Turkey Enchiladas Recipe

5 1 2
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Turkey Enchiladas Recipe

Read Reviews
5 1 2
Publisher Photo
I enjoy entering recipe contests almost as much as I enjoy cooking. This dish is my favorite non-traditional way to use leftover turkey. It's become one of my family's favorite dinners, too!
MAKES:
8-10 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/2 cup chopped onion
  • 1 can (4 ounces) chopped green chilies, drained, divided
  • 3 tablespoons butter, divided
  • 1/3 cup taco sauce
  • 1 cup (8 ounces) sour cream, divided
  • 1/8 teaspoon chili powder
  • 2-1/2 cups cooked cubed turkey
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 10 flour tortillas (8 inches)
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup chopped fresh tomatoes

Directions

In a skillet, saute onion and 2 tablespoons green chilies in 1 tablespoon butter until onion is tender. Remove from the heat. Add the taco sauce, 1/4 cup sour cream and chili powder. Stir in turkey and 1/2 cup cheese.
Divide the mixture evenly among tortillas. Roll up and place seam side down in greased 13-in. x 9-in. baking dish.
In a small saucepan, melt remaining butter. Stir in flour until blended; gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and cool slightly. Stir in the remaining sour cream and remaining peppers.
Pour sauce over enchiladas. Bake, uncovered, at 325° for 40 minutes. Sprinkle remaining cheese, then tomatoes over top. Bake 5-10 minutes longer or until cheese is melted. Yield: 10 servings.
Originally published as Turkey Enchiladas in Country Woman January/February 1989, p29

Nutritional Facts

1 each: 383 calories, 19g fat (11g saturated fat), 76mg cholesterol, 645mg sodium, 31g carbohydrate (2g sugars, 1g fiber), 21g protein.

  • 1/2 cup chopped onion
  • 1 can (4 ounces) chopped green chilies, drained, divided
  • 3 tablespoons butter, divided
  • 1/3 cup taco sauce
  • 1 cup (8 ounces) sour cream, divided
  • 1/8 teaspoon chili powder
  • 2-1/2 cups cooked cubed turkey
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 10 flour tortillas (8 inches)
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup chopped fresh tomatoes
  1. In a skillet, saute onion and 2 tablespoons green chilies in 1 tablespoon butter until onion is tender. Remove from the heat. Add the taco sauce, 1/4 cup sour cream and chili powder. Stir in turkey and 1/2 cup cheese.
  2. Divide the mixture evenly among tortillas. Roll up and place seam side down in greased 13-in. x 9-in. baking dish.
  3. In a small saucepan, melt remaining butter. Stir in flour until blended; gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and cool slightly. Stir in the remaining sour cream and remaining peppers.
  4. Pour sauce over enchiladas. Bake, uncovered, at 325° for 40 minutes. Sprinkle remaining cheese, then tomatoes over top. Bake 5-10 minutes longer or until cheese is melted. Yield: 10 servings.
Originally published as Turkey Enchiladas in Country Woman January/February 1989, p29

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stonerabbit User ID: 7100066 214323
Reviewed Dec. 8, 2014

"This is an awesome recipe for turkey. I have substituted salsa for taco sauce....turns out great!"

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