cup fresh cilantro
Dairy Free Sour Cream
  • 1 cup raw cashews, soaked overnight
  • 1/4 cup raw almond, soaked overnight
  • 2 lemons, juiced
  • 1/2 cup water
  • 1 tbs apple cider vinegar
  • 1 tbs nutritional yeast
  • 1 tsp sea salt
  1. Combine onion, celery, carrot and jalapeno in a saucepan.  Heat on medium until mixture becomes fragrant.   

  2. Add chicken stock, chili powder, cumin, garlic, crushed red pepper and salt. Stir until combined.

  3. Slowly while stirring add arrowroot starch.

  4. Add tomato paste. Stir well.  Bring mixture to a boil, reduce heat and let it sit for 3-5 minutes.  Stir occasionally.

  5. Add chicken and black beans to mixture.  

  6. Spray 9 x 9 metal baking pan with cooking spray, I like avocado oil.  

  7. In the bottom of the pan add a thin layer of enchilada sauce mixture.  

  8. Use the tortillas one at a time, add a spoonful or two of the mixture inside and roll.  Place the roll seam side down in the pan.  Repeat this in rows in the pan. Reserve some mixture for the top. 

  9. Top with remaining mixture. Sprinkle with grated cheese over the top.

  10. Place under oven broiler on high for 3 minutes. Set time and do not walk away!  As soon as cheese if golden brown they are ready to serve.  

  11. Top with fresh tomatoes and cilantro.  Serve with dairy free sour cream (recipe below) 

Dairy Free Sour Cream
  1. Soak cashews and almonds overnight in room temperature water. 

  2. Drain and rinse the nuts and place in blender.

  3. Add lemon, water, apple cider vinegar, nutritional yeast and salt.  

  4. Blend until smooth.  

  5. If it is too thick add a tablespoon of water at a time to thin.  

  6. Taste and adjust the flavor by adding salt.  Best if chilled for a few hours before serving.  Can be stored for up to 2 weeks refrigerated.  

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