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    You are in: Home / Recipes / Creamy Turkey Enchiladas Recipe
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    Creamy Turkey Enchiladas

    Creamy Turkey Enchiladas. Photo by lazyme

    1/5 Photos of Creamy Turkey Enchiladas

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    25 mins

    30 mins

    weekend cooker's Note:

    A great recipe for leftover turkey. You can also replace the turkey with chicken.

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    Serves: 4-8



    Units: US | Metric


    1. 1
      In a large skillet, add margarine and saute onions, then add garlic powder, seasoned salt,chili powder, green chilies, and cayenne pepper.
    2. 2
      Stir in cream cheese, heat and stir just till cream cheese melts.
    3. 3
      Add diced turkey or chicken,.
    4. 4
      Spread out 8 tortillas and spoon about 3 heaping tablespoons of turkey-cream cheese mixture on each tortilla. Use all turkey mixture.
    5. 5
      Roll up tortillas and place seam-side down in lightly greased 11x15 baking dish.
    6. 6
      Pour whipping cream over enchiladas and sprinkle cheese over enchiladas.
    7. 7
      Bake uncovered at 350°F for 30 minutes or till cream and cheese are bubbly, but not brown.

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    Ratings & Reviews:

    • on March 02, 2012


      Great enchiladas! I used a shredded chicken breast and made as directed. These were easy to make and were creamy and filling. Thanks weekend cooker for a nice keeper. Made for Best of 2011 Tag.

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    • on September 03, 2011


      Pretty much followed the list of ingredients, but I did use shredded chicken breast that I had in the freezer for just such dishes! Also cut the recipe in half for two meals for the 2 of us & that also cut those not-so-great nutrition elements down quite a bit without messing with the great taste of these wonderful enchiladas! [Tagged & made in Please Review My Recipe]

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    • on July 26, 2011


      First, this is sinfully rich and delicious! I halved the recipe. I have learned that my onions seem to be larger than the average onion, so I only used a little less than 1/4 of an onion. I did use 2 green onions, because I love them. Had no green chiles, but I had fresh peppers from my back yard, so I sauteed those with the onions. I used a serrano, a hot banana pepper, and a cayenne pepper. I don't use seasoning salt, so I made a mix of my own. I used no fat cream cheese to cut some of the fat content. I used smoked chicken to fill the tortillas, and it was wonderful. I used less of the cheese than called for and used 2% instead of full fat cheese.....seemed to be way too much cheese, but the amount I chose turned out perfectly with the cream. I couldn't figure out what to do with the 1/4 tsp chili powder?....couldn't find it anywhere in the instructions. So I left it out. I served with some sliced avocado. I did put some salsa in a side dish, but found I preferred it without the tomato....just wanted to enjoy the creaminess. Thanks for sharing a really delicious recipe that I'll use again to make use of chicken/turkey leftovers. Made for 123 Tag.

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    Read All Reviews (6)


    Nutritional Facts for Creamy Turkey Enchiladas

    Serving Size: 1 (274 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1215.8
    Calories from Fat 858
    Total Fat 95.4 g
    Saturated Fat 51.3 g
    Cholesterol 280.3 mg
    Sodium 1195.8 mg
    Total Carbohydrate 73.7 g
    Dietary Fiber 5.0 g
    Sugars 9.9 g
    Protein 19.9 g

    The following items or measurements are not included:

    seasoning salt


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