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Turkey Enchiladas

3-cups shredded cooked turkey
3-cups (12-oz) sharp cheddar cheese, shredded
1-4oz cans chopped green chiles, drained
1/2-cup minced fresh cilantro
Salt & pepper to taste
12-6 inch soft corn tortillas
2 1/2-cup (20oz) canned enchilada sauce or

Enchilada Sauce
1-tbsp vegetable oil
1-onion, minced
1/2-tsp salt
3-tbsp chili powder
3-garlic cloves, minced
2-tsp cumin
2-tsp sugar
2-8oz cans tomato sauce
1/2-cup water
Turkey Enchiladas

Heat the oil in a 12 inch skillet over medium heat
Add the onion and salt and cook until softened, about 5 minutes
Stir in the chili powder, garlic, cumin and sugar
Cook 15 seconds
Stir in the tomato sauce and water
Bring to a simmer and cook until slightly thickened, about 5 minutes
Season to taste with salt & pepper; reserve

Adjust the oven rack to the middle position
Heat oven to 400(F
Combine the turkey, 2-cups, cheddar, 1/2-cup of sauce, chilies and cilantro
Season with salt & pepper to taste
Stack the tortillas on a microwave safe plate
Cover with plastic wrap and microwave on high until warm, about 40-60 seconds
Lightly coat a 9x13 inch baking dish with vegetable spray
Spread the warm tortillas out on a clean countertop
Place 1/3-cup of the turkey mixture evenly down the centre of each tortilla
Tightly roll the tortilla and then lay seam side down in the baking dish
A second layer will be necessary
Lightly spray the enchiladas with vegetable spray
Pour 1-cup of the remaining sauce over the enchiladas to coat thoroughly
Sprinkle with remaining cheddar cheese down the centre of the enchiladas
Cover the dish with foil and bake 20-25 minutes, until heated through
Remove foil and continue to bake until cheddar cheese browns, about 5 minutes
Serve with remaining sauce