Skip to main content
Recipes

Turkey Enchiladas Adobo

By Brooke Dojny and Melanie Barnard

Recipe information

  • Yield

    4 Servings

Ingredients

8

6-inch-diameter corn tortillas

2

tablespoons olive oil

1

medium onion, coarsely chopped

1

16-ounce can or jar enchilada sauce

6

tablespoons chopped fresh cilantro, divided

2

teaspoons chopped canned chipotle chiles plus 1 teaspoon adobo sauce

2

cups (about 10 ounces) diced roasted turkey

3

/4 cup 1/3-inch dice assorted red, green, yellow, and/or orange bell peppers, divided

1

cup (packed) grated Monterey Jack cheese or Mexican-style cheese blend (about 4 ounces)

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 350°F. Stack tortillas and wrap in foil. Warm in oven until heated through, about 15 minutes.

    Step 2

    Meanwhile, heat oil in 12-inch ovenproof skillet over medium heat. Add onion and sauté until soft, about 5 minutes. Stir in enchilada sauce, 2 tablespoons cilantro, and chopped chiles. Simmer over medium heat 5 minutes to blend flavors, stirring often.

    Step 3

    While enchilada sauce simmers, mix turkey, 1/2 cup bell peppers, 2 tablespoons cilantro, and 1 teaspoon adobo sauce in small bowl. Unwrap tortillas and arrange in single layer on work surface. Fill each tortilla with about 1/4 cup turkey mixture and roll up.

    Step 4

    Preheat broiler. Place enchiladas, seam side down, in simmering sauce, spooning some sauce over each. Remove from heat. Sprinkle with cheese and remaining 1/4 cup bell peppers. Place skillet in broiler and cook until enchiladas are heated through and cheese is melted, about 4 minutes.

    Step 5

    Sprinkle enchiladas with remaining 2 tablespoons cilantro and serve.

Explore Bon AppétitCasseroleTurkeyPoultryBell PepperVegetableMonterey JackCheeseMainNut-FreeGluten-FreeDinner