Turkey Enchiladas Recipe

Name: Turkey Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 c. cooked turkey, cubed; 2 (10 oz.) cans enchilada sauce; 1 (4 oz.) can chopped green chilies; 1 tsp. dries onion flakes; 1 tsp. dried cilantro; 12 corn tortillas; 2 Tbsp. chopped onion; 1 c. chopped tomato; 1/4 c. chopped black olives; 1 c. shredded Cheddar cheese

Servings: persons

2 c. cooked turkey, cubed
2 (10 oz.) cans enchilada sauce
1 (4 oz.) can chopped green chilies
1 tsp. dries onion flakes
1 tsp. dried cilantro
12 corn tortillas
2 Tbsp. chopped onion
1 c. chopped tomato
1/4 c. chopped black olives
1 c. shredded Cheddar cheese

1
In a medium bowl, combine turkey, half the enchilada sauce, chilies, onion flakes, and cilantro.
2
Spoon two heaping tablespoons of the mixture down the center of each tortilla.
3
Roll tortillas jelly-roll style to seal.
4
Spray 9x13-inch baking dish with cooking spray.
5
Place tortillas seam-side down in dish.
6
Top tortillas with remaining enchilada sauce, onions, tomato, olives, and cheese.
7
Bake at 350u00b0 for 25-30 minutes or until mixture is hot and bubbly.

No nutrition data on file — estimate from the ingredient list.

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 10 ingredients. The key ingredients include: 2 c. cooked turkey, cubed, 2 (10 oz.) cans enchilada sauce, 1 (4 oz.) can chopped green chilies, 1 tsp. dries onion flakes, and more.

Yes, Turkey 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.

Turkey Enchiladas

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