Turkey Enchiladas

  • Recipe By
  • Published Aug 12th
  • Ready In45m
  • Servings6
  • Calories673
These enchiladas are a great way to use leftover Thanksgiving turkey. Serve with sour cream and refried beans if desired.

Turkey Enchiladas Ingredients

The following are the ingredients needed to make delicious Turkey Enchiladas for 6 servings:

  • 2 cups shredded Cheddar and Monterey cheese blend
  • 1 onion, chopped
  • 1 (2 ounce) can sliced black olives
  • 24 (6 inch) corn tortillas
  • 1 (19 ounce) can red enchilada sauce
  • 4 cups cooked turkey, chopped

Turkey Enchiladas Cooking Instructions

  • Prep25m
  • Cook20m
  • Ready In45m

To cook Turkey Enchiladas, you need about 25 minutes of preparation time. The time needed to cook this Turkey Enchiladas is about 20 minutes , and you can serve your Turkey Enchiladas within 45 minutes . The following are the steps to cook Turkey Enchiladas easily:

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. 2 In a small bowl, combine the cheese, onion, and black olives.
  3. 3 In a small skillet, heat enough oil to lightly coat one tortilla, and cook until soft. Remove and dip in enchilada sauce to coat.
  4. 4 Add turkey and cheese mixture to center of tortilla, roll and place in the prepared dish. Repeat until bottom layer of pan is covered with enchiladas. Spread enough sauce over bottom layer to cover.
  5. 5 Repeat process with a second layer; spread remaining sauce on top and sprinkle with remaining cheese mixture. Bake 20 minutes in the preheated oven, or until cheese is melted.

Nutrition Facts

Per Serving: 673 calories; 33.5 grams of fat; 53.6 grams of carbohydrates; 41.4 grams of protein; 136 milligrams of cholesterol; 499 milligrams of sodium.

  1. Nov 27th 2006

    My family and I actually had a contest who could make the best leftover turkey, and I won with this recipe. I did make a few changes...I add 1/2 cup sour cream to the cheese and onion mixtur ...

  2. Jul 9th 2006

    I used Costco carnitas instead of turkey, and taco-size flour tortillas. I threw about half the enchalada sauce into the filling as well, just for seasoning. Since there was less sauce in ...

  3. Feb 21st 2006

    I would cook the onions first.

  4. Dec 6th 2005

    My wife loved this recipe. She said they were the best enchiladas she has ever eaten. I added about 1 1/2 cup sour cream to the turkey and onion mixture and used flour tortillas instead of ...

  5. Nov 29th 2005

    I thought these were delicious. I did make a few changes, and used what was on hand. I took the turkey, shredded it and boiled it in taco seasoning, onions, and water for an hour. It turn ...

  6. Sep 18th 2004

    This was very simple, but I had to make a few small changes. It turned out to be dry so I just added a second can of sauce, 2 more cups of cheese, and more onion. I also did not roll the tor ...

  7. Mar 22nd 2004

    As written, this would have been quite bland for us, however, the basic recipe was a great use of my leftover roasted chicken. I added canned green chiles, mexican seasonings and refried bea ...

  8. Feb 9th 2004

    Very good. I did spice up the turkey with some garlic powder, chili powder and cumin. Also added some chopped green chilies. Definately need 2 cans of sauce - I used one can mild and one ...

  9. Dec 4th 2003

    This is a delicious recipe. I did take Bren's advice and I used 2 cans of sauce and I also added some chopped jalapenos and topped the enchilada's with a little sour cream.