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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
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    6 servings

Ingredients

  • 1 medium onion, chopped
  • 1/3 cup chopped green pepper
  • 2 tablespoons canola oil
  • 2 cups cubed cooked turkey
  • 1 cup shredded Colby-Monterey Jack cheese, divided
  • 1 can (4 ounces) chopped green chilies
  • 1 cup 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 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 13x9-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.
Nutrition Facts
1 each: 474 calories, 25g fat (11g saturated fat), 83mg cholesterol, 876mg sodium, 34g carbohydrate (3g sugars, 1g fiber), 25g protein.

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