Print Options

Back to Turkey Enchiladas >

Include these items:

Taste of Home Logo

Turkey Enchiladas

 Turkey Enchiladas
I enjoy entering recipe contests almost as much as I enjoy cooking. This dish is my favorite non-traditional way to use leftover turkey. It's become one of my family's favorite dinners, too!
8-10 ServingsPrep/Total Time: 30 min.


  • 1/2 cup chopped onion
  • 1 can (4 ounces) chopped green chilies, drained, divided
  • 3 tablespoons butter, divided
  • 1/3 cup taco sauce
  • 1 cup (8 ounces) sour cream, divided
  • 1/8 teaspoon chili powder
  • 2-1/2 cups cooked cubed turkey
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 10 flour tortillas (8 inches)
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1 cup chicken broth
  • 1/2 cup chopped fresh tomatoes


  • In a skillet, saute onion and 2 tablespoons green chilies in 1
  • tablespoon butter until onion is tender. Remove from the heat. Add
  • the taco sauce, 1/4 cup sour cream and chili powder. Stir in turkey
  • and 1/2 cup cheese.
  • Divide the mixture evenly among tortillas. Roll up and place seam
  • side down in greased 13-in. x 9-in. baking dish.
  • In a small saucepan, melt remaining butter. Stir in flour until
  • blended; gradually stir in broth. Bring to a boil; cook and stir for
  • 2 minutes or until thickened. Remove from the heat and cool

2 of 2

Turkey Enchiladas (continued)

Directions (continued)

  • slightly. Stir in the remaining sour cream and remaining peppers.
  • Pour sauce over enchiladas. Bake, uncovered, at 325° for 40
  • minutes. Sprinkle remaining cheese, then tomatoes over top. Bake
  • 5-10 minutes longer or until cheese is melted. Yield: 10 servings.
Nutritional Facts: 1 serving equals 383 calories, 19 g fat (11 g saturated fat), 76 mg cholesterol, 645 mg sodium, 31 g carbohydrate, 1 g fiber, 21 g protein.