Club-Style Turkey Enchiladas Recipe
Club-Style Turkey Enchiladas Recipe photo by Taste of Home

Club-Style Turkey Enchiladas Recipe

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Bacon, turkey and Swiss cheese are the base of these unique and delightful enchiladas. You’ll need about 1-1/2 cups of leftover turkey meat for this recipe. —Anna Ginsberg, Austin, Texas
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES:4 servings
Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES: 4 servings


  • 8 bacon strips, chopped
  • 1/2 cup chopped sweet red pepper
  • 1/3 cup chopped onion
  • 10 ounces thinly sliced cooked turkey, shredded
  • 1-1/2 cups (6 ounces) shredded Swiss cheese, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 yellow corn tortillas (6 inches), warmed
  • 1 carton (10 ounces) refrigerated Alfredo sauce
  • 1/4 cup milk
  • 2 cups shredded lettuce
  • 1 can (14-1/2 ounces) diced tomatoes, well drained

Nutritional Facts

2 enchiladas with 1/2 cup lettuce and 1/3 cup tomatoes equals 602 calories, 29 g fat (16 g saturated fat), 126 mg cholesterol, 1106 mg sodium, 40 g carbohydrate, 6 g fiber, 45 g protein.


  1. In a large skillet, saute the bacon, red pepper and onion until bacon is crisp and vegetables are tender; drain. Cool slightly.
  2. In a large bowl, combine the turkey, bacon mixture, 1 cup cheese, salt and pepper. Place 1/2 cup turkey mixture down the center of each tortilla. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. In a small bowl, combine Alfredo sauce and milk; pour over top.
  3. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Garnish with lettuce and tomatoes. Yield: 4 servings.
Originally published as Club-Style Turkey Enchiladas in Simple & Delicious November/December 2008, p47

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Reviewed Nov. 25, 2014

"Looks good but why use canned tomatoes when the recipe looks like it should be fresh tomatoes? The picture shows fresh cut tomatoes with the lettuce."

Reviewed Apr. 17, 2014

"This turned out really good -- I used flour tortillas and a 16 oz jar of alfredo sauce."

Reviewed Nov. 27, 2013

"Warming the corn tortillas in a tortilla warmer or a ziploc bag with a dash of water (mocrowaved for 15 sec) will keep the tortillas from getting tough. I'm Opting for pico de gallo instead of plain tomatoes. Should be fantastic. gets my vote since it will be a refreshing change from the holiday norm."

Reviewed Dec. 15, 2009

"the corn tortillas were to crisp and had to fight with it to eat it. I would try them with the floured ones next time..."

Reviewed Nov. 27, 2009

"This recipe is simple and so easy to make. My family absolutely loves it and we will be making it many more times."

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