Turkey, Green Chili And Sour Cream Enchiladas

Name: Turkey, Green Chili And Sour Cream Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 corn tortillas; 3 cups minced cooked turkey (or chicken) or the equivalent in cooked ground turkey; 4 cups green chili sauce (canned or fresh*); 1 lb. longhorn cheese (queso blanca, or similar mexican cheese, if available; 1/2 cup minced onion; 1 pint sour cream (not no-fat); *Green Chili Sauce; 1/2 Chopped onion; 1 clove garlic, minced; 1 TB olive oil; 1 TB flour; 1/2 c. chicken stock; 2 c. chopped green chilies (roasted, peeled, seeded); 1/2 c. chopped tomato, fresh or canned; 1/2 tsp cumin; salt to taste

Servings: persons

12 corn tortillas
3 cups minced cooked turkey (or chicken) or the equivalent in cooked ground turkey
4 cups green chili sauce (canned or fresh*)
1 lb. longhorn cheese (queso blanca, or similar mexican cheese, if available
1/2 cup minced onion
1 pint sour cream (not no-fat)
*Green Chili Sauce
1/2 Chopped onion
1 clove garlic, minced
1 TB olive oil
1 TB flour
1/2 c. chicken stock
2 c. chopped green chilies (roasted, peeled, seeded)
1/2 c. chopped tomato, fresh or canned
1/2 tsp cumin
salt to taste

1
Tortillas can vary considerably in terms of their flexibility to be rolled. If they are very fresh you may be a able to roll them without softening. But for most tortillas you have to make them pliant. You either heat them on a griddle and place them under a damped towel to stay warm and moist or you can quickly fry them in hot oil until they are soft and then drain them on papers towels.
2
Mix one cup of the chili sauce with the meat. Place 1/4 cup of the mixture and roll is up. Place in a large oblong baking dish. Scatter the onions over the enchiladas. Cover them with the grated cheese, then the remaining sauce.
3
Bake at 350 degrees for 40 minutes. Take the enchiladas out and spread the sour cream even over them. Return to the oven for at least ten minutes. The sour cream should be hot and gently bubbling. Test the center. When it is hot serve immediately.
4
*Green Chile Sauce
5
Heat the oil and saute the onion a few minutes, then add the garlic and cook until softened. Stir in the flour, cook 2 minutes, then slowly add the stock. Add the chili, tomato and cumin. Cover and simmer