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turkey enchiladas

(1 rating)
BaggLady avatar
Recipe by
Cathy Milne
@BaggLady
Milwaukie, OR

These came about when I wanted to do something a little different with leftover turkey after Thanksgiving. Now my family requests I roast a turkey several times a year just so they can eat these enchilladas.

(1 rating)
yield 6 people; 2 each
prep time 30 Min
cook time 45 Min
method Bake

Ingredients For turkey enchiladas

  • 1 pkg
    (12) white or yellow corn tortillas, uncooked
  • 1/2 c
    canola oil ,approx
  • 3 c
    turkey, off of the carcass
  • 2 can
    green enchilada sauce
  • 1 to 2 lb
    mushrooms sliced
  • 1 c
    black olives (sliced or chopped)
  • 1 md
    onion (chopped)
  • 2 c
    cheddar cheese, shredded
  • 2 c
    pepper jack cheese, shredded

How To Make turkey enchiladas

  • 1
    Get ready to load the tortillas by placing each filling into separate bowls. Next, place these bowls side by side; making an "assembly-line". (I put enchilada sauce (in a pie plate), tortillas, turkey, cheese, onions. peppers etc and an open can of sauce for pouring over the rolled enchiladas.
  • 2
    Preheat oven to 325 degrees
  • 3
    Prepare pans 1 for baking & 1 for precooking tortillas. 1-line one rectangle pan with aluminum foil (heavy duty is best) 2- heat cooking oil in small frying pan. Prepare a plate for draining tortillas such as cheese cloth, paper towels etc. Have enough to put between layers of tortillas. Place this next to the frying pan and assembly line.
  • 4
    Pour small amount of cooking oil into frying pan, heat until it sizzles.
  • 5
    When oil is hot place one tortilla in the oil. Only let the oil heat the tortilla for a few seconds (if over cooked they will be stiff; not roll-able). Using an edge turner (spatula) to press the tortilla under the oil; quickly remove the tortilla from the oil and place on the covered plate to drain. I usually place four tortillas on the plate (spread out around the perimeter).
  • 6
    When done with tortillas move to the assembly line. Pour some enchilada sauce in a pie plate for dipping the tortillas. Make sure the tortillas are completely covered with sauce.
  • 7
    Place tortillas into the baking pan. Holding one side, let the other rest on a the edge of the pan (against other enchiladas beginning with the second). Fill the tortilla with meat, cheese, etc. fold the edges one over the other to create a roll.
  • 8
    When the pan is full with enchiladas placed tightly together then pour sauce over the whole pan. Add cheese onto the top.
  • 9
    Cover the pan with aluminum foil and put into the preheated oven. Two to three minutes before they the enchiladas are finished cooking remove the foil & place on top shelf to broil the cheese until golden brown.
  • 10
    Take out of the oven, palce on cooling racks and let sit at room tempurature for ten minutes before serving. Enjoy!
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