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Dinner Recipes

Turkey-Mushroom Enchiladas

Turkey, veggies and just the right amount of fiery jalapeño gives this simple Mexican dish bold flavor.

Serving Size:


Active Time:

20 min.

Total Time:

1 hr.


  • 1 (19 oz.) jar green enchilada sauce
  • ¼ cup sour cream
  • 3 Tbs. grapeseed oil
  • 12 oz. sliced cremini mushrooms
  • 2 cups corn
  • ½ cup sliced scallions
  • 1 jalapeño, minced
  • 3 cups chopped cooked turkey
  • 1 (10.5 oz.) can black beans, drained
  • 1 cup turkey gravy
  • 6 (8”) flour tortillas
  • 2 cups shredded sharp Cheddar cheese
  • 1 cup shredded part-skim mozzarella


  1. In bowl, combine enchilada sauce and sour cream. Spread 12 cup sauce mixture in greased 4 qt. casserole.
  2. Heat oil in large skillet over medium-high heat; add mushrooms and cook 10 min. until browned and pan is dry, stirring often. Add corn, scallions and jalapeño; cook 5 min. or until corn is lightly browned. Add turkey, beans and gravy; heat through.
  3. Heat oven to 400°F. Cook tortillas one at a time in dry skillet until charred, 30 sec. per side. Divide filling among tortillas. Roll up tortillas; place seam side down in casserole. Top with remaining sauce; sprinkle with cheeses. Bake 30 min. or until bubbly. Serve with sour cream, cilantro and diced tomato, if desired.

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