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This recipe was featured in 2007 Holiday Recipe Contest.
P.J.’s niece told her about a recipe for enchiladas that used gravy in it, so she set out to create some of her own. She worked this up on the first try, and liked it so much that she made a pan for herself and her husband, a pan for her 91-year-old mother, and one more for that same niece. One taster happily described these as “truck-stop enchiladas,” those elusive, rich and spicy creations one usually finds only while on the road.
Originally from San Diego, P.J. has called Texas home for 37 years. The Joneses live outside Corsicana.
6 cups shredded, cooked turkey
1 large onion, chopped
2 cloves garlic, minced
2 tablespoons butter
1 can (19 ounces) chili without beans
1 package (1.61 ounces) Pioneer Brown Gravy Mix
1 can (10 ounces) enchilada sauce
12 corn tortillas
1/2 cup shredded Cheddar cheese
1/2 cup shredded Monterey jack cheese
Sour cream (optional)
Sliced avocado (optional)
Put turkey in a large mixing bowl. In skillet, sauté onion and garlic in butter until clear. Mix with turkey and set aside.
In saucepan, prepare gravy per directions on package. Stir in chili and enchilada sauce. Heat until warm, stirring occasionally.
Preheat oven to 350 degrees. Put a small baking dish near the stovetop. Dip tortilla in gravy mixture and lay in baking dish, fill with turkey, and roll up; repeat for each tortilla, putting rolled tortillas side by side. Pour remaining gravy mixture over enchiladas. Top with mixed cheeses. Bake for 30-45 minutes or until sauce is bubbling. Serve with sour cream and avocado slices, if desired.
P.J. Jones, Navarro County Electric Cooperative