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  • Smoky Turkey & Cheese Enchiladas

    1 vote
    Smoky Turkey & Cheese Enchiladas
    Prep: 15 min Cook: 40 min Servings: 8
    by Patti Fisher
    68 recipes
    >
    Smoky Turkey and Cheese Enchiladas were fun to make and yummy to eat., In the last few days Ken smoked a turkey and smoked our favorite types of cheese. With the hot weather coming we get asked for lots of recipes using leftovers. Substituting chicken for turkey works great, too. These were quick and easy to put together and can be put together the night before. Then, on to the grill for another “Kiss of Smoke“. These were gobbled right up. They're also quick and easy in your oven. Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

    Ingredients

    • 4 cups smoked turkey or chicken cut into bite size pieces
    • 1 15oz. container Ricotta cheese
    • 6 cups shredded smoked cheese, divided
    • ½ cup sour cream
    • 1 10 ½ oz. can diced tomatoes with chilies, drained
    • 1 cup hot or mild salsa
    • 1 bunch cilantro, chopped
    • 1 Tablespoon Chef of the Future Southwestern
    • 1 18oz. can red chili or enchilada sauce
    • Tortillas, we like flour
    • Cooking Spray, we use Duck Fat (Adds Tons of Flavor)

    Directions

    1. Cooking Directions: Smoked Turkey & Cheese Enchiladas
    2. In a large bowl combine ½ the shredded cheese and remaining ingredients except for sauce and tortillas. Mix well.
    3. In a 9×13 pan, Patti prefers foil for easy clean-up; Spray with a cooking spray (we use Duck Fat) and pour in 2 cups of the sauce.
    4. In the center of each tortilla place ¾ cup turkey mixture.
    5. Roll up and place seam side down in prepared pan.
    6. Pour remaining sauce over enchiladas and top with remaining cheese.
    7. Preheat your Grill Grates to 350* (177c) and place your Smoked Turkey & Cheese Enchiladas directly into the grill. Keep in mind that the turkey has already been cooked and we are just heating and blending the cheeses and seasoning so this will be a short cook.
    8. For That “Kiss of Smoke” on short cooks now is the time to light your Wedgie. The cheese and turkey have both been smoked. The wedgie is just another “Kiss” and who doesn’t like a “Kiss”?
    9. It’s ready when the cheese is melted and it heated through about 30 minutes.
    10. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

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