Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Add to Collection
Go to Collections
Print
Pin
5
from
2
votes
Turkey Enchiladas
Turkey Enchiladas is a great way to use and enjoy leftover turkey.
Course
Main Course
Cuisine
Mexican
Keyword
Turkey Enchiladas
Prep Time
15
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
1
hour
hour
Servings
10
Calories
368
kcal
Author
Stephanie Manley
Ingredients
▢
8
ounces
cream cheese
▢
1
tablespoon
water
▢
¾
teaspoon
ground cumin
▢
salt
▢
ground black pepper
▢
4
cups
cooked turkey
or chicken
▢
¼
cup
chopped pecans
toasted
▢
12
flour tortillas
▢
10¾
ounces
condensed cream of chicken soup
▢
8
ounces
sour cream
▢
1
cup
milk
▢
2
tablespoons
pickled jalapenos
finely chopped
▢
½
cup
shredded cheddar cheese
▢
fresh cilantro or parsley
snipped
▢
tomato
seeded and chopped
▢
green bell pepper
chopped
Instructions
Cut turkey into small, diced pieces.
In a small skillet, cook onion and a small amount of water until tender. Drain.
Spray a 13x9x2 inch baking dish with nonstick coating.
Combine cream cheese, water, cumin, and salt in a medium-sized bowl.
Stir in cooked onion, turkey, and toasted pecans.
Spoon about ¼ cup turkey mixture onto each tortilla. Roll up the tortillas.
Place rolled-up tortillas in the baking dish, seam side down.
In a medium mixing bowl, combine soup, sour cream, milk and jalapeno peppers,
Pour the white sauce over the enchiladas.
Cover the dish and bake the enchiladas at 350 degrees for 40 minutes or until heated through.
Remove cover and sprinkle cheddar cheese on top of the enchiladas.
Bake uncovered for 4 to 5 minutes or until cheese is melted.
Top with cilantro or parsley, tomatoes, and green bell pepper.
Nutrition
Calories:
368
kcal
|
Carbohydrates:
23
g
|
Protein:
16
g
|
Fat:
23
g
|
Saturated Fat:
10
g
|
Cholesterol:
76
mg
|
Sodium:
642
mg
|
Potassium:
270
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
620
IU
|
Vitamin C:
0.2
mg
|
Calcium:
165
mg
|
Iron:
2.2
mg
Tried this recipe?
Mention
@CopyKatRecipes
or tag
#copykatrecipes
!