Club-Style Turkey Enchiladas
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
Reviews
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.
This turned out really good -- I used flour tortillas and a 16 oz jar of alfredo sauce.
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.
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...
This recipe is simple and so easy to make. My family absolutely loves it and we will be making it many more times.