Turkey Enchiladas Verdes
TOTAL TIME: Prep: 45 min. Bake: 30 min.
YIELD: 16 servings.
Planning a fiesta night? These authentic-tasting enchiladas in spicy green sauce will please the whole family and you’ll be thankful for turkey leftovers. —Karyn Power, Arlington, Texas
Ingredients
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32 corn tortillas (6 inches)
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1/3 cup plus 1 tablespoon canola oil, divided
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1 medium onion, chopped
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3 cups cubed cooked turkey
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1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
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1 tablespoon chopped pickled jalapeno slices
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1 envelope taco seasoning
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1 teaspoon ground cumin
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1/2 teaspoon dried oregano
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1/2 teaspoon dried basil
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3 cans (10 ounces each) green enchilada sauce
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1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
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3 cups shredded Monterey Jack cheese, divided
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Optional: Sour cream, chopped tomato, chopped cilantro and additional pickled jalapeno slices
Directions
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1.
In a large skillet, fry tortillas in batches, using 1/3 cup oil, for 5 seconds on each side or until golden. Drain on paper towels.
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2.
In the same skillet, saute onion in remaining oil until tender. Stir in the turkey, tomatoes, jalapenos, taco seasoning, cumin, oregano and basil; heat through.
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3.
Combine enchilada sauce and soup. Spread 1/2 cup mixture into each of two 13x9-in. baking dishes. Place 2 tablespoons turkey mixture down the center of each tortilla; top with 1 tablespoon cheese. Roll up and place seam side down in prepared dishes. Pour remaining sauce over the top.
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4.
Cover and bake at 350° for 25-30 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Garnish with toppings as desired.
Nutrition Facts
2 enchiladas: 350 calories, 17g fat (5g saturated fat), 40mg cholesterol, 906mg sodium, 33g carbohydrate (3g sugars, 3g fiber), 18g protein.
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