Turkey Enchiladas with Creamy Sauce Recipe

5 4 6
Turkey Enchiladas with Creamy Sauce Recipe
Turkey Enchiladas with Creamy Sauce Recipe photo by Taste of Home
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Turkey Enchiladas with Creamy Sauce Recipe

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5 4 6
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 1 medium onion, chopped
  • 1/3 cup chopped green pepper
  • 2 tablespoons vegetable 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

Directions

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 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 through. Yield: 6 servings.
Originally published as Turkey Enchiladas in Taste of Home August/September 2002, p12

Nutritional Facts

1 each: 474 calories, 25g fat (11g saturated fat), 83mg cholesterol, 876mg sodium, 34g carbohydrate (3g sugars, 1g fiber), 25g protein.

  • 1 medium onion, chopped
  • 1/3 cup chopped green pepper
  • 2 tablespoons vegetable 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
  1. 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 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.
  2. 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 through. Yield: 6 servings.
Originally published as Turkey Enchiladas in Taste of Home August/September 2002, p12

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Reviews forTurkey Enchiladas with Creamy Sauce

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Kenny2112 User ID: 2501358 85845
Reviewed Aug. 16, 2014

"Not only is this recipe great the way it is (which I make at least twice a month), I did something completely different with the turkey mixture. I poured it over a bed of homemade garlic mashed potatoes. With a side salad and some green beans, it made for an awesome meal! Try it, you'll LOVE it!"

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Ogteripotter User ID: 7521757 80177
Reviewed Dec. 5, 2013

"This has been a favorite of my family for years great when your a bit tired of turkey after Thanksgiving and Christmas"

MY REVIEW
millieanne User ID: 3525056 135483
Reviewed Oct. 16, 2011

"Substituted yogurt for sour cream and it was a HUGE success! Husband loved the recipe!"

MY REVIEW
Tingzen User ID: 540560 135481
Reviewed Aug. 4, 2011

"This has been a family favorite for many years, but we prefer it with chicken. I either use leftover cooked cubed chicken or brown ground chicken for this. I also add considerably more coriander and cumin to suit our tastes."

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