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Craving something a little different than your regular enchiladas?  This enchilada recipe uses turkey for a twist, but you could just as easily make it with chicken if that’s what you have on hand.  Fresh tomatoes and cilantro punch up the flavor.  Next time you’re in the mood for Tex-Mex, throw this Turkey Enchilada recipe in the mix!

Turkey Enchiladas This recipe is quite simple, and I believe it could be made-ahead fairly easily.  Just put together the filling ahead of time and refrigerate until you are ready to assemble and bake.

The Lineup

Begin by putting everything except the sauce, tortillas, and cheese in a saucepan.  Although I haven’t tried it, I believe you could probably substitute some uncooked “quick cooking” rice.  Go with about 1/2 cup, as it should be about 1 cup when it’s cooked.

Filling

Put that on the stovetop and bring to a boil, then reduce to a simmer for 20 minutes.

Mixed

Simmered

This is the point where I believe you could “pause” the recipe for later.  So when you’re ready, start assembling your enchiladas.  I like to lay out all of the tortillas on the countertop and divide the filling evenly among them.  Then top with some enchilada sauce and some cheese.

Filling

Roll them up and put them seam side down in a greased 13″x9″ pan.

Rolled Up

Top with the remaining enchilada sauce and cheese.  Bake uncovered for about 20 minutes, until the cheese is melted and and bubbly!

Turkey Enchiladas

Turkey Enchiladas

Print Recipe
Servings 8 servings

Ingredients
  

  • 3 cups cubed cooked turkey or chicken
  • 1 cup chicken broth
  • 1 cup cooked long grain rice
  • 2 plum tomatoes chopped
  • 1/4 cup chopped onion
  • 1 7- oz can chopped green chilies
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon ground cumin
  • 8 10 " flour tortillas
  • 2 10- oz cans green enchilada sauce divided
  • 1 1/2 cups shredded Monterey Jack cheese

Instructions
 

  • Combine first 10 ingredients (all except tortillas, enchilada sauce, and cheese) in a medium saucepan. Bring to a boil. Reduce heat and simmer uncovered for 20 minutes. Remove from heat.
  • Divide turkey mixture evenly among tortillas (~1/2 cup each). Top each with 1 teaspoon enchilada sauce, then 1 tablespoon cheese. Roll up and place seam side down in a greased 13?x9? pan. Top with remaining enchilada sauce, then cheese.
  • Bake, uncovered, in a preheated 350 degree F oven for about 20 minutes, until bubbly and cheese is melted.

Adapted from Taste of Home