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Turkey Enchiladas with Creamy Sauce

 Turkey Enchiladas with Creamy Sauce
The hearty entree is generously stuffed with cubed turkey, cheese and chilies in a mild creamy sauce. My daughter made this dish for us, and it was excellent.—Leona Therou, Overland Park, Kansas
6 ServingsPrep: 20 min. Bake: 20 min.


  • 1 medium onion, chopped
  • 1/3 cup chopped green pepper
  • 2 tablespoons canola oil
  • 2 cups cubed cooked turkey
  • 1 cup (4 ounces) shredded Colby-Monterey Jack cheese, divided
  • 1 can (4 ounces) chopped green chilies
  • 1 cup (8 ounces) sour cream
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon ground cumin
  • 6 flour tortillas (8 inches), warmed


  • In a large skillet, saute onion and green pepper in oil until tender;
  • remove from the heat. Stir in the turkey, 1/2 cup of cheese and
  • chilies; set aside. In a large saucepan, combine the sour cream,
  • soup, coriander and cumin. cook and stir over low heat until warm;
  • stir 1/2 cup into the turkey mixture.
  • Spoon about 1/3 cup turkey filling down the center of each tortilla;
  • roll up tightly. Place seam side down in a greased 13-in. x 9-in.
  • baking dish. Spoon remaining soup mixture down center of tortillas.
  • Sprinkle with remaining cheese.
  • Bake, uncovered, at 350° for 20-25 minutes or until heated

2 of 2

Turkey Enchiladas with Creamy Sauce (continued)

Directions (continued)

  • through. Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 474 calories, 25 g fat (11 g saturated fat), 83 mg cholesterol, 876 mg sodium, 34 g carbohydrate, 1 g fiber, 25 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.