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Super Turkey Enchiladas

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“Although the ingredients look plain and boring, these enchiladas are surprisingly good. They're especially kid-friendly and you can serve all kinds of condiments on the side. I usually make a couple batches of these after Thanksgiving and freeze. It's one of our favorite leftover turkey dishes, but I've also made them with chicken and ground beef.”

Ingredients Nutrition

  • 1 12 cups cooked turkey, shredded
  • 1 12 cups cheddar cheese, shredded
  • 12 cup onion, chopped
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 1 (10 3/4 ounce) can tomato soup
  • 1 (10 ounce) can enchilada sauce
  • 12 corn tortillas


  1. Combine turkey, onion and 1/2 cup cheese and set aside.
  2. Combine soups and sauce.
  3. Dip tortillas in hot oil a few seconds on each side to soften. (I used the microwave to heat them up).
  4. Top each with a heaping tablespoon turkey mixture, roll up and place seam side down in 13x9 inch baking dish.
  5. Pour sauce over and top with 1 cup cheese.
  6. Bake at 350ºF for 1/2 hour.

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