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Contest-Winning Turkey Enchiladas Recipe

Contest-Winning 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
TOTAL TIME: Prep: 40 min. Bake: 40 min. YIELD:8 servings

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

  • 1. In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Remove from the heat.
  • 2. 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.
  • 3. Cover and bake at 350° for 30 minutes. Uncover; bake 8-10 minutes longer or until bubbly. Yield: 8 servings.

Wine Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer