Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition


  1. Heat 3 tablespoons oil in large saucepan over medium heat. Add 1 1/2 cups onions and saute until tender, about 5 minutes.
  2. Add enchilada sauce, tomatoes and chipotles. Cover; simmer 20 minutes, stirring often.
  3. Remove from heat. Stir in 1/2 cup cilantro.
  4. Season sauce with salt and pepper.
  5. Mix turkey, 1 1/2 cups cheese, sour cream, 1/4 cup onions and 1/2 cup cilantro in bowl.
  6. Season with salt and pepper.
  7. Preheat oven to 350F.
  8. Heat 1/2 cup vegetable oil in medium skillet over medium heat. Cook 1 tortilla until pliable, about 20 seconds per side. Drain on paper towels.
  9. Repeat with remaining tortillas.
  10. Spread 1/2 cup sauce in 13x9x2-inch glass baking dish.
  11. Spoon 1/4 cup turkey mixture in center of each tortilla.
  12. Roll up tortillas. Arrange seam side down in dish. Spoon 2 1/2 cups sauce over enchiladas. Sprinkle with 1/2 cup cheese.
  13. Bake enchiladas until heated through, about 30 minutes.
  14. Rewarm remaining sauce in saucepan over medium-low heat. Transfer to sauceboat. Serve.


Most Helpful

I ended up adapting this to make a kind of taco instead of baking it as enchiladas, but we liked it quite a bit.

Malarkey Test November 28, 2000

Finally! a recipe more like more grandmother would make, but adapted to use canned sauce! A recipe I can live with! Tasted great, too. This one's a keeper.

mary134e December 27, 2008

We really enjoyed these enchiladas. I made a large batch of my crockpot Mexican turkey and used the leftovers in the tortillas. The sauce for the enchiladas was very good and a nice compromise between just using a canned product and making a sauce completely from scratch. All in all a very good recipe with plenty of room to create your own special version.

Geema July 11, 2006

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