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Super Turkey Enchiladas

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These Super Turkey Enchiladas offer a comforting twist on the classic Tex-Mex favorite. By combining shredded cooked turkey with sharp cheese and a savory blend of cream of mushroom and tomato soups, you create a rich, velvety filling that is both hearty and satisfying. The corn tortillas are softened and rolled tightly, then baked until the cheese is melted and bubbly. This dish is perfect for busy weeknight dinners or when you want to use up leftover turkey. It delivers a warm, home-style meal that appeals to families and friends alike, offering a delicious balance of textures and flavors without requiring complex techniques or hard-to-find ingredients.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 860.1
Description
These Super Turkey Enchiladas offer a comforting twist on the classic Tex-Mex favorite. By combining shredded cooked turkey with sharp cheese and a savory blend of cream of mushroom and tomato soups, you create a rich, velvety filling that is both hearty and satisfying. The corn tortillas are softened and rolled tightly, then baked until the cheese is melted and bubbly. This dish is perfect for busy weeknight dinners or when you want to use up leftover turkey. It delivers a warm, home-style meal that appeals to families and friends alike, offering a delicious balance of textures and flavors without requiring complex techniques or hard-to-find ingredients.
Ingredients
  • 1 1/2 cup Turkey; shredded cooked
  • 1 1/2 cup Sharp cheese; shredded
  • 1/2 cup Onion; chopped
  • 1 cup Cream of mushroom soup
  • 1 cup Tomato soup
  • 10 ounce Enchilada sauce; mild
  • 12 Corn Tortillas
Directions
  1. 1
    Preheat oven to 350&# 194;°F (175°C).
  2. 2
    In a medium bowl, combine the shredded turkey, chopped onion, and 1/2 cup of the shredded cheese. Set aside.
  3. 3
    In a separate bowl, stir together the cream of mushroom soup, tomato soup, and enchilada sauce until smooth.
  4. 4
    Soften the corn tortillas by dipping them briefly in hot oil or microwaving them wrapped in damp paper towels for 30-45 seconds until pliable.
  5. 5
    Place a heaping tablespoon of the turkey mixture onto each tortilla, roll up tightly, and place seam-side down in a 13x9 inch baking dish.
  6. 6
    Pour the soup and sauce mixture evenly over the rolled enchiladas.
  7. 7
    Top with the remaining 1 cup of shredded cheese.
  8. 8
    Bake for 30 minutes, or until the cheese is melted and bubbly and the sauce is heated through.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 860.1kcal
% Daily Value *
Total Fat 23.8g37%
Saturated Fat 5.3g27%
Cholesterol 62.1mg21%
Sodium 1058.4mg45%
Total Carbohydrate 93.8g32%
Dietary Fiber 7.8g32%
Sugars 5.2g
Protein 44.4g89%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Read it online: https://www.chefs-mate.com/recipe/super-turkey-enchiladas/