Tijuana Turkey Recipe

Name: Tijuana Turkey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 lbs turkey; 3/4 cup olive oil; 1 tablespoon dried onion flakes; 1 tablespoon basil; 1 tablespoon garlic salt; 1 tablespoon chili powder; 1 tablespoon cumin; 1 tablespoon fajita seasoning mix; 2 (5 7/8 ounce) boxes Spanish rice mix, prepared; 8 -12 frozen burritos; 2 (1 1/2 ounce) packages dry enchilada mix; 27 ounces whole green chilies

Servings: persons

15 lbs turkey
3/4 cup olive oil
1 tablespoon dried onion flakes
1 tablespoon basil
1 tablespoon garlic salt
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon fajita seasoning mix
2 (5 7/8 ounce) boxes Spanish rice mix, prepared
8 -12 frozen burritos
2 (1 1/2 ounce) packages dry enchilada mix
27 ounces whole green chilies

1
Prepare turkey for roasting. Rub with mixture of the olive oil, minced onion, basil, garlic salt, chili powder, cumin and fajita seasoning. Roast to 165 degrees.
2
Remove from oven and gather turkey drippings. Prepare enchilada sauce as directed, substituting turkey drippings for part of the water.
3
Stuff turkey with the spanish rice (I use Rice-a-Roni brand prepared with 2 chopped celery stalks and 1 diced onion. I only simmer it for the first 10 or so minutes to allow further cooking in the turkey).
4
Split mild green chiles and lay over breast and legs.
5
Lay frozen burritos (can also use fajitas or tamales) in roasting pan around turkey.
6
Pour enchilada sauce over the turkey and burritos. Cover with foil and roast approximately 45 minutes - 1 hour, until turkey internal temperature has reached at least 165 again.

3815

kcal

Calories

165

Fat

Carbs

498

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 15 lbs turkey, 3/4 cup olive oil, 1 tablespoon dried onion flakes, 1 tablespoon basil, and more.

Yes, Tijuana Turkey 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.

Tijuana Turkey

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