Turkey Enchiladas Washington Post Recipe

Name: Turkey Enchiladas Washington Post
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 corn tortillas; 1 lb Jack cheese, grated; 1 medium onion; 1/2 cup peanut oil; 4-5 cups cooked turkey, shredded; New Mexico Red Chile Sauce; 1/4 cup medium hot chili powder; 1/4 cup tomato paste; 2 cloves garlic minced; 1/4 cup peanut oil; 1.5 tsp salt; 2 tsp oregano; 1/2 tsp ground cumin; 2 tbsp flour

Servings: persons

12 corn tortillas
1 lb Jack cheese, grated
1 medium onion
1/2 cup peanut oil
4-5 cups cooked turkey, shredded
New Mexico Red Chile Sauce
1/4 cup medium hot chili powder
1/4 cup tomato paste
2 cloves garlic minced
1/4 cup peanut oil
1.5 tsp salt
2 tsp oregano
1/2 tsp ground cumin
2 tbsp flour

1
For the red chili sauce:
2
combine sauce ingredients in blender with 3 cups hot water, blend until smooth.
3
Bring to boil and simmer for 30 min stirring occasionally.
4
For the turkey filling:
5
saute onion in 1 tbsp oil and add turkey and 3/4 cup chile sauce.
6
Frying tortillas:
7
In small pan, heat remaining oil to midum hot (7). Slip 1 tortilla in for 5-10 sec. Turn over for another 5 sec. Transfer to paper towel to drain.repeat for 11 others
8
Cover bottom of baking dish with 1/2 cup of sauce. Dip fired tortiall in sauce and place on dinner plate. Starting 1/3 way from edge, place a line of turkey mix + grated cheese. Use half the cheese for this and the rest for topping.
9
Wrap torilla around filling and place loose edge doen in baking dish. Spoon sauce over top and add rest of cheese.
10
Bake at 350 for 20 min or until cheese melted. Keep rest of sauce hot to serve with.

1207

kcal

Calories

Fat

Carbs

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 14 ingredients. The key ingredients include: 12 corn tortillas, 1 lb Jack cheese, grated, 1 medium onion, 1/2 cup peanut oil, and more.

Yes, Turkey Enchiladas Washington Post 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!

Turkey Enchiladas Washington Post

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions