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Turkey Enchiladas

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  • Prep 10 min
  • Total 55 min
  • Ingredients 13
  • Servings 6
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These enchiladas are stuffed with a delicioso mix of onion, garlic, tomato, cumin and turkey. Enchiladas in general are an ideal dish for transforming what's left from lunch or dinner, into a fast and rico meal. I really enjoy how versatile they are-you can change-up the recipe every time you prepare them, just by using a different combination of ingredients. With a little imagination, there's no limit to the fillings you can create. This dish is great for sharing during the holiday season, where everyone is practically overwhelmed with leftovers. In case you get a craving for these enchiladas between parties, you can always prepare a simple boiled turkey breast and shred it afterwards for preparing this recipe.
by Erica Dinho
Updated Sep 28, 2015
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Ingredients

  • 2 tablespoons olive oil
  • 4 dried chiles de árbol peppers
  • 1 cup white onion, finely diced
  • 4 garlic cloves, crushed
  • 1/2 tablespoon ground cumin
  • 3 cups chopped tomato
  • 2 cups chicken broth
  • 3 cups cooked turkey, chopped
  • 2 cups Monterrey Jack cheese, grated
  • Salt and pepper, to taste
  • Sufficient oil, for frying the tortillas
  • 6 corn tortillas
  • Freshly chopped cilantro

Directions

  •  
    1
    Start by pre-heating the oven to 350°F.
  •  
    2
    To make the salsa, heat the olive oil over medium heat in a skillet. When ready, sauté the garlic and onion for three minutes. Then add the dried chiles (without the stem), tomatoes and cumin. Cook for 20 minutes or until the chiles have softened.
  •  
    3
    In a food processor or blender, process the chile mixture with the chicken broth. Pour half of the blended salsa over the chopped turkey and reserve the remaining sauce in a separate bowl.
  •  
    4
    Pre-heat the oil for frying in another skillet and lightly fry each tortilla, without browning too much. Place the finished tortillas over a few paper towels to remove any excess oil.
  •  
    5
    To assemble the enchiladas, dip each tortilla into the remaining salsa. Fill each tortilla with about four tablespoons of the prepared turkey before rolling up. Grease a baking dish with anti-stick spray and place the rolled tortillas inside. Pour the remaining salsa on top and sprinkle with the grated cheese.
  •  
    6
    Bake the enchiladas for 25 minutes and garnish with freshly chopped cilantro before serving.

Expert Tips

  • tip 1
    If you like, you can also use chicken in this recipe.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • These enchiladas are stuffed with a delicioso mix of onion, garlic, tomato, cumin and turkey. Enchiladas in general are an ideal dish for transforming what's left from lunch or dinner, into a fast and rico meal. I really enjoy how versatile they are-you can change-up the recipe every time you prepare them, just by using a different combination of ingredients. With a little imagination, there's no limit to the fillings you can create. This dish is great for sharing during the holiday season, where everyone is practically overwhelmed with leftovers. In case you get a craving for these enchiladas between parties, you can always prepare a simple boiled turkey breast and shred it afterwards for preparing this recipe.
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