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Turkey Enchilada Stack

Turkey Enchilada Stack
  • Prep Time
  • Cooking Time
  • Skill Level
    Intermediate
  • Makes
    6
    servings

Ingredients

  • 1 teaspoon canola oil
  • 1 medium onion, chopped (about 3/4 cup)
  • 3 cloves garlic, chopped
  • 1 1/2 to 2 tablespoons chili powder
  • 2 1/2 to 3 teaspoons ground cumin
  • 2 teaspoons granulated sugar
  • 1 1/2 teaspoons MAGGI Granulated Chicken Flavor Bouillon
  • 1 can (6 ounces) tomato paste
  • 1 cup water
  • 2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Milk
  • 6 king size (7 1/2-inch) corn tortillas
  • 3 cups shredded white meat turkey or meat from 2 lb. rotisserie chicken
  • 2 cups (8 ounces) shredded light cheddar or Mexican-blend cheese, divided
  • 1 cup sliced green onions, divided
  • 1 can (2 1/4 ounces) sliced black olives, drained, divided (optional)
  • 4 tablespoons chopped fresh cilantro, divided
  • Light sour cream (optional)

Instructions

PREHEAT oven to 350° F.

HEAT oil in large skillet over medium-high heat. Add onion and garlic; cook, stirring frequently, for 4 minutes or until tender. Stir in chili powder, cumin, sugar and bouillon; cook, stirring constantly, for 30 seconds. Stir in tomato paste, water and evaporated milk; cook for a few minutes to heat through. Pour through fine-mesh strainer; discard onion/garlic pieces.

HEAT tortillas in microwave on HIGH (100%) power for 40 seconds or until very warm.

SPOON 2 tablespoons sauce over bottom of 9-inch-round deep-dish pie plate. Place 2 tortillas over sauce, covering entire bottom of pie plate. Top with 1 1/2 cups turkey, ¾ cup cheese, 1/2 cup green onions, half of the olives and 1 tablespoon cilantro. Top with about ½ cup sauce. Place 2 more tortillas over top. Sprinkle with remaining 1 1/2 cups turkey, ¾ cup cheese, remaining 1/2 cup green onions, remaining olives and 1 tablespoon cilantro. Top with about ½ cup sauce. Top with remaining 2 tortillas. Pour remaining sauce over tortillas. Sprinkle with remaining 1/2 cup cheese; cover loosely with foil.

BAKE for 25 minutes or until heated through. Remove foil and bake an additional 5 minutes or until cheese is bubbly. Sprinkle with remaining 2 tablespoons cilantro before serving. Serve with sour cream.

Cook's Tip: Like it spicy? Stir 1 can (4 ounces) diced green chiles into sauce.
 

Nutritional Information

% Daily Value *

  • Total Fat 11g 17%
  • Saturated Fat 4.5g 23%
  • Cholesterol 70mg 23%
  • Sodium 1970mg 82%
  • Carbohydrates 56g 19%
  • Dietary Fiber 10g 42%
  • Vitamin A 70%
  • Vitamin C 80%
  • Calcium 40%
  • Iron 45%
  • Sugars 26g
  • Protein 41g

* Percentage Daily Values are based on a 2000 calorie diet.