1. Food
Send to a Friend via Email
You can opt-out at any time. Please refer to our privacy policy for contact information.

Turkey Enchiladas

User Rating 4 Star Rating (5 Reviews)

By

Turkey Enchiladas
Turkey enchilada recipe, made with leftover turkey, cheese, sour cream, and tortillas. Serve turkey enchiladas with rice or a tossed salad.

Ingredients:

  • 3 cups cooked turkey, shredded
  • 2 cups sour cream
  • 2 cups shredded cheddar cheese
  • 1 teaspoon salt
  • 12 (10-inch) tortillas, corn or flour
  • 1/3 cup corn oil
  • .
  • Sauce:
  • 2 cans (4 ounces each) chopped mild green chile peppers
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • 2 cups chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon oregano
  • 1/2 cup water
  • 1 1/2 pounds stewed tomatoes

Preparation:

Combine turkey with sour cream, cheese and 1 teaspoon salt. Heat 1/3 cup of oil and dip tortillas in until soft and drain. Stuff with turkey mixture and roll up. Arrange, seam side down, side-by-side in shallow baking pan.

Prepare sauce. Sauté chiles with garlic in oil. Add stewed tomatoes, onions, 1 teaspoon salt, oregano and water. Simmer uncovered until thick, about 1/2 hour.
Pour the chile sauce over enchiladas and bake at 350° for about 30 minutes, or until hot and bubbly. Let set 5-10 minutes before serving.

Related Recipes
Turkey Rice Bake with Mushrooms
Turkey Casserole with Almonds
Basic Turkey Rice Casserole
Sue's Turkey Enchiladas
Turkey Tetrazzini
Turkey and Wild Rice Casserole
Turkey Casserole with Noodles
Scalloped Turkey
Creamed Turkey

Turkey Casserole
Turkey Cutlets & Legs
Turkey Pie Recipes
Turkey Recipes

Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter

User Reviews

Reviews for this section have been closed.

 5 out of 5
, Member curtislller

I made Turkey Enchiladas last night after I found a packet of Enchilada seasoning and can of Enchilada sauce in the cupboard. I never made Enchiladas before so they took a lot longer to make than I thought. They were a BIG hit. Emily, my finicky eater, ate 2 and took one for lunch. Ryan said “Dad, these are great!” I learned you don’t spread the filling down the middle of the shell because you can’t roll the thing very well, spread it about in a line about ¼ of the way from the edge. I also sprinkled some cheese on top before I baked them.

11 out of 12 people found this helpful.

See all 5 reviews

©2014 About.com. All rights reserved.