main course | turkey

Turkey Enchiladas with Monterey Jack

Prep Time: 10 minutes Cooking Time: 20 minutes 4 servings

Products Included In Recipe


2 cups | 500 ml shredded cooked turkey or chicken meat
1 - 217 ml can peeled green chilies
1 bunch green onions, chopped
1 1/2 cups | 375 ml Monterey Jack cheese
2 cups | 500 ml tomato sauce
1 tsp | 5 ml oregano
1/2 tsp | 2.5 ml cumin, ground
1/4 tsp | 1.25 ml ground cloves
4 - 10 inch | 25 cm flour tortillas


Preheat oven to 350°F (175°C). In a bowl, mix the turkey, chillies, onion and 3/4 of the grated cheese.
In another bowl combine tomato sauce with oregano, cumin and cloves.
In a 10x14 inch roasting pan pour 1/8 of an inch of tomato sauce.
Place equal amounts of turkey mixture into the centre of each tortilla. Fold ends and then roll tortilla closed.
Place filled tortillas into roasting pan and pour remaining tomato sauce on top.
Sprinkle with remaining 1/4 of grated cheese and bake for 20 minutes.
Cut enchiladas into thirds and serve hot.

Recipe courtesy of Chef Jason Wortzman
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