Ingredients
- 2 wild turkey legs
- 2 wild turkey thighs
- 1 (28 oz) can red enchilada sauce
- 1 cup roasted green chiles (frozen or canned)
- 1 large yellow onion, diced
- 1 can black beans, rinsed and drained
- 8 large flour tortillas
- 2 cups shredded cheddar cheese or Mexican cheese blend
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp ground cumin
- ½ tsp ancho chili powder
- Sour cream, for serving (optional)
Instructions
Step 1: Cook the Turkey
Place the wild turkey legs and thighs in a large pot or slow cooker and cover with water.
Cook until the meat becomes tender and easily pulls away from the bone.
Stovetop Method
- Simmer for 3–4 hours
Slow Cooker Method
- Cook on low for 6–8 hours
Once tender, remove the turkey and allow it to cool slightly.
Shred the meat and discard the bones, skin, and tendons.
Step 2: Prepare the Filling
Preheat your oven to 350°F.
In a large skillet over medium heat, sauté the diced onion until softened and translucent.
Add:
- Shredded wild turkey
- Black beans
- Roasted green chiles
- Salt
- Black pepper
- Cumin
- Ancho chili powder
Stir everything together and cook for several minutes until heated through.
Step 3: Assemble the Enchiladas
Spread a thin layer of enchilada sauce across the bottom of a baking dish.
Fill each tortilla with a generous scoop of the turkey mixture and a small handful of shredded cheese.
Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
Repeat until all tortillas are filled.
Step 4: Sauce and Cheese
Pour the remaining enchilada sauce evenly over the top of the enchiladas.
Sprinkle the remaining shredded cheese over the entire dish.
Step 5: Bake
Bake uncovered for 20–25 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges.
Remove from the oven and allow the enchiladas to cool for a few minutes before serving.
Serving Suggestions
Serve with:
- Sour cream
- Fresh cilantro
- Diced tomatoes
- Sliced jalapeños
- Guacamole
- Mexican rice
- Refried beans
TaggedOut Tip
Wild turkey legs and thighs are loaded with flavor but contain plenty of tendons. Taking the time to slow-cook them until they're fall-apart tender makes shredding easy and ensures every bite is packed with rich wild turkey flavor.
These Wild Turkey Enchiladas are a great way to transform tougher cuts into a comforting meal that's perfect for family dinners, hunting camp gatherings, or meal prep throughout the week.
