Easy Turkey Enchiladas

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!)

turkey enchiladas


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

sour cream



*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.

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