A Lot of Turkey Enchiladas

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking to put those Thanksgiving leftovers to good use? This recipe for a lot of turkey enchiladas is the perfect solution! With tender shredded turkey, smoky spices, and gooey cheese rolled up in warm tortillas, these enchiladas are a crowd-pleasing comfort food. Whether you're feeding a hungry family or hosting a potluck, this recipe is sure to satisfy everyone's cravings. Get ready to enjoy a delicious and flavorful twist on classic Mexican cuisine.

Keywords: turkey enchiladas, leftovers, comfort food, Mexican cuisine, crowd-pleasing

A lot of turkey enchiladas recipe details

A lot of turkey enchiladas recipe, recipe Rating: 4.6
Number of votes:112

Flavorful, filling enchiladas that will feed a basketball team sized party.
Ready in: 1 hour 5 mins

Ingredients

Serves: 16

• 32 (6-inch) corn tortillas
• 1/3 cup plus 1 tablespoon canola oil
• 1 onion, chopped
• 3 cups cubed cooked turkey
• 1 (14 1/2 ounce) can Mexican diced tomatoes, undrained
• 1 tablespoon chopped pickled jalapenos
• 1 envelope taco seasoning
• 1 teaspoon ground cumin
• 1/2 teaspono dried oregano
• 1/2 teaspoon dried basil
• 3 (10 ounce) cans green enchilada sauce
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded Cheddar cheese

Preparation method

Prep: 30 mins | Cook: 35 mins

1. Preheat oven to 350 degrees F.
2. Pour 1/3 cup oil into a large skillet and set over medium heat. Fry tortillas for about 10 seconds a batch in the hot oil, flipping midway through cooking time. Set on paper towels to drain.
3. Pour the remaining 1 tablespoon oil into another skillet and set over medium heat. Cook onion in hot oil for about 7 minutes to soften, then add turkey, tomatoes, jalapenos, taco seasoning, cumin, oregano, and basil. Simmer for 2 minutes or so to heat through.
4. In a mixing bowl, whisk enchilada sauce with cream of chicken soup. Pour about 1/2 cup of the sauce into a 13×9-inch baking dish.
5. Stuff each tortilla with turkey mixture and Monterey Jack cheese, roll up, and line up in the baking dish. Repeat with another 13×9-inch baking dish, 1/2 cup of the sauce, and the rest of the tortillas and filling.
6. Pour the rest of the enchilada sauce mixture over the casseroles and cover with foil.
7. Bake for 30 minutes, then uncover and sprinkle with Cheddar. Bake for another 5 minutes to melt, then serve.