Sour Cream Turkey Enchiladas Recipe - Cooking Index
Sour Cream Turkey Enchiladas Recipe - Cooking Index
| For The Enchiladas | ||
| 3 cups | 438g / 15oz | Turkey (up to 4 cups) - cooked, diced |
| 1 | Flour tortillas | |
| 1 1/2 cups | 219g / 7.7oz | Monterrey 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 |
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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