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Turkey Pot Roast Enchiladas

By Chef Rich Smice, Performance Foodservice – Thoms Proestler Serves: 82 enchiladas

Use a turkey pot roast for this recipe or leftover turkey. Either way it's a classic Mexican flavor combination.

Turkey Pot Roast Enchiladas


  • 82 Contigo® Tortilla(s), Flour
  • 1 enchilada sauce
  • 5 lbs. cheese shredded, cheddar, jack
  • 1/2 cup chili powder
  • 4 Tbsps. cumin
  • 6 Tbsps. garlic, powder
  • 6 Tbsps. pepper, black


Preheat oven to 350 degrees. Place meat in a stock pot and then add all spices and a cup of enchilada sauce. Cook in medium heat, stirring and breaking up meat as to look like shredded beef. Mix 1/3 of the cheese in mixing bowl. Add 1/3 of the can of enchilada sauce and mix thoroughly. When meat is done, spray a full pan with pan spray. Place 2 ounces of seasoned meat and 1 ounce of cheese mixture in center of tortilla. Roll and place in pan. Once pan is full, coat the top of the enchiladas with sauce and lightly coat with cheese. Repeat until all tortillas are gone. Bake in oven until cheese is melted.