How To make Turkey Enchiladas with Sour Cream
8 oz Whole green chiles
1 lg Clove garlic, minced
2 T Oil
1 1/2 lb Fresh tomatoes, peeled,
Seeded, and chopped 2 c Coarsely chopped onions
2 t Salt
1/2 t Dried oregano
1/2 c Water
3 c Shredded cooked turkey
Or chicken 2 c Sour cream
1 c Grated Cheddar cheese
1/3 c Oil
12 ea Corn tortillas
Remove and discard the seeds from the chiles and chop the chiles finely. In a 10-12-inch skillet saute' the chiles with the garlic in 2 tablespoons oil over medium-high heat, stirring often. Add the tomatoes, onions, 1 teaspoon salt, oregano and water. Simmer uncovered until thick, stirring often, for about 30 minutes. Remove from heat and set aside. In a large mixing bowl combine the turkey, sour cream, grated cheese, and remaining 1 teaspoon salt, mixing well. Heat the 1/3 cup oil in a heavy 8-10-inch skillet. Cook each tortilla briefly in oil, turning once.
Place each tortilla between paper towels in a stack to remove excess oil. Fill each tortilla with 4 tablespoons of the turkey filling, roll up, and place side by side, seam side down, in a shallow 8 x 12-inch baking dish. This may require 2 baking dishes. Pour the sauce over the top of the enchiladas and bake in a preheated 350 degree oven until heated through, about 20 minutes. If the dish is prepared ahead and held in the refrigerator, the baking time will be 25-30 minutes. Reserve the sauce in a separate container and do not pour over the enchiladas until they are to be baked. Serve with refried beans and beer. Source: The California Heritage Cookbook, by The Junior League of Pasadena. Typed and submitted to TNT by jane.ghorbani@juno.com. -----
How To make Turkey Enchiladas with Sour Cream's Videos
Easy Ground Turkey Enchiladas
Hey everyone!
Ground turkey never tastes so good. These turkey enchiladas are stuffed with ground turkey, cheese, peppers, onions and diced tomatoes then covered in enchilada sauce with more cheese for extra cheesy goodness.
This is a dinner that the whole family will love and the fun part is that you can customize these with your favorite toppings.
Happy baking,
Kara
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Chicken Enchiladas with White Cream Sauce Recipe Over 1 Million Pins!
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BEST White Chicken Enchiladas | CREAMY Chicken Enchilada Recipe ~ MY WAY
This is the best chicken enchilada recipe. Flavorful chicken enchiladas with a rich creamy sauce and topped with cheese. Yummy! RECIPE BELOW. Enjoy.
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BEST White Chicken Enchiladas | CREAMY Chicken Enchilada Recipe ~ MY WAY
INGREDIENTS:
2 1/2 to 3 cups shredded cooked chicken
8 flour tortillas
1/4 tsp salt
1/4 tsp black pepper
1 tsp cumin
1 tsp chili powder
1/4 tsp garlic powder
2 cups shredded Monterey Jack cheese - divided
1/2 cup Mozzarella cheese
3 Tbsp. butter
3 Tbsp. flour
1 cup diced onion
1 - 6oz can diced green chilies
1 tsp minced garlic
2 cups chicken broth
1 cup sour cream
3 Tbsp. cream cheese
In a bowl mix shredded chicken, seasonings and 1 cup shredded cheese.
Microwave flour tortillas for about 15 seconds to make pliable.
Put 1/2 to 3/4 cup of chicken mixture on tortillas and roll.
In a skillet add butter and onions and cook for a couple minutes.
Add minced garlic and cook/ stir for another minute.
Add flour, cook and stir for another minute.
Add chicken broth, stir and turn heat up to bring to a simmer.
Add green chilies, bring to simmer and cook until sauce thickens.
Turn off heat.
Add cream cheese and stir until incorporated.
Add sour cream and stir until incorporated.
Pour white sauce over enchiladas.
Sprinkle rest of cheese over top.
Bake 350 degrees Farenheit for 20-25 minutes.
Low broiler for 30 seconds to 1 minute.
Let rest for 10 minutes before serving.
Enjoy.
