Sour Cream Turkey Enchiladas

1
jac 0

Left over cooked turkey meat is a natural for making tasty enchiladas stuffed with creamy turkey filling and baked in a homemade tomato sauce.

Modified from: Sour Cream Turkey Enchiladas

Ingredients

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.
  2. Heat vegetable oil in a skillet over medium heat, and cook the garlic and onion until the onion is translucent, about 5 minutes; stir in the jalapeno pepper and flour. Stir a few times to mix in the flour. Stir in the chicken stock, about 1/4 cup at a time; cook until thickened, stirring constantly, about 5 minutes. Mix in the tomatoes and bring the mixture to a simmer.
  3. While the sauce is simmering, combine sour cream, 1/2 cup of Cheddar cheese, and turkey in a bowl. Place a tortilla down onto a work surface, and spoon 1/4 of the turkey mixture onto the tortilla in a line down the center. Roll the tortilla around the filling; place into the prepared baking dish with seam side down. Repeat with the other tortillas. Pour the tomato sauce over the filled tortillas. Sprinkle the casserole with black olives and 1 tablespoon of Cheddar cheese as garnish.
  4. Bake uncovered in the preheated oven until the cheese topping is browned and the casserole is bubbling, about 30 minutes.
You might also like

Reviews

I used a chopped chipotle in adobo sauce in place of the jalapeno pepper. It gave it a nice flavor and spiciness. The enchiladas were even better the second day.