Turkey Enchiladas

Cathy Milne


These came about when I wanted to do something a little different with leftover turkey after Thanksgiving. Now my family requests I roast a turkey several times a year just so they can eat these enchilladas.

★★★★★ 1 vote
6 people; 2 each
30 Min
45 Min


1 pkg
(12) white or yellow corn tortillas, uncooked
1/2 c
canola oil ,approx
3 c
turkey, off of the carcass
2 can(s)
green enchilada sauce
1 to 2 lb
mushrooms sliced
1 c
black olives (sliced or chopped)
1 medium
onion (chopped)
2 c
cheddar cheese, shredded
2 c
pepper jack cheese, shredded


1Get ready to load the tortillas by placing each filling into separate bowls. Next, place these bowls side by side; making an "assembly-line". (I put enchilada sauce (in a pie plate), tortillas, turkey, cheese, onions. peppers etc and an open can of sauce for pouring over the rolled enchiladas.
2Preheat oven to 325 degrees
3Prepare pans 1 for baking & 1 for precooking tortillas.
1-line one rectangle pan with aluminum foil (heavy duty is best)
2- heat cooking oil in small frying pan.
Prepare a plate for draining tortillas such as cheese cloth, paper towels etc. Have enough to put between layers of tortillas. Place this next to the frying pan and assembly line.
4Pour small amount of cooking oil into frying pan, heat until it sizzles.
5When oil is hot place one tortilla in the oil. Only let the oil heat the tortilla for a few seconds (if over cooked they will be stiff; not roll-able). Using an edge turner (spatula) to press the tortilla under the oil; quickly remove the tortilla from the oil and place on the covered plate to drain. I usually place four tortillas on the plate (spread out around the perimeter).
6When done with tortillas move to the assembly line. Pour some enchilada sauce in a pie plate for dipping the tortillas. Make sure the tortillas are completely covered with sauce.
7Place tortillas into the baking pan. Holding one side, let the other rest on a the edge of the pan (against other enchiladas beginning with the second). Fill the tortilla with meat, cheese, etc. fold the edges one over the other to create a roll.
8When the pan is full with enchiladas placed tightly together then pour sauce over the whole pan. Add cheese onto the top.
9Cover the pan with aluminum foil and put into the preheated oven. Two to three minutes before they the enchiladas are finished cooking remove the foil & place on top shelf to broil the cheese until golden brown.
10Take out of the oven, palce on cooling racks and let sit at room tempurature for ten minutes before serving.


About this Recipe

Course/Dish: Turkey, Tacos & Burritos
Main Ingredient: Turkey
Regional Style: Mexican
Other Tags: For Kids, Healthy