Prep 15 mins
Cook 30 mins
Although the ingredients look plain and boring, these enchiladas are surprisingly good. They're especially kid-friendly and you can serve all kinds of condiments on the side. I usually make a couple batches of these after Thanksgiving and freeze. It's one of our favorite leftover turkey dishes, but I've also made them with chicken and ground beef.
- 1 1⁄2 cups cooked turkey, shredded
- 1 1⁄2 cups cheddar cheese, shredded
- 1⁄2 cup onion, chopped
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 (10 3/4 ounce) can tomato soup
- 1 (10 ounce) can enchilada sauce
- 12 corn tortillas
- Combine turkey, onion and 1/2 cup cheese and set aside.
- Combine soups and sauce.
- Dip tortillas in hot oil a few seconds on each side to soften. (I used the microwave to heat them up).
- Top each with a heaping tablespoon turkey mixture, roll up and place seam side down in 13x9 inch baking dish.
- Pour sauce over and top with 1 cup cheese.
- Bake at 350ºF for 1/2 hour.
I liked this recipe a lot. It was a terrific way to change up leftover turkey and the recipe is easy to follow as well as using pantry staples. The sauce is very kid friendly as is, but I can see additional ingredients adding to the flavor for adults. I used the microwave tip to soften the corn tortillas. Thank you for sharing a recipe I'll use again!