Scrumptious Turkey Enchiladas

Janet Scott

By
@JanetLeeScott

When you need to do something with the leftover Turkey, think about doing this. Very easy and VERY delicious. It's so wonderful!
Something you can to do as a family is get together the day after Thanksgiving and do this all together!
I have made this so many ways, filled them with chicken, beef and even sea scallops! It's truly amazing.
Enjoy!


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Rating:
★★★★★ 3 votes
Comments:
Serves:
17 enchiladas
Prep:
40 Min
Cook:
30 Min

Ingredients

4 c
cubed turkey (slightly shredded)
3 c
monterey & colby jack shredded cheese blend, or mexican shredded cheese
1 medium
yellow onion
1 c
turkey broth (you can use chicken)
1 large
28oz can green enchilada sauce (you can use red)
1 small
package corn tortillas
salt and pepper to taste

Step-By-Step

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1Diced and slightly shred 4 cups Turkey. White or dark meat is okay. I used both.

Add a little salt and pepper to taste.

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2Dice up your onion.
<-----This is how I do mine. criss cross cuts not going all the way through your onion but close to the end without cutting in half.

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3Add this to your meat along with one cup of shredded cheese and your broth.
set aside.

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4warm up a few corn tortillas at a time (about three), wrapped in a paper towel and microwave for 20 seconds.
The reason for this is because you don't want your corn tortillas to crack when folding.

Pour your enchilada sauce in a pie dish.
Dip one side of your corn tortilla in the enchilada sauce.

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5lightly spray (cooking spray) a 9 x 13 casserole dish (or disposable tin) sauce side down.

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6Fill with your turkey filling and roll up. slide it to the side and repeat until your dish fills up.

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7Pour more enchilada sauce on top after your tray is full.

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8Sprinkle with shredded cheese.
Bake in 350 oven until everything heats up and your cheese is melted on top.