Growing up, my mom used to make enchiladas with beef, but now that Connor & I don’t buy beef from the grocery store, I figured I would substitute out the beef with shredded wild turkey legs. I was so pleased! The great thing about this recipe is you could swap out the turkey for whatever protein you desire: sliced venison, moose, and if you can’t get your hands on any wild game, you can 100% just used beef or chicken.
Serves: 6 Generous Servings – Prepare Time: 1 hour +/-
WILD TURKEY & BEAN ENCHILADAS:
- 1 Small Onion, Diced
- 1 lb +/- Shredded Wild Turkey Meat
- 2 Tablespoons Olive Oil
- (1) 15.5-Ounce Can Kidney Beans, Drained
- (1) 28-Ounce Can Mild Enchilada Sauce
- 1/2 Teaspoon Cumin
- 1/2 Teaspoon Chili Powder
- Pinch Crushed Red Pepper Flakes
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 10 Ounces Pepper Jack Cheese, Shredded
- 4 Flour Tortillas
- 1/2 to 3/4 Cup Shredded Mozarella Cheese
- Toppings: Fresh Cilantro, Sour Cream, Lime Wedges
1.) Preheat oven to 350°F. Place a large saucepan on medium heat. Add olive oil. Once shimmering, add onions. Add shredded turkey meat along with cumin, chili powder, crushed red pepper flakes, salt, and pepper. Stir well to incorporate seasonings into meat. Cook until onions are tender, about 5 minutes, stirring occasionally.
2.) Add kidney beans and enchilada sauce. Cook, while stirring occasionally, until enchilada sauce is starting to boil. Add 5 ounces (about half) of the pepper jack cheese into the enchilada filling. Cook for an additional 5 minutes until cheese has melted.
3.) Assemble the enchiladas by adding a few ladles of enchilada sauce (try to scoop just the sauce) into the bottom of a 9×13 baking dish. Adding a bit of sauce to the bottom of the dish will prevent the tortillas from sticking to the dish. Place a tortilla into the baking dish and ladle a generous portion of the filling into the center of a tortilla. Top with a handful of shredded pepper jack cheese and fold both sides over the filling. Repeat with 3 more tortillas until the baking dish is full.
4.) Pour remaining enchilada filling over tortillas and sprinkle with mozzarella cheese. Cover tightly with aluminum foil and bake for 20 minutes. Remove foil and bake an additional 15 minutes. Remove from oven and let sit for 5 minutes. Top with fresh cilantro, lime juice, and serve with sour cream!