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Turkey Enchiladas Recipe

Photo by: Taste of Home Turkey Enchiladas Recipe

My family likes these enchiladas so much that they request a turkey dinner several times a year just so I'll make this dish with the leftovers. I usually double it because I feed three growing boys—two teenagers and my husband! —Beverly Matthews, Pasco, Washington

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Turkey Enchiladas Recipe

Prep: 40 min. Bake: 40 min.

Yield: 8 Servings

40 40 80

Ingredients

3 cups cubed cooked turkey
1 cup chicken broth
1 cup cooked long grain rice
2 plum tomatoes, chopped
1 medium onion, chopped
1/2 cup canned chopped green chilies
1/2 cup sour cream
1/4 cup sliced ripe or green olives with pimientos
1/4 cup minced fresh cilantro
1 teaspoon ground cumin
8 flour tortillas (10 inches)
1 can (28 ounces) green enchilada sauce, divided
2 cups (8 ounces) shredded Mexican cheese blend, divided

Directions

In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Remove from the heat.
Place 1/2 cup turkey mixture down the center of each tortilla; top each with 1 teaspoon enchilada sauce and 1 tablespoon cheese. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour remaining enchilada sauce over top; sprinkle with remaining cheese.
Cover and bake at 350° for 30 minutes. Uncover; bake 8-10 minutes longer or until bubbly. Yield: 8 servings.

Originally published as Turkey Enchiladas in Taste of Home December/January 2008, p32

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