turkey & veggie enchiladas

Turkey & Veggie Enchiladas

Angela Food Leave a Comment

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Tired of the same old leftovers? These turkey & veggie enchiladas are a quick & tasty way to change things up!

We love a recipe that is more of a guideline as opposed to a strict set of rules. I guess we just don’t like to be told what to do LOL!  These enchiladas use up leftover chicken or turkey and can be made with your choice of veggies. This makes them a great choice for after the holidays or whenever your fridge needs a clear out.

Turkey & Veggie Enchiladas

Serves 6

Cook time: 30 min, 
prep time: 15 minutes


6-8 large flour tortillas 
2 cups grated cheddar cheese

For the filling:

1  cup chopped carrots
1  cup chopped bell pepper (red, yellow, or orange are best)
1/2 cup chopped cilantro 
1/2 cup chopped green onion
1 cup chopped broccoli
1 can black beans rinsed & drained
1-2 cups chopped cooked chicken or turkey
1 can corn drained
1 tbsp chili powder
1 tsp cumin
1 lime juiced

For the sauce:

1 large can plain tomato sauce
1  small jar mild or medium salsa
1 tbsp chili powder
1 tsp cumin
1 tbsp oregano


  • Preheat oven to 400F.
  • In a large bowl combine all the filling ingredients & stir well to combine.
  • In another bowl, combine all the sauce ingredients & stir.
  • Take the tortillas out of the bag & warm in the microwave for 30 seconds (this makes them easier to roll).
  • Spray a 9 x 13 inch baking dish with oil.
  • Place 3/4 cup of filling along the center of a tortilla. Fold 1/4 of the tortilla over the filling from each of the right & left sides and then roll up from the bottom edge up to create a sealed cigar shape. Repeat with all tortillas placing them in the baking dish as you go. We can usually fit 4 tortillas side by side in a row along the long edge of the pan and then 2 horizontally along the bottom edge.
  • Generously spoon the sauce over the middle of all the enchiladas leaving the ends to get nice and crispy!
  • Bake at 400F for 30 minutes.
  • Serve with extra cilantro and sour cream.
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