Turkey Enchiladas and a Mexican-themed Blog Hop

Turkey Enchiladas with Chipotle Sour Cream Sauce

Oh how I miss good Mexican food! Israel is a food lover’s paradise, but reasonably enough Mexican is not one of the country’s culinary strengths. As a friend of a friend once said, “Why we should have Mexican food? We are not Mexican.” Point taken. So that leaves it up to me and my kitchen, where I’ve managed to produce some satisfying alternatives. I first saw the recipe that inspired me on Pinterest, and was immediately sold on the idea of a chipotle sour cream sauce. While I had yet to find chiles in adobo (I just did in Tel Aviv and am so excited!), I had brought back some chipotle powder from the States and was excited to put it to good use.


These are cheesy, meaty, packed with protein and fiber (not sayin’ they’re good for you…) and filling beyond belief. It’s some serious Mexican comfort food. I used turkey breast, but chicken would be just as good and the more conventional route to go. Whatever you do, don’t skip the chipotle sour cream sauce at the end. It gives a wonderful, spicy kick to the whole dish. Feel free to adjust the amount of chipotle powder to your liking.

5.0 from 6 reviews
Turkey Enchiladas with Chipotle Sour Cream
Prep Time
Cook Time
Total Time
These cheesy, comforting enchiladas get a wonderful smoky, spicy kick from a chipotle sour cream sauce. Feel free to substitute chicken for the turkey.
Recipe Type: Entree
Yield: 4 to 6 servings
For the Enchiladas:
  • 1 tablespoon vegetable oil
  • 1 cup diced onion
  • 5 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • ½ teaspoon dried coriander
  • ½ teaspoon chili powder
  • 1 dried ancho chili
  • 1 28-ounce can crushed tomatoes
  • 1 14-ounce can black beans
  • 1 pound boneless, skinless turkey breast, cut into thick slices
  • 8 12-inch soft tortillas
  • 1½ cups shredded jack or cheddar cheese, divided
For the Chipotle Sour Cream Sauce:
  • 2 tablespoon butter
  • ½ cup diced onion
  • 1 teaspoon chipotle powder
  • 1 clove garlic, minced
  • 2 tablespoons flour
  • ½ cup chicken broth
  • 1 cup sour cream, room temperature
For the Enchiladas:
  1. Heat the oil in a large pan over medium heat. Add the onion and garlic and cook until softened.
  2. Add the paprika, cumin, coriander, chili powder, and dried ancho chili and allow to cook, stirring, for two minutes.
  3. Add the crushed tomatoes and black beans and bring to a simmer. Add the turkey and allow to simmer until cooked through.
  4. Meanwhile, wrap the tortillas in aluminum foil and lightly heat in the oven until soft.
  5. When the turkey is cooked remove it from the sauce and shred it with two forks.
  6. Allow sauce to continue simmering to thicken.
  7. Spoon some of the chicken mixture down the middle of a tortilla. Top with a spoonful of sauce and some cheese.
  8. Roll and place in a large baking pan, seam-side down.
  9. Continue with the remaining chicken, sauce, cheese, and tortillas. The enchiladas should be snug in the pan.
  10. Top with the remaining sauce and cheese. Put in the oven and bake until the cheese is fully melted.
For the Chipotle Sour Cream Sauce:
  1. Melt the butter over medium heat.
  2. When it begins to foam add the onion and chipotle powder. Cook until the onion is very tender, 5 to 7 minutes.
  3. Add the garlic and stir to coat.
  4. Add the flour and cook and stir. Add the chicken broth and whisk until the mixture is smooth.
  5. Lower the heat and thoroughly mix in the sour cream.
  6. Thin with additional broth or water as necessary to get the desired consistency. Serve over the enchiladas.

Linked up at Fusion Fridays over at Jennifer Cooks

63 thoughts on “Turkey Enchiladas and a Mexican-themed Blog Hop

  1. Shelby

    I’m certain I would love your enchiladas! I don’t post too many Mexican recipes because Grumpy has a literal hissy fit when I make it! I’m linking up a recent Mexican Casserole (which he didn’t complain about) and my very favorite ever Cheese Enchilada which I have made for over the last 20+ years! My kids love the recipe!

    • Katherine

      Haha that is too funny. Your enchilada recipe sounds amazing – anything you’ve been making for that long must be! Thanks for linking up Shelby 🙂

  2. Ann

    Oh, these look amazing! I agree the sour cream is perfect! Your comment about Israel reminded me of when I lived in Sicily. In Sicily, they ONLY eat Italian food! The most amazing Italian food I’ve ever had in my life – but I missed variety! In Italy you could get a variety, but not Sicily!

