These Turkey Enchiladas are gooey, warm, & rich…with just enough spice to warm you up. You can also substitute chicken if you don’t have any turkey on hand (pick up one of those store-made rotisserie chickens and you’ve got it even easier!)
6 cups shredded, cooked turkey or chicken
2 cloves garlic, minced
1 can (19oz) chili without beans
1 pkg. Brown Gravy Mix
1 can (10oz) enchilada sauce
12 corn tortillas
3/4 cup shredded Cheddar cheese
3/4 cup shredded Monterey Jack cheese
WHAT TO DO:
*Put the turkey & garlic in a skillet to warm. Set aside for later.
*In large sauce pan, prepare gravy mix as instructed on package. Stir in enchilada sauce & chili. Heat until warm, stirring often.
Preheat your oven to 350 degrees. Then, set up your assembly station: skillet of meat, pan of sauce/chili and a pile of tortillas all lined up next to a rectangle baking dish. I use a 7×11 size, but use whatever you have. You may need some extra tortillas if you have a larger baking dish.
Dip tortilla in sauce/chili mix & lay it in your baking dish. Fill each tortilla with turkey and roll up; repeat for each tortilla, lining them up side by side as you go along. Pour remaining sauce/chili mix over enchiladas. Top with Monterey jack and cheddar cheeses.
Bake your turkey enchiladas for about 40 minutes, or until your sauce is bubbly & hot. Top with avocado slices, a dollop of sour cream and extra cheese when serving if desired.
She Is Dallas info: If you think this recipe looks yummy, check out another She Is Dallas recipe. Also, be sure and see our “Her Food” page for more great recipes from our contributors.