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Contest-Winning Turkey Enchiladas

 Contest-Winning Turkey Enchiladas
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
8 ServingsPrep: 40 min. Bake: 40 min.


  • 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


  • In a large saucepan, combine the first 10 ingredients. Bring to a
  • boil. Reduce heat; simmer, uncovered, for 20 minutes. Remove from
  • the heat.
  • 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.
  • Cover and bake at 350° for 30 minutes. Uncover; bake 8-10 minutes

2 of 2

Contest-Winning Turkey Enchiladas (continued)

Directions (continued)

  • longer or until bubbly. Yield: 8 servings.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer