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


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

How to Make Turkey and Corn Enchiladas


  • 1Combine turkey, corn, and 1 cup cheese; season with salt and pepper.
  • 2Roll up in tortillas and place in a baking dish. Top with enchilada sauce and 1/2 cup cheese.
  • 3Bake at 400° F until heated through, 15 to 20 minutes.
  • 4NOTES:
    ** 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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