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Terrific Turkey Enchiladas

21 reviews
Total Time
Prep: 35 min. Bake: 35 min.

By Taste Of Home Editorial Team

Recipe by Jenn Tidwell, Fair Oaks, California

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Sep. 12, 2023

Enchiladas are a favorite dish in our home. Our little girl, who calls them laladas, especially loves them. This is a really tasty take on the classic southwestern dish. —Jenn Tidwell, Fair Oaks, California

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Can you freeze Terrific Turkey Enchiladas?

Cover and freeze unbaked enchiladas. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake until casserole is heated through, sauce is bubbling and cheese is melted, 30-35 minutes. Serve as directed.

Test Kitchen Approved

Terrific Turkey Enchiladas

Contest Winner
21 reviews
Prep Time 35 min
Cook Time 35 min
Yield 3 servings

Ingredients

  • 1-1/4 cups frozen corn, thawed
  • 1 can (4 ounces) chopped green chiles
  • 1 cup fresh cilantro leaves
  • 1/3 cup heavy whipping cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • ENCHILADAS:
  • 3/4 pound ground turkey
  • 1/3 cup chopped onion
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 3/4 cup salsa
  • 1 tablespoon cornmeal
  • 2 teaspoons chili powder
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 flour tortillas (8 inches), warmed
  • 1-1/4 cups shredded Mexican cheese blend, divided
  • 1/4 cup sliced ripe olives
Text Ingredients

Directions

  1. Preheat oven to 350°. Place first 6 ingredients in a food processor; cover and pulse until blended.
  2. In a large skillet, cook turkey, onion and garlic in oil over medium heat until meat is no longer pink. Remove from heat; stir in salsa, cornmeal and seasonings.
  3. Spoon 1/3 cup turkey mixture down the center of each tortilla; top with 2 tablespoons cheese. Roll up and place seam side down in a greased 11x7-in. baking dish. Spoon corn mixture over top; sprinkle with olives and remaining cheese.
  4. Cover and bake 30 minutes. Uncover; bake 5-10 minutes or until heated through. If desired, top with additional chopped cilantro.

Nutrition Facts

2 enchiladas: 968 calories, 55g fat (23g saturated fat), 155mg cholesterol, 1766mg sodium, 81g carbohydrate (4g sugars, 5g fiber), 41g protein.

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