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Turkey Enchiladas

  • Breast
  • Lunch
  • Dinner
  • Snack
  • Everyday
  • Skillet
  • 30 minutes to an hour

Satisfy your Mexican food cravings with these better-than-takeout enchiladas.

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Yield

4 servings

Print Recipe

Ingredients

  • 1 tbsp (15 mL) vegetable oil
  • 1 lb (454 g) boneless, skinless Ontario turkey breast, cut into 1 inch/2.5 cm pieces
  • Pinch each salt and pepper
  • 1/2 cup (125 mL) diced red onion
  • 2 cloves garlic, minced
  • 3/4 cup (175 mL) barbecue sauce, ketchup or chili sauce (such as Heinz)
  • 3 cups (750 mL) chunky style mild or medium salsa, divided
  • 4 large flour tortillas
  • 2 cups (500 mL) shredded Monterey Jack cheese, divided
  • Guacamole (optional)

Instructions

  • In a large non-stick skillet, heat oil over medium-high heat. Add turkey, sprinkle with salt and pepper and cook, stirring occasionally until no longer pink inside. Remove to plate.
  • Add onion and garlic to same skillet; cook, stirring for about 5 minutes or until softened. Return turkey to skillet and stir in barbecue sauce; simmer over low heat for 5 minutes.
  • Spread half of the salsa into bottom of small casserole dish. Divide turkey filling among tortillas and sprinkle with each with 1/3 cup (75 mL) of the cheese. Roll up and place seam side down into dish. Spoon remaining salsa over top with remaining cheese.
  • Bake in 375 F (190 C) for about 20 minutes or until cheese is melted and tortillas are golden.  Serve with guacamole if desired.

Need More Help?

Learn everything you need to know about selecting, preparing, and cooking whole turkeys.

Classic Roasted Whole Turkey

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