Turkey Enchiladas
Submitted by Camille
Corn tortillas layered lasagna-style in a slow cooker with shredded turkey, kidney beans, enchilada sauce, and taco cheese. This set-it-and-forget-it Crock-Pot enchilada pie needs just 5 ingredients and 10 minutes of prep.
YIELD
4 servingsPREP
10 minCOOK
8 hrsREADY
8 hrsNo rolling, no stuffing, no fussing. Just layer and walk away.
This clever Crock-Pot method stacks corn tortillas with shredded turkey, dark kidney beans, enchilada sauce, and taco-flavored cheese like a Mexican lasagna.
Six to eight hours on low (or three to four on high) and the tortillas soften into the sauce while the cheese melts through every layer into a gooey, saucy, sliceable pie.
Foil handles placed in the pot before you start make it easy to lift the whole thing out in one piece, then cut it into wedges like a pie.
Five ingredients, ten minutes of hands-on work, dinner for six.
Kitchen Tips
- Create foil handles by laying two long strips of foil in a cross pattern in the Crock-Pot before assembling so you can lift the finished pie out cleanly
- Make sure the final layer is cheese so it melts over the top into a golden blanket
- Use leftover Thanksgiving turkey, rotisserie chicken, or any cooked poultry you have on hand
- Let the pie rest for 5 minutes after removing from the Crock-Pot so it firms up and slices neatly
Ingredients
Directions
Place foil handles in Crock-Pot.
Place 1 corn tortilla in bottom of Crock-Pot.
Spoon small amount of enchilada sauce, beans, turkey and cheese over tortilla .
Continue layering process until tortillas are gone.
Make sure that last lay er is the cheese layer.
Cook on Low 6 to 8 hours or on High 3 to 4 hours.
Pull out by foil handles and slice into pie shaped wedges for serving.
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