“My husband's favorite meal is roast turkey - my favorite is playing with the leftovers! These can be made with cooked turkey or chicken.” - by Connie
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.
- Heat vegetable oil in a skillet over medium heat, and cook the garlic and onion until the onion is translucent, about 5 minutes; stir in the jalapeno pepper and flour. Stir a few times to mix in the flour. Stir in the chicken stock, about 1/4 cup at a time; cook until thickened, stirring constantly, about 5 minutes. Mix in the tomatoes and bring the mixture to a simmer.
- While the sauce is simmering, combine sour cream, 1/2 cup of Cheddar cheese, and turkey in a bowl. Place a tortilla down onto a work surface, and spoon 1/4 of the turkey mixture onto the tortilla in a line down the center. Roll the tortilla around the filling; place into the prepared baking dish with seam side down. Repeat with the other tortillas. Pour the tomato sauce over the filled tortillas. Sprinkle the casserole with black olives and 1 tablespoon of Cheddar cheese as garnish.
- Bake uncovered in the preheated oven until the cheese topping is browned and the casserole is bubbling, about 30 minutes.
Nutrition
Amount Per Serving (4 total)
- Calories
- 574 cal
- 29%
- Fat
- 28.3 g
- 43%
- Carbs
- 44 g
- 14%
Based on a 2,000 calorie diet
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Reviews (18)
Rate This Recipe
"I made these with left overs after thanksgiving. I tweaked the recipe a tad - first I added cumin powder, chili powder and a touch of brown sugar to the sauce to give it more of a mole flavor. Also,..." See more to the turkey/sour cream/cheddar mixture I added more chili powder and some diced black olives for added flavor. The enchiladas were a huge hit!"
Dani
"This was a hit with my turkey loving family. Although the turkey flavour might have been a bit heavy for the mild flavour of the cheese and sour cream, the sauce was amazing with yellow pepper instead..." See more of jalapeno. I will definitely make this again (as an alternative to the use-up-the-leftover-turkey pot pie)."
diana watts
"I have a very similar recipe that I make all the time. It is slightly easier with similar results. When making the sauce, cook together 1 cup Chicken Broth and about a 1/2 cup of salsa (hot or mild,..." See more whatever you like). Once it's hot, add a rounded tablespoon of cornstarch, blended into a few tablespoons of cold water. Bring to a boil and cook about 2 minutes stirring constantly. Reduces the amount of cutting and chopping and saves a few minutes."
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