Turn leftover turkey into a Mexican fiesta with our leftover turkey enchilada recipe! These Green Chile-Turkey Enchiladas can be assembled in 15 minutes before baking. That's dinner done and on the table in under an hour.
Green Chile-Turkey Enchiladas
- Prep Time 15 min
- Total 55 min
- Servings 8
- Ingredients 8
Ingredients
- 1 cup sour cream ranch dip
- 2 tablespoons Gold Medal™ all-purpose flour
- 2 cups diced cooked turkey
- 2 cups finely shredded Colby-Monterey Jack cheese blend (8 oz)
- 1 can (4 oz) Old El Paso™ Chopped Green Chiles, undrained
- 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
- 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
- Chopped tomatoes, chopped avocado and shredded lettuce, if desired
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix dip and flour. Stir in turkey, 1 cup of the cheese and the chiles.
-
Step2Spread about 2 tablespoons enchilada sauce over bottom of baking dish. Spread 1 to 2 teaspoons enchilada sauce over each tortilla; top each with about 1/3 cup turkey mixture. Roll up each tortilla and place seam side down in baking dish. Top with remaining enchilada sauce.
-
Step3Cover with foil; bake 25 minutes. Sprinkle with remaining 1 cup cheese. Bake uncovered about 15 minutes longer or until thoroughly heated and cheese is melted. Garnish with tomatoes, avocado and lettuce.
Nutrition
380
Calories
21g
Total Fat
21g
Protein
27g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 380
- Calories from Fat
- 190
- Total Fat
- 21g
- 32%
- Saturated Fat
- 10g
- 50%
- Trans Fat
- 0g
- Cholesterol
- 65mg
- 22%
- Sodium
- 930mg
- 39%
- Potassium
- 150mg
- 4%
- Total Carbohydrate
- 27g
- 9%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 2g
- Protein
- 21g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 2%
- 2%
- Calcium
- 30%
- 30%
- Iron
- 10%
- 10%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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