Contest-Winning Turkey Enchiladas Recipe
Contest-Winning Turkey Enchiladas Recipe photo by Taste of Home

Contest-Winning Turkey Enchiladas Recipe

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My family likes these enchiladas so much that they request a turkey dinner several times a year just so I'll make this dish with the leftovers. I usually double it because I feed three growing boys—two teenagers and my husband! —Beverly Matthews, Pasco, Washington
TOTAL TIME: Prep: 40 min. Bake: 40 min.
MAKES:8 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 40 min. Bake: 40 min.
MAKES: 8 servings


  • 3 cups cubed cooked turkey
  • 1 cup chicken broth
  • 1 cup cooked long grain rice
  • 2 plum tomatoes, chopped
  • 1 medium onion, chopped
  • 1/2 cup canned chopped green chilies
  • 1/2 cup sour cream
  • 1/4 cup sliced ripe or green olives with pimientos
  • 1/4 cup minced fresh cilantro
  • 1 teaspoon ground cumin
  • 8 flour tortillas (10 inches)
  • 1 can (28 ounces) green enchilada sauce, divided
  • 2 cups (8 ounces) shredded Mexican cheese blend, divided


  1. In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Remove from the heat.
  2. Place 1/2 cup turkey mixture down the center of each tortilla; top each with 1 teaspoon enchilada sauce and 1 tablespoon cheese. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour remaining enchilada sauce over top; sprinkle with remaining cheese.
  3. Cover and bake at 350° for 30 minutes. Uncover; bake 8-10 minutes longer or until bubbly. Yield: 8 servings.
Originally published as Turkey Enchiladas in Taste of Home December/January 2008, p32

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviewed Apr. 8, 2014

"This was very good, but next time I'm going to sauté the onions so they aren't as crunchy . My husband and daughter don't like onions so they wouldn't eat them due to the crunchy onions."

Reviewed Jan. 2, 2014

"My family LOVES this recipe, but I suggest using the broth to make the rice and not using cooked rice + broth as the recipe suggests. It turns out VERY watery if you do this. Also, I use black olives, not green olives as seen in the picture."

Reviewed May. 18, 2012

"This is seriously one of the best enchilada recipes I've ever made! The green enchilada sauce makes this fabulous!!! I did add an extra tsp of cumin and some hot salt and pepper. My family ate it all and asked for more! Want to add that it does take longer than 40 minutes to prepare, but it is SO worth it!!!"

Reviewed May. 3, 2011

"i used chicken worked out great"

Reviewed Apr. 20, 2011

"I also used chicken instead of turkey and it was wonderful. The fresh cilantro makes all the difference!"

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