Turkey Enchilada Casserole

Big turkey dinner? Have a lot of leftovers? Well, this is a perfect fix for that leftover turkey!!

This recipe makes 4 servings.


  • 1 tbsp olive oil
  • 1/2 cup onion, chopped
  • 1/2 cup green pepper, chopped
  • 1 cup cooked turkey, chopped
  • 1 4oz-can green chili peppers, chopped
  • 1 3/4 cups fat-free chicken broth
  • 2 tbsp all-purpose flour
  • 1 tsp ground coriander
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp seasoning salt
  • 1/2 cup fat-free sour cream
  • 3/4 cup mexican-style cheese, grated
  • 6 6-inch whole wheat tortillas


  1. Preheat oven to 350°F. Spray a baking pan with non-stick cooking spray.
  2. In a large saucepan, heat olive oil over medium heat. Add onions and green peppers and cook until tender. Remove from heat.
  3. Put the onion mixture into a bowl. Add the turkey and green chili peppers. Set aside.
  4. In the same saucepan, add the chicken broth. Whisk in flour, coriander, onion powder, garlic powder and seasoning salt. Cook until thick and bubbly, about 5 minutes.
  5. Remove from heat and stir in the sour cream and half the cheese.
  6. Stir 1/3 cup of the sauce mixture into the turkey mixture.
  7. Fill each tortilla with about 1/3 cup of the turkey mixture until it is spread evenly among the 6 tortillas. Roll them up.
  8. Arrange the rolled tortillas in the baking dish. Cover with the remaining sauce and cheese.
  9. Bake uncovered for 25 minutes or until bubbly.

Did you make this recipe? What did you think?

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