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Leftover Turkey Enchiladas with Creamy White Sauce ~ Enchilada Recipe
This turkey enchiladas recipe is great for using leftover Thanksgiving turkey or if you have some leftover chicken. These turkey enchiladas have great flavor with some Hidden Valley Fiesta ranch seasoning and topped with a white cream sauce and baked to perfection. Comfort food. Enjoy.
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Leftover Turkey Enchiladas with White Cream Cheese Sauce
INGREDIENTS:
4-6 flour tortillas
1 cup green enchilada sauce
grated Monterey Jack and Mozzarella cheese for top
Turkey Filling:
3 cups shredded turkey
1/2 cup grated Monterey Jack
1/2 cup grated Mozzarella
1 small can green chilies
1 tsp. Hidden Valley Fiesta Ranch or your favorite Mexican seasonings
1/4 cup green enchilada sauce
*Mix above ingredients
White Sauce:
4 tbsp. unsalted butter
3 tbsp. flour
1 tsp. Hidden Valley Fiesta Ranch
1 tsp. garlic powder
1 cup turkey broth
1 cup milk
1/4 cup grated Monterey Jack cheese
1/4 cup grate Mozzarella cheese
*In a pan on medium heat melt butter and stir in flour.
Cook and stir for a couple minutes and then add in turkey broth,
milk, Hidden Valley Fiesta ranch seasoning and garlic powder.
Bring up to a simmer, cook and stir until thick.
Turn off heat, add in grated cheese, stir until melted.
Preheat oven to 375 degrees Farenheit
Coat bottom of baking dish with a little white sauce.
Brush both sides of flour tortilla with green enchilada sauce.
Spoon on nice size portion of turkey mixture.
Roll and place seam down in baking dish.
If any extra turkey mixture, sprinkle on top.
Pour white sauce over enchiladas.
Sprinkle top with grated cheese.
Bake at 375 degrees F for 25 to 30 minutes or until bubbly hot.
Last minute you can place under low heat broiler to brown the top.
Do not walk away while broiling. Do not burn.
Let rest for 15 minutes before serving.
Garnish with chopped green onions and tomatoes.
Enjoy.
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Turkey Enchilada Recipe | Leftover Turkey Enchilada Recipe
Ingredients
4 cups cooked turkey shredded or chopped
1 cup sour cream
2 cans (19 oz) Red Enchilada Sauce
1 teaspoon smoked paprika
1 teaspoon ground cumin
2 cups shredded Monterey Jack Cheese divided
8 Large Flour Tortillas or corn tortillas (6-inch)
¼ cup finely chopped parsley for garnish
1 tablespoon olive oil to sear tortillas
Instructions
Preheat oven to 375 degrees F or 190 degrees C. Spread a few tablespoons of red enchilada sauce in a 9x13 inch baking dish.
In a medium-sized mixing bowl combine cooked turkey, sour cream, red enchilada sauce smoked paprika, ground cumin, and half of shredded Monterey Jack Cheese.
Heat oil in a small skillet over medium heat. Place tortillas and cook both sides until soft, spring-y, and pliable.
Spread few tablespoons of red enchilada sauce in the tortillas.
Add cooked turkey and cheese filling in the center of the tortillas. Roll them up tightly. Place them in the prepared baking dish. Repeat until the pan is covered with enchiladas.
Spread red enchilada sauce on the enchiladas. Sprinkle remaining shredded Monterey Jack Cheese. Bake for 15-20 minutes in a preheated oven or until cheese melts.
Once done, remove from oven and serve right away.
Leftover Turkey Enchiladas Recipe
Make the most out of your Thanksgiving leftover with these Leftover Turkey Enchiladas. Combine the turkey with some classic pantry items for a delicious dish to enjoy over the weekend!
Ingredients
3 cups Cooked Diced Turkey
1 Yellow Onion, diced
1 can Whole Corn, drained
1 small can Diced Green Chilies
2 Cups Shredded Cheddar Cheese, divided
½ cup Sour Cream, plus more for serving
2 10oz can Red Enchilada Sauce (sub: Green)
12(6-Inch) Corn Tortillas
Cilantro, to taste
Full Recipe:
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