Turkey and Corn Enchiladas

Turkey And Corn Enchiladas Recipe

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Donna Roth


Leftover turkey used to only be put into cold sandwiches or exact repeats of T-day dinners in our house. We tried this after Thanksgiving last year - it was AWESOME!!!! Wish I'd found this recipe much sooner. :o)


★★★★★ 1 vote

10 Min
20 Min


  • 2 c
    shredded roasted turkey
  • 1 c
  • 1 c
    shredded pepper jack cheese
  • ·
    salt and pepper - to taste
  • 8
    small flour tortillas
  • 1 c
    enchilada sauce
  • 1/2 c
    shredded pepper jack cheese

How to Make Turkey and Corn Enchiladas


  1. Combine turkey, corn, and 1 cup cheese; season with salt and pepper.
  2. Roll up in tortillas and place in a baking dish. Top with enchilada sauce and 1/2 cup cheese.
  3. Bake at 400° F until heated through, 15 to 20 minutes.
  4. NOTES:
    ** If grating cheese fresh, coat the grater with cooking spray before grating cheese. It will be easier to use and wash.
    ** My kids don't care for the pepper jack so we use plain Monterey Jack.
    ** I added 1 cup creamed corn to the regular corn to help hold the mixture together.

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About Turkey and Corn Enchiladas

Course/Dish: Turkey, Tacos & Burritos
Regional Style: Mexican
Other Tag: Quick & Easy

Show 2 Comments & Reviews

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