Turkey Enchiladas


Turkey Enchiladas
Author: Patty Roeske
Prep time:
Cook time:
Total time:
Serves: 4-8
Patricia’s personal favorite. This recipe came from Eric’s sister Shayla
  • 1 1/2 c. cooked turkey in small pieces
  • 1 small onion finely chopped
  • 1 1/2 c. shredded cheddar cheese
  • 1/2 c. shredded Monterey Jack cheese
  • 1-10.5 oz. can cream of mushroom soup
  • 1-10.5 oz. can tomato soup
  • 1-10 oz. can mild enchilada sauce
  • 8 flour tortillas
  • 1 can black olives, pitted and sliced (optional)
  1. Combine cheeses together in a small bowl.
  2. Combine soups and enchilada sauce in another bowl.
  3. Combine turkey, onion and 1/2 cup of cheese mixture in a different bowl.
  4. Put 2 Tablespoons of turkey and cheese mixture in each tortilla and roll up.
  5. Place rolled tortillas in a 9 x 13 inch pan with folds facing down.
  6. Pour soup and sauce mixture over all the tortillas.
  7. Top with remaining cheeses.
  8. Bake in a 350 degree oven for 25 – 30 minutes.
  9. Top with black olives when serving. (optional)

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