Guest Post ~ Turkey Enchiladas by Nancy of A Communal Table

Homemade Turkey Enchiladas by Worth The WhiskFROM NANCY of A Communal Table: Recently Patti contacted me about doing a guest post for her blog and I was thrilled! Well, it’s January and although Spring is typically the season for cleaning in my house it always takes place in January. Maybe it’s the influx of gifts received during the holidays but once January hits I am ready to clean things out.. and that includes my freezer!

One thing that is almost always in my freezer in January is leftover turkey. After all the rich foods I’ve eaten over the holidays I crave something spicy and comforting and this recipe for Turkey Enchiladas is a perfect choice for not only using up that turkey, but for satisfying my cravings. They are easy enough to make for a weeknight and can easily be made ahead which is great for those nights when you are trying to juggle band practice, basketball games and a committee meeting!

Turkey Enchiladas from A Communal Table

(serves 4)

  • 1 10 count package fresh corn tortillas
  • 2 tsp. canola or vegetable oil
  • 1 small onion, peeled and diced
  • 1 7 oz. can diced roasted green chiles
  • 1 red bell pepper, diced
  • 1/2 cup corn kernels, fresh or frozen
  • 1/2 cup minced fresh cilantro
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 3 garlic cloves, minced
  • salt and pepper to taste
  • 1 cup shredded low fat Mexican blend cheese
  • 1 1/2 cup  cooked and shredded turkey meat
  • 2 –  10 oz. can enchilada sauce or 1 10 oz. enchilada sauce + 1 – 8 oz. can tomato sauce


  1. Pre heat oven to 350 degrees F. Spray a 9 x 13 inch casserole dish with cooking spray. Set aside.
  2. In a large skillet heat the 2 tsp. canola oil over medium high heat. Add the onion and bell pepper. Sauté vegetables about 5 minutes, until onion and bell pepper are tender. Add the corn, chiles, garlic, cumin, chili powder and salt and pepper. Sauté another 2 minutes. Taste and adjust seasonings.
  3. Add turkey and 1/2 cup  cheese to vegetables and stir to combine. Stir in cilantro.
  4. In a small bowl mix the tomato sauce and enchilada sauce together if using.
  5. Hold a tortilla in your hand and spoon about 1/2 cup of filling down the center of tortilla. Fold one side over the filling and tuck end of tortilla under filling making a roll. Place seam side down in the casserole dish. NOTE: If your tortilla cracks, don’t panic!! Just take the remaining tortillas and wrap in a dampened paper towel and place in the microwave. Microwave on 50% power for approximately 1 – 1 1/2 minutes until the tortillas are very warm and pliable. Remove tortillas one at a time and fill as directed.
  6. Once all the tortillas are filled spoon the enchilada sauce on top. Sprinkle with remaining 1/2 cup cheese.
  7. Cover casserole with a piece of foil that is sprayed with cooking spray.
  8. Place in a 350 degree  oven and bake for 20 – 25 minutes until enchiladas are heated through and cheese is melted.

NOTES: When my children were little they didn’t like enchilada sauce so I started mixing it with plain tomato sauce – it balanced the spice of the enchilada sauce enough so that they would eat them. For those who like a spicier enchilada, place a bottle of hot sauce on the table!

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