Contest-Winning Turkey Enchiladas
TOTAL TIME: Prep: 40 min. Bake: 40 min.
YIELD: 8 servings.
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
Ingredients
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3 cups cubed cooked turkey
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1 cup chicken broth
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1 cup cooked long grain rice
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2 plum tomatoes, chopped
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1 medium onion, chopped
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1/2 cup canned chopped green chiles
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1/2 cup sour cream
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1/4 cup sliced ripe or green olives with pimientos
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1/4 cup minced fresh cilantro
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1 teaspoon ground cumin
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8 flour tortillas (8 inches)
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1 can (28 ounces) green enchilada sauce, divided
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2 cups shredded Mexican cheese blend, divided
Directions
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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.
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2.
Place 3/4 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 13x9-in. baking dish. Pour remaining enchilada sauce over top; sprinkle with remaining cheese.
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3.
Cover and bake at 350° for 30 minutes. Uncover; bake 8-10 minutes longer or until bubbly.
Nutrition Facts
1 each: 466 calories, 21g fat (8g saturated fat), 89mg cholesterol, 1093mg sodium, 44g carbohydrate (3g sugars, 2g fiber), 27g protein.
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