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Turkey Enchiladas

User Rating 4 Star Rating (5 Reviews)


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


  • 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


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.

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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

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