What’s Cookin’? Patty’s Turkey Enchiladas [Recipe]
TURKEY ENCHILADAS
2 cups chopped turkey - light or dark meat
1 pkg medium size tortillas - I prefer flour over corn
2 cans Cream of Chicken Soup
1 can Chopped Green Chili's (I use mild flavor)
2 cups shredded cheese (Mexican blend)
2 cups sour cream
1 small jar red enchilada sauce
4 green onion bases chopped
salt and pepper
sliced black olives
4 green onion tops - sliced thin
red pepper flakes
Directions:
Grab the left over turkey and chop about 2 cups into bite size pieces. Drain the green chili's then mix with soup (do not dilute soup). Add 1 cup sour cream, the white of 4 green onions chopped, 1 cup shredded cheese, salt and pepper to taste. Blend the turkey into the soup mixture - that's your filling! Spray your casserole dish with non-stick cooking spray and preheat your oven to 350*.Take one tortilla, spoon two generous tablespoons of turkey mix into the center and gently roll to close. Place each filled tortilla into the casserole dish, seam side down. I recommend not layering these. Bake in two separate dishes if you need to (I did). Top the tortillas with a dollop of sour cream then sprinkle with the remaining shredded cheese (use more cheese if you like). Drizzle with red enchilada sauce and bake at 350* for 20-25 minutes and let set for 5 minutes before serving.Garnish with black olives and sliced green onions. I sprinkle a few red pepper flakes to add color and a kick of heat to mine. I recommend serving with wedges of Mexican cornbread! You can jazz this up to suit your tastes, I think I'd like to veggie it up with fried corn and black beans next time! This dish yields 10 - 12 enchiladas.If this dish inspires you immediately and you don't have any left over turkey hanging around, you can buy a pre-cooked turkey breast at the grocery. The total prep to taste time for this was 40 minutes! That makes this a new busy night favorite for me!
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