You are here: Home/Recipes/ Turkey Enchiladas Recipe {Freezer Friendly}
by Briana Carter
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While we werecarving up a turkey today,my husband and I pondered why we didn’t make turkey more often. Cooking a turkey isn’t all that difficult but it does take days to thaw a frozen a turkey and hours to cook a turkey. Since we are rarely home for a few hours at a time, that is probably why we don’t do this more often.Alarge turkey is too much meat for ourfamily for just one meal, we can purchase one turkey and get four or more meals. This makes purchasing a whole turkey very economical.
Currently, we are in a state of turkey overload with four turkeys in our possession. Yes, four!In addition to the turkey weroasted just for this post, we already had one in the freezer from a sale last year and we both received a turkey for Thanksgiving from our employer. Yikes! Don’t worry, we are passing along a couple of the turkeys to other family members. On a little side note, as you may know, I am a vegetarian, which means I’m not even eating any of these turkeys. My inquisitive son wanted to know why Icook foods I am not even going to eat. Even if I’m not going to eat it, I love to provide healthy and delicious food for my family. Turkey is a lean protein that I know my family enjoys.
The week of Thanksgiving is a perfect time to stock up and save even more on Shady Brook Farms and Honeysuckle White whole turkeys. Around this time, grocers lower whole turkey prices to drive traffic to their stores. This is a great time for frugal shoppers to save money by stocking up on turkey for quick and easy freezer-ready meals perfect for busy weeknights. Buy your turkey in season and in bulk as well as using every scrap to provide your family with nutritious, delicious, and frugal meals.
We will get several meals out of our turkey. One of the meals I made for later is this Turkey Enchiladas recipe. Enchiladas are aneasy freezer meal. With the spices, it changes up the flavor from the traditional turkey and stuffing meal to something completely different. This Turkey Enchilada recipe is a great way to use any Thanksgiving turkey leftovers too.
You will need fourcups of chopped turkey meat, two cans of enchilada sauce, green chilies, 4cups of Mexican cheese, and corn tortillas. This will make one large pan or two smaller pans. I made two pans and sent one home with my mom.
This recipe makes one large pan or two small pans.
Ingredients
Scale
4 cups turkey meat, chopped
2 (10 oz) cans of red enchilada sauce
4 oz can green chilies
4 cups Mexican cheese, shredded
20 corn tortillas
Instructions
Spread a thin layer of enchilada sauce at the bottom of your dish.
Combine one cup of cheese with the turkey.
Warm tortillas. Scoop the turkey mixture into a tortilla and roll. Place in pan.
Cover with remaining enchilada sauce, and top with shredded cheese and green chilies.
Cover and freeze before cooking. To cook: Thaw in refrigerator overnight. Bake at 350 degrees for 30 minutes or until sauce is bubbly.
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Honeysuckle White turkeys are raised without growth-promoting antibiotics and are available without the premium price.Honeysuckle White whole bird turkeys provide savory lean, nutritious protein for multi-meal options to fit any schedule and budget.Honeysuckle White turkey products are available in select states. For those on the East Coast (CT, DE, ME, MD, MA, NH, NJ, NY, NC, RI, SC, VT, VA, WV), look for Honeysuckle White’s sister brand, Shady Brook Farmsturkey. Find more recipes and tips at700reasons.com
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It depends on your personal preference! I prefer to freeze uncooked enchiladas, then bake them just before serving. This preserves the texture of the enchiladas, whereas freezing cooked enchiladas often results in soggy or rubbery tortillas.
*TO FREEZE: Cover enchiladas tightly with plastic wrap, then aluminum foil. Freeze up to 3 months. To bake, remove plastic wrap, cover and bake for 30 minutes.
Fry each of your tortillas in hot oil before adding in your enchilada filling. This will help keep the tortillas from soaking up too much of your sauce too quickly, which can also cause them to break apart.
Enchiladas can keep their flavor and texture well in the freezer for up to 3 months if stored properly. If they are left longer than this they will still be fine to be eaten, but freezer can really ruin the quality of the enchiladas.
I'm also a big fan of these homemade chicken enchiladas because they are easy to make ahead (perfect for meal prep), the leftovers freeze beautifully (which is why I usually go ahead and make a double batch while I'm at it), and they are also a wonderful meal to pack up and bring to friends who may be in need of some ...
Most people drown their enchiladas in sauce before putting them in the oven, but that's the number one cause of soggy enchiladas. Because you've already coated your tortillas in the sauce, they won't need that much more.
To reheat, preheat your oven to 350°F (175°C), place the frozen enchiladas in the oven, and bake for 20-30 minutes until they are heated through and the shredded cheese is bubbly and slightly browned. To cut down on the baking time place let them thaw in the refrigerator overnight before reheating.
Shredded cheeses are fine, too. If you shredded the cheese yourself, place it in a resealable plastic bag and remove as much air as possible, like you would with blocks of cheese. You can freeze pre-shredded cheese in its original container or bag.
If you prefer a creamy enchilada sauce, La Victoria Creamy Chili premade enchilada sauce is the best enchilada sauce at the grocery store. This premade enchilada sauce, which comes in a jar rather than a can, isn't spicy at all, even though it has the word “chili” in its name.
Most enchiladas are baked and covered with foil until heated through. Oven temperatures and baking times vary per recipe, but on average they cook in a 350°F oven for about 25 minutes. Sprinkle the cheese on top of the enchiladas after they are heated through.
It isn't necessary to cover enchiladas while baking. All of an enchiladas components are cooked and you are just heating them through when you bake them. Ideally your ingredients will be room temperature, not ice cold, when you assemble the enchiladas.
Oven-baked dishes, like a pan of enchiladas, lasagna, or apple pie, are a great example of foods that are ideal to cook for the first time directly from frozen. Dishes like these can be put into the oven straight from the freezer and cooked until hot and ready to eat.
To reheat, preheat your oven to 350°F (175°C), place the frozen enchiladas in the oven, and bake for 20-30 minutes until they are heated through and the shredded cheese is bubbly and slightly browned. To cut down on the baking time place let them thaw in the refrigerator overnight before reheating.
I recommend that you wrap them tightly in plastic wrap and then in aluminum foil before placing them in an airtight container or freezer bag to prevent freezer burn. How long to reheat enchiladas in the oven? You'll want to reheat them for 20-25 minutes at 350° F until they are heated through.
Let Enchilada Sauce cool to room temperature. Transfer to freezer safe glass jars (it will stain plastic) or freezer safe bags. Label and freeze for up to 3 months.
Introduction: My name is Chrissy Homenick, I am a tender, funny, determined, tender, glorious, fancy, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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