Shredded Turkey And Potato Enchiladas Recipe

Name: Shredded Turkey And Potato Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb turkey breast tenderloin; 6 cups chicken broth or 6 cups water; 1 (12 ounce) bottle Corona beer (you can use broth or water); 1 lime, juice of; 2 (4 ounce) cans chopped green chili peppers; 1 (15 ounce) can diced tomatoes; 1 green pepper (chopped); 1 garlic clove (chopped); 4 tablespoons taco seasoning; 2 1/2 cups hash browns (I shredded red potatoes); 5 burrito-size flour tortillas; 3 cups enchilada sauce (I always use Enchilada Sauce); 4 cups Mexican blend cheese

Servings: persons

1 lb turkey breast tenderloin
6 cups chicken broth or 6 cups water
1 (12 ounce) bottle Corona beer (you can use broth or water)
1 lime, juice of
2 (4 ounce) cans chopped green chili peppers
1 (15 ounce) can diced tomatoes
1 green pepper (chopped)
1 garlic clove (chopped)
4 tablespoons taco seasoning
2 1/2 cups hash browns (I shredded red potatoes)
5 burrito-size flour tortillas
3 cups enchilada sauce (I always use Enchilada Sauce)
4 cups Mexican blend cheese

1
Cook turkey and broth in crock pot on high for 2-3 hours.
2
Drain turkey breast and shred turkey using two forks.
3
Return turkey to crock pot.
4
Add beer, green pepper, garlic, chilies, tomatoes, taco seasoning.
5
Cook on low for 1 hour.
6
Add shredded potatoes. Cook on low for another thirty minutes.
7
Fill tortillas with turkey mixture and cheese in 9X 13 pan. Placing enchiladas seam side down.
8
Top with enchilada sauce.
9
Cook for ten minutes at 350.
10
Top with cheese and bake another ten minutes.

1790

kcal

Calories

Fat

113

Carbs

188

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb turkey breast tenderloin, 6 cups chicken broth or 6 cups water, 1 (12 ounce) bottle Corona beer (you can use broth or water), 1 lime, juice of, and more.

Yes, Shredded Turkey And Potato Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shredded Turkey And Potato Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions