Sour Cream Turkey Enchiladas Recipe - Allrecipes.com
Sour Cream Turkey Enchiladas Recipe
  • READY IN 55 mins

Sour Cream Turkey Enchiladas

Read Reviews (18)

"My husband's favorite meal is roast turkey - my favorite is playing with the leftovers! These can be made with cooked turkey or chicken." —  

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Original recipe makes 4 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 40 mins
  • READY IN 55 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 29, 2010

I made these with left overs after thanksgiving. I tweaked the recipe a tad - first I added cumin powder, chili powder and a touch of brown sugar to the sauce to give it more of a mole flavor. Also, to the turkey/sour cream/cheddar mixture I added more chili powder and some diced black olives for added flavor. The enchiladas were a huge hit!

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Most Helpful Critical Review
Jan 18, 2011

The turkey and sour cream mixture was good, but it was too tomatoey. Not enough seasonings, so I added cilanto and cumin. The flour tortillas got soggy so if I try the recipe again, I'll use corn tortillas.

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Dec 06, 2010

This was a hit with my turkey loving family. Although the turkey flavour might have been a bit heavy for the mild flavour of the cheese and sour cream, the sauce was amazing with yellow pepper instead of jalapeno. I will definitely make this again (as an alternative to the use-up-the-leftover-turkey pot pie).

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Jan 03, 2011

I have a very similar recipe that I make all the time. It is slightly easier with similar results. When making the sauce, cook together 1 cup Chicken Broth and about a 1/2 cup of salsa (hot or mild, whatever you like). Once it's hot, add a rounded tablespoon of cornstarch, blended into a few tablespoons of cold water. Bring to a boil and cook about 2 minutes stirring constantly. Reduces the amount of cutting and chopping and saves a few minutes.

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Jan 03, 2011

This is fantastic. Just the right amount of moisture. I read the reviews that said it was bland, and added about 1/2 tsp chili flakes, but that made it a bit too hot. Next time I'll use 1/4 tsp chili flakes. Also, I used about 2 tbsp of flour instead of 1 tbsp. The sour cream is a lovely contrast to the spiciness of the sauce.

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Dec 02, 2010

This was excellent! I would however add more sour cream due to the fact of reheating, it was kinda dry when doing that. Deffinately add more cheese too. The sauce was easy, make extra if you like it really covered. I doubled this recipe and it made 2 large pans!

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Nov 30, 2010

This was good. I used fat-free sour cream and increased the turkey so that I could make 6 enichiladas instead of 4. There was enough sauce, too. I might try crushed tomatoes instead of the diced--my DH likes tomato sauces but not chunks of tomatoes.

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Nov 23, 2010

I made these with turkey left over from A/ R Slow Cooker Turkey Breast. They have GREAT flavor and I will definitly make them again. When I began preparing the recipe I put the tomatoes in a strainer to drain and continuously "shook" the strainer while making the rest of the dish. My problem was that the enchiladas were soggy and when I plated them the tomato topping slid right off the top. Next time I will use 14 oz diced tomatoes and fresh tomatoes for the remaining 14 oz. Again, great flavor and good for leftover turkey.

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Nutrition

  • Calories
  • 574 kcal
  • 29%
  • Carbohydrates
  • 44 g
  • 14%
  • Cholesterol
  • 96 mg
  • 32%
  • Fat
  • 28.3 g
  • 43%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 33.3 g
  • 67%
  • Sodium
  • 914 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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