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READY IN 45 mins

Turkey Enchiladas

Read Reviews (99)

"These enchiladas are a great way to use leftover Thanksgiving turkey. Serve with sour cream and refried beans if desired." — Marta Sanchez

Ingredients Edit and Save

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Original recipe makes 6 servings Change 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

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Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a small bowl, combine the cheese, onion, and black olives.
In a small skillet, heat enough oil to lightly coat one tortilla, and cook until soft. Remove and dip in enchilada sauce to coat.
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.
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.

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PREP 25 mins
COOK 20 mins
READY IN 45 mins

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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 mixture, I took someone's advice and cooked the turkey on medium heat in water and taco seasoning, I also added a small can of green chiles to the cheese mixture, which I sauteed with the onions before adding to the enchiladas. I also used corn tortillas. These were delicious!

—uncchick

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Most Helpful Critical Review

Mar 22, 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 beans to my chicken mixture. I didn't dip my tortillas in the enchilada sauce either, but just poured the sauce on the bottom of the pan and over the enchiladas. The end result was delicious. Thanks Marta!

—LINDA MCLEAN

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125 Ratings

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Nov 29, 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 turned out moist and tender and very flavorful. I also used flour tortillas and made my own enchilada sauce. Turned out very yummy! Thanks

—LIVNFRGSUS

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Dec 06, 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 corn. This has become our new post-Thanksgiving tradition.

—Drew L.

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Feb 21, 2006

I would cook the onions first.

—Don M

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Nov 29, 2008

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.

—CreoleMom

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Feb 09, 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 can 'hot' and add a little extra garlic powder, onion powder and chili powder to the sauce. This is the best way to use up left-over turkey!

—SweetBasil

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Sep 18, 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 tortillas in the sauce the second time...I poured sauce in bottom of dish and again between each layer of tortillas. Also, add a few seasonings or may taste a bit bland. My family loved them!

—HEAVENLY_1970

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Nutrition

Calories
673 kcal
34%

Carbohydrates
53.6 g
17%

Cholesterol
136 mg
45%

Fat
33.5 g
52%

Fiber
7.8 g
31%

Protein
41.4 g
83%

Sodium
499 mg
20%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Turkey Enchiladas

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 673
Calories from Fat: 301

% Daily Value *
Total Fat 33.5g 52 %
Saturated Fat 15.2g 76 %
Cholesterol 136mg 45 %
Sodium 499mg 20 %
Potassium 628mg 18 %
Total Carbohydrates 53.6g 17 %
Dietary Fiber 7.8g 31 %
Protein 41.4g 83 %
** Sugars 1.7g
Vitamin A 18 %
Vitamin C 14 %
Calcium 51 %
Iron 35 %
** Thiamin 18 %
** Niacin 93 %
** Vitamin B6 43 %
Magnesium 42 %
** Folate 12 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.