Club-Style Turkey Enchiladas

Name: Club-Style Turkey Enchiladas
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings.
Cuisine: Enchiladas, Mexican Dinners, Mexican Recipes
Ingredients: 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 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 whole milk; 2 cups shredded lettuce; 1 can (14-1/2 ounces) diced tomatoes, well drained

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

Ingredients

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 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 whole milk
2 cups shredded lettuce
1 can (14-1/2 ounces) diced tomatoes, well drained

Directions

In a large skillet, saute the bacon, red pepper and onion until bacon is crisp and vegetables are tender; drain. Cool slightly.
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 13x9-in. baking dish. In a small bowl, combine Alfredo sauce and milk; pour over top.
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.

Nutrition Facts

2 each: 602 calories, 29g fat (16g saturated fat), 126mg cholesterol, 1106mg sodium, 40g carbohydrate (7g sugars, 6g fiber), 45g protein.

Originally published as Club Style Turkey Enchiladas in Simple & Delicious November/December 2008

Reviews

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Average Rating:

babs14075

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.
ksandjs1

Apr 17, 2014

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

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.
evarogers72

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...
tkarinas

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.