Scrumptious Turkey Enchiladas

Janet Scott


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.

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17 enchiladas


40 Min


30 Min


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

Directions Step-By-Step

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

Add a little salt and pepper to taste.
Dice 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.
Add this to your meat along with one cup of shredded cheese and your broth.
set aside.
warm 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.
lightly spray (cooking spray) a 9 x 13 casserole dish (or disposable tin) sauce side down.
Fill with your turkey filling and roll up. slide it to the side and repeat until your dish fills up.
Pour more enchilada sauce on top after your tray is full.
Sprinkle with shredded cheese.
Bake in 350 oven until everything heats up and your cheese is melted on top.