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!
Featured In: Top 10 Turkey Leftovers
- 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
- 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
Reviews for Turkey Enchiladas
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Dec. 8, 2014
"This is an awesome recipe for turkey. I have substituted salsa for taco sauce....turns out great!"