We have yet again another turkey recipe this week! I had tried new recipes using all this leftover turkey we had, and I loved every one of them. Today’s recipe is for turkey enchiladas. We’re big on Mexican food in this house, in any form, so we were willing to try something with shredded turkey. I’m kind of disappointed only because my homemade cream of chicken soup didn’t turn out so well, so the sauce looks kind of gloppy. But I assure you it tasted amazing! I’ll use a regular can next time.
First, mix the cream of chicken soup with either sour cream, Greek yogurt, or a mixture of both.
Next, chop up your turkey into smaller pieces. I sprinkled some taco seasoning and shook up the container a bit for extra flavor.
On a corn tortilla, spread about a tablespoon of the sour cream mixture, then a pinch of turkey and shredded cheddar cheese. Roll it up carefully, leaving the ends open, and place it in a greased 9×13 pan.
Spread the rest of the sour cream mixture over the tortillas and sprinkle with more cheese. As you can see, this made a ton! I had to use two pans! Bake at 350 degrees for 20-25 minutes until the cheese is fully melted.
What a great way to use up leftover turkey! We had enough leftovers to last us forever and it tasted amazing each time. You should be able to freeze the leftovers for another night, too!
- 1 pound cooked turkey, cubed
- 2 cups sour cream (or a mixture of sour cream and Greek yogurt)
- 1 can cream of chicken soup
- 2 cups shredded cheddar cheese
- 20 corn tortillas
- Mix together the sour cream and cream of chicken soup.
- On a corn tortilla, spread a tablespoon of the sour cream mixture, then top with a pinch of turkey and cheese. Roll it up, leaving the edges open, and place in a greased 9x13 pan. Continue until all of the turkey is gone.
- Spread the remaining sour cream mixture on top of the tortillas, then top with shredded cheese. Bake in a 350 degree oven for 20-25 minutes until the cheese is fully melted.