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
- 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
- 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
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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