Sour Cream Turkey Enchiladas

Sour Cream Turkey Enchiladas

Connie 0

"My husband's favorite meal is roast turkey - my favorite is playing with the leftovers! These can be made with cooked turkey or chicken."


55 m servings 574 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 574 kcal
  • 29%
  • Fat:
  • 28.3 g
  • 43%
  • Carbs:
  • 44g
  • 14%
  • Protein:
  • 33.3 g
  • 67%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 914 mg
  • 37%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.
  2. 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.
  3. 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.
  4. Bake uncovered in the preheated oven until the cheese topping is browned and the casserole is bubbling, about 30 minutes.
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  1. 19 Ratings


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. ...

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 i...

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...

This is fantastic. Just the right amount of moisture. I read the reviews that said it was bland, and added about 1/2 tsp chili flakes, but that made it a bit too hot. Next time I'll use 1/4 tsp ...

This was excellent! I would however add more sour cream due to the fact of reheating, it was kinda dry when doing that. Deffinately add more cheese too. The sauce was easy, make extra if you li...

This was good. I used fat-free sour cream and increased the turkey so that I could make 6 enichiladas instead of 4. There was enough sauce, too. I might try crushed tomatoes instead of the diced...

This recipe is awesome! Living in Canada I can't find good Tex Mex anywhere and this brought it home. I used a can of ROTEL tomatoes (with chiles) then added some velveeta cheese (half a small...

The turkey and sour cream mixture was good, but it was too tomatoey. Not enough seasonings, so I added cilanto and cumin. The flour tortillas got soggy so if I try the recipe again, I'll use cor...

I made these with turkey left over from A/ R Slow Cooker Turkey Breast. They have GREAT flavor and I will definitly make them again. When I began preparing the recipe I put the tomatoes in a s...