Sour Cream Turkey Enchiladas

Sour Cream Turkey Enchiladas

18 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
Connie
Recipe by  Connie

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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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Reviews (18)

Rate This Recipe
devanbrua
18

devanbrua

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, 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
13

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 of jalapeno. I will definitely make this again (as an alternative to the use-up-the-leftover-turkey pot pie).

diana watts
10

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, 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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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 574 cal
  • 29%
  • Fat
  • 28.3 g
  • 43%
  • Carbs
  • 44 g
  • 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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