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!


Featured Pinch Tips Video

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

Directions Step-By-Step

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

Add a little salt and pepper to taste.
2
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.
3
Add this to your meat along with one cup of shredded cheese and your broth.
set aside.
4
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.
5
lightly spray (cooking spray) a 9 x 13 casserole dish (or disposable tin) sauce side down.
6
Fill with your turkey filling and roll up. slide it to the side and repeat until your dish fills up.
7
Pour more enchilada sauce on top after your tray is full.
8
Sprinkle with shredded cheese.
Bake in 350 oven until everything heats up and your cheese is melted on top.