Search thousands of recipes reviewed by home cooks like you.

Sour Cream Turkey Enchiladas

Sour Cream Turkey Enchiladas

  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
Connie

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

devanbrua
18

devanbrua

11/29/2010

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

12/6/2010

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

1/3/2011

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.

Similar recipes

ADVERTISEMENT