Turkey Enchiladas
These creamy and delicious Turkey Enchiladas are ideal for using up leftover shredded turkey or chicken. Wrapped in flour tortillas, a basic shredded turkey filling with cheese and green chiles is drowned in a fast creamy salsa verde sauce.
Yield: 7
Materials
FILLING
- 3 cup shredded cooked turkey
- 4 oz canned green chilies
- 1/2 cup sour cream
- 1/2 teaspoon ground cumin
- 1 teaspoon ancho chile powder
- 4 green onions thinly sliced
- 1/4 cup chopped fresh cilantro
- 1 cup shredded monterey jack cheese
- 10-12 flour tortillas 6-8 inch
SAUCE
- 1/2 cup sour cream
- 1 1/4 cups heavy cream
- 1/2 cup salsa verde
- 1/4 teaspoon ground cumin
- 1 cup shredded monterey jack cheese
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a 913 baking dish lightly with nonstick spray.
- Combine the filling ingredients. Combine the shredded turkey and the remaining filling ingredients in a mixing dish and mix thoroughly. Season with salt and pepper to taste.
- Combine the sauce ingredients. Whisk together the sour cream, heavy cream, salsa verde, and cumin in a separate mixing dish until smooth. Set aside and season with salt and pepper.
- Make the tortillas. Microwave the tortillas for 30 seconds, or until soft, supple, and malleable.
- Enchiladas should be rolled. Place a clean tortilla on a cutting board or work surface. Place approximately a third of a cup of filling in a line on top of each tortilla. Roll it up and set it in the prepared baking dish, seam side down. Rep with the rest of the filling and tortillas.
- Bake the top. Top the enchiladas with the reserved cheese and sauce. Bake for 20 minutes, covered with foil. Remove the cover and bake for 10 minutes more, or until the cheese is hot and bubbling.