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: Filling, tortillas and garnish; 3 cups shredded cooked turkey; 14 ounces pitted and chopped black olives; 1 cup slivered and roasted almonds; 1/2 cup salsa; 1/2 cup Enchilada sauce; 3/4 cup shredded monterey cheese; 6 9 inch flour tortillas; extra salsa for garnish; cilantro for garnish; sour cream for garnish; 2 avocados for garnish; Enchilada sauce and assembling the enchiladas; 3 tablespoons vegetable oil; 3 tablespoons flour; 4 cups chicken stock; 6 ounces tomato paste; 1/4 cup chili powder; 1 1/2 teaspoons oregeno; 1 1/2 teaspoons cumin; 1 teaspoon salt; 1 teaspoon garlic salt; 1/2 teaspoon sugar; 1 cup shredded monterey cheese for topping

Servings: persons

Filling, tortillas and garnish
3 cups shredded cooked turkey
14 ounces pitted and chopped black olives
1 cup slivered and roasted almonds
1/2 cup salsa
1/2 cup Enchilada sauce
3/4 cup shredded monterey cheese
6 9 inch flour tortillas
extra salsa for garnish
cilantro for garnish
sour cream for garnish
2 avocados for garnish
Enchilada sauce and assembling the enchiladas
3 tablespoons vegetable oil
3 tablespoons flour
4 cups chicken stock
6 ounces tomato paste
1/4 cup chili powder
1 1/2 teaspoons oregeno
1 1/2 teaspoons cumin
1 teaspoon salt
1 teaspoon garlic salt
1/2 teaspoon sugar
1 cup shredded monterey cheese for topping

1
Mix the first 6 ingredients in a bowl to make the filling.
2
Use sour cream, sliced avocado, salsa and cilantro for garnish
3
To make the sauce heat oil, add flour stirring for a minute until smooth. Add chili powder and cumin and cook for about a minute. Add tomato paste and oregano, stir to combine. Add chicken stock and bring to a boil, add the sugar and garlic salt. Reduce heat and simmer the sauce for 15 minutes . Add salt and adjust for seasoning .
4
To assemble the enchiladas spray a pan with cooking oil. Dip tortillas in hot sauce, put a strip of filling across each tortilla , and roll tightly. Put some sauce on the bottom of the dish. Place the enchiladas side by side in pan, pour sauce over the enchiladas
5
Drizzle the enchiladas with 1/2 cup of salsa of your choice , sprinkle 1 cup of shredded cheese over everything . Cover the pan with foil and bake at 350u00b0 for about 25 minute, remove foil and bake for an additional 10 minutes until the sauce starts to bubble and the cheese is melted.
6
Garnish the enchiladas with some avocado, sour cream, salsa and some cilantro.

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 24 ingredients. The key ingredients include: Filling, tortillas and garnish, 3 cups shredded cooked turkey, 14 ounces pitted and chopped black olives, 1 cup slivered and roasted almonds, 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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