    • Katherine

      Thanks Ann! That is incredible that you lived in Sicily – what an amazing experience. But yes, it’s so funny living in a different place and not being able to get the variety you are used to. Here I’m exposed to varieties I never dreamed of – Yemenite, Iraqi, Syrian, Tripoli, etc. – but I realize how much other ethnic foods (like Mexican!) have become my adopted comfort food.

  3. Sarah, Simply Cooked

    This sounds delicious, Katherine. Even in London there was a serious dearth of good Mexican food. And so we made do in our kitchen instead. But your blog hop has made me realise that I have never posted about Mexican food. I make my own whole wheat tortillas, so maybe that’s what I need to make, photograph, and write about soon. Your enchiladas and sauce sound superb.

    • Katherine

      Thanks Sarah! Interesting even London doesn’t have good Mexican food – although they make up for it with amazing Indian food!! I can’t believe you make your own tortillas and haven’t posted the recipe – I hope you do and fast!

  4. Beth

    Hahaha love that whole why should we have Mexican food we are not Mexican! Best thing Ive heard here. These look really really really good. Love the chipotle sour cream! YUM

    • Katherine

      YES. I was hoping you would read that 🙂 Thanks love! Yes, it’s all about the chipotle sour cream. You can also use those beautiful chiles in adobo that we got instead of chipotle powder here.

  5. Manu

    That looks soooo good! I love Mexican food too, but never make it at home… time to give it a go?? I have made Margaritas though… linking that here! 😉

  6. Robin from Israel

    That looks delicious, I’ll definitely add it to my must make list. It’s been ages since I made enchiladas, we’re definitely overdue.

    PS It’s not authentic Mexican but if American-style Tex Mex will meet your cravings Mike’s Place in Tel Aviv (beachfront bar with an extensive American food and drink menu) does a pretty good job with burritos, fajitas, and soft tacos :). Make sure you go to the one on the beach though – much grittier, more fun and far better food than the newer ones in Ramat Hachayal and Herzliah.

    • Katherine

      Thank you Robin! I do love American-style Tex Mex and I’ve passed Mike’s a million times but have never eaten there – so good to know I can rely on them for a good fajita, thanks! I’ve been to Mexicana on Bograshov a few times and it’s good, but they seem to put coconut milk and peanuts in everything! Ha. Actually their fish tacos were pretty decent.

  7. Anne Kleinberg

    Recipes looks great – thanks for posting it. And your friend is wrong! We have Thai food, Vietnamese food, Italian food, tapas, French, fusion, molecular, not to mention fabulous Middle Eastern food. So why shouldn’t we expect good Mexican?

    • Katherine

      Thanks Anne. Haha, I agree! It is so true. And I am not Mexican but can produce (at least to my tastes) decent Mexican food. There are a few places around Israel that try at least, but it’s not the same.

  8. mjskit

    Anything enchiladas gets my attention! Yours look delicious especially with that wonderful chipotle cream sauce! YUM! So how on earth do you stay slim and eat food like this!? 🙂 Thanks for the Mexican theme this week. That’s a theme I can definitely contribute to! Thanks for hosting!

    • Katherine

      Thanks MJ! I also can’t resist enchiladas 🙂 And I must say I don’t eat like this every night! Although I do have a healthy appetite… I try to balance it with healthy foods, lots of veggies, yoga twice a week, and whatever other exercise I can fit in. So excited for all of your Mexican contributions, thanks MJ!

  9. Kimberly

    Oh … chipotle sour cream … that sounds divine! And it also sounds like the perfect accompaniment to the cochinita pibil tacos I’m making Sunday so I can’t wait to try your recipe!

    Love, love, love the Mexican food blog hop … can’t wait to check out all the entries. Thanks!

  10. Carolyn Jung

    Never easy to make enchiladas look pretty in a photo, what with all that messy — but good — melted cheese all over everything. But you did a masterful job. Beautiful pic!

    • Katherine

      Ooh good call! It’s so true! I never cooked with turkey in the US except for Thanksgiving, but now use it all the time. Chicken would also be great here.

  11. kitchenriffs

    Nice recipe. I love both Mexican and Tex-Mex (and New Mexican, Southwestern – the whole deal). The flavor of the canned chipotles is better than the dried powder, but the convenience of the powder is so great that I rarely used the canned chilies anymore. Dried chipotle powder is plenty good. Enchiladas are a great dish – and a really nice party dish, too (they work great on a buffet). Thanks for this.

    • Katherine

      Thanks! I also love any iteration of these flavors whether they be authentic Mexican, tex-mex, etc. I totally agree about the canned chipotles but wasn’t able to find them in Israel until recently. Finally, I have a jar! But I do find that the chipotle powder packs a nice punch and, as you mentioned, is so convenient! Enchiladas do make a great party dish indeed.

  12. Laura

    Looks fantastic..cant wait to try it out! Love love love your site and blog. Being a serious foody (more like obsessed) I cannot wait to dive into these incredible recipes. Thank you for sharing your passion!

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