Leftover Turkey Enchiladas


Serves 8 to 12

  • 2 cups shredded Cheddar and Monterey cheese blend
  • 1 onion, chopped
  • 1 (2 ounce) can sliced black olives
  • 24 (6 inch) corn tortillas
  • 1 (19 ounce) can red enchilada sauce
  • 4 cups cooked turkey, chopped

Leftover Turkey Enchiladas

Leftover Turkey Enchiladas

Click image to enlarge


Preheat oven to 350˚F (175˚C).

Lightly grease a 9x13-inch baking dish.

In a small bowl, combine the cheese, onion, and black olives. In a small skillet, heat enough oil to lightly coat one tortilla, and cook until soft.
Remove and dip in enchilada sauce to coat.

Add turkey and cheese mixture to center of tortilla, roll and place in the prepared dish. Repeat until bottom layer of pan is covered with enchiladas.
Spread enough sauce over bottom layer to cover.

Repeat process with a second layer; spread remaining sauce on top and sprinkle with remaining cheese mixture.
Bake 20 minutes in the preheated oven, or until cheese is melted.

Note: This is a two-person operation. One to heat the tortillas to soften and move to the enchilada sauce, one to add the filling and roll the enchiladas.

Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive