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Recipe: Layered Turkey Enchiladas

Recipe: Layered Turkey Enchiladas

Hunting wild turkey is a favorite spring event in our house. The keen eyesight and crafty nature of an old tom makes him a challenging adversary at any time. Old birds can often be tough and finding the right recipe will ensure it gets used up in way where everyone will be asking for more. After all, what turkey hunter doesn’t want to be sent back into the woods to bring more turkey home for family and friends?

Trimming and tenderizing the turkey meat for this recipe is important to make the perfect meal for anyone that likes Mexican. 

Ingredients
• 2 breasts of wild turkey
• 1 large yellow onion, diced
• 1 30-ounce can refried beans
• 1 28-ounce can enchilada sauce
• 1 10-ounce can enchilada sauce
• 1 15-ounce can whole kernel corn, or 1 cup frozen corn
• 8 ounces mushrooms, sliced
• 1 large package flour tortillas (4 per layer-20 total)
• 2 cups grated cheddar cheese (pepper jack or Tex Mex blend are also good options)
• 1 Tbsp all-purpose seasoning

Directions
1. Trim fat from turkey breasts and tenderize with a hammer or Jaccard meat tenderizer. Slice tenderized breasts into one-inch-thick strips, shake on all-purpose seasoning, and grill until just done. I have stir-fried the pieces in a cast iron frying pan and it also works well. Do not overcook.

2. Cut turkey strips into bite-size pieces and mix them in a bowl with the diced onion and the 28-ounce can of enchilada sauce. Place half of the mixture into a 12- or 14-inch Dutch oven.

3. Place a layer of four tortillas over meat mixture and don’t be afraid to tear them into pieces to fill gaps in the layer right to the edge of the Dutch oven.

4. With half of the 30-ounce can, spread a layer of refried beans over the tortilla layer and sprinkle with one cup the grated cheese. It is easier to spread the refried beans on one or two tortillas and then add them to the layer.

5. Add another layer of four tortillas.

6. Pour half of the 10-ounce can of enchilada sauce over top and layer with sliced mushrooms and corn.

7. Add another layer of four tortillas.

8. Spread remaining meat, onion and sauce mixture on tortillas.

9. Add another layer of four tortillas.

10. Spread the remaining half of the 30-ounce can of refried beans over tortillas.

11. Add another layer of four tortillas.

12. Pour the rest of 10-ounce can of enchilada sauce over the top and sprinkle with one cup of grated cheese.

13. Bake with 10 briquettes on the bottom and 16 to 18 on the top for 40 minutes, until the sauce is simmering and the cheese completely melted.

14. If you don’t have a Dutch oven, build the enchilada layers in a oven ready pot with lid. Bake at 350-degrees Fahrenheit for 45 minutes. You can also prepare this recipe in a crock pot, set to high for three to four hours.

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