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Sour Cream Turkey Enchiladas

Cuisine: Mexican
Type: Poultry
Serves: 1 people

Recipe Ingredients

  For The Enchiladas
3 cups 438g / 15ozTurkey (up to 4 cups) - cooked, diced
1   Flour tortillas
1 1/2 cups 219g / 7.7ozMonterrey Jack cheese - grated
1   Cream chicken soup
1   Cream mushroom soup
  Sour cream
1   Hertez red or green sauce - (4 oz)
  OR Pace picante
  OR green chilies
1   Salt garlic or garlic salt
  Minced onion
  Chopped black olives if desired

Recipe Instructions

Combine the soups and add about 1 cup sour cream in a medium saucepan. Warm until well-blended. Add Hertez, chilies, or other hot sauce, garlic, salt.

Spoon about 2 tbsp. of the turkey into a flour tortilla along with a spoonful of sauce. Sprinkle with grated cheese and a 'dollop' of more sour cream (optional, I don't do), roll up and place in a casserole dish seam side down. Continue until all the tortillas have been rolled. Spoon the rest of the sauce over the top of the rolled enchiladas, be sure to moisten ends to keep them soft. Sprinkle the remaining cheese over the top, add the minced onion and chopped olives for garnish (also optional, also something I've never done).

Bake 325F for about 30 minutes, until the flour tortillas are soft, the cheese is melted, and everything is 'bubbly hot'.

Source:
Kim M. Storey

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