Buffalo-style Turkey/chicken Enchilada's Recipe

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Buffalo-Style Turkey/Chicken Enchilada's

Turnips 2 Tangerines (Lynn H)


This recipe can be made with left-over holiday turkey or rotisserie chicken.

pinch tips: How to Freeze Fish, Meat & Poultry






25 Min


1 Hr 15 Min


3 c
chopped cooked turkey or chicken
2 Tbsp
vegetable or olive oil
1.5 oz. pkg
(mccormick) white chicken chili seasoning mix
1 c
1 can(s)
cream of chicken soup
1- 4oz. can(s)
chopped green chilies, drained
1/2 c
chunky salsa, of your choice
1/2 c
(mezzetta) roasted red bell-peppers, chopped (not marinated)
10 oz
can mild enchilada sauce
16 large
or jumbo flour tortilla shells
2 c
mexican blend shredded cheese
2 c
sour cream
1/4 c
buffalo wing sauce

Directions Step-By-Step

Heat oil in skillet. Add chopped turkey or chicken and stir until heated through. Sprinkle seasoning mix over turkey or chicken and mix. Add 1 cup of water, bring to boil, reduce heat and simmer 10 mins.
In large bowl, mix together: cream of chicken soup, drained chopped green chilies, chunky salsa, chopped roasted red bell peppers, and sour cream. and buffalo wing sauce. Add to turkey/chicken mixture and Simmer on low until heated, 10 mins.
Lightly grease or spray a 13x9 inch glass dish. Pour 1/4 cup mild enchilada sauce on bottom of dish.
Working with one tortilla shell at a time, spoon down the middle of the tortilla shell, 1 tablespoon of the canned enchilada sauce. Spoon 1/4 cup of the chicken mixture on top of the enchilada sauce. Roll up the tortilla shell, burrito-style, place seam side down in prepared dish. Repeat, process until all shells are filled.
Pour remaining enchilada sauce over filled shells
Sprinkle with shredded mexican style cheese.
Spray a piece of tin foil with cooking spray.
Place sprayed side down on dish.
Bake at 350 degrees For 1 hour
Remove foil and bake 15 mins longer or until cheese is melted
Serve with additional ingredients.

About this Recipe

Regional Style: Mexican