Rating: 4.5 stars
199 Ratings
  • 5 star values: 104
  • 4 star values: 64
  • 3 star values: 24
  • 2 star values: 4
  • 1 star values: 3

These enchiladas are a great way to use leftover Thanksgiving turkey. Serve with sour cream and refried beans if desired.

Recipe Summary

cook:
20 mins
total:
45 mins
prep:
25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

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  • 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.

Nutrition Facts

673 calories; protein 41.4g; carbohydrates 53.6g; fat 33.5g; cholesterol 135.6mg; sodium 498.6mg. Full Nutrition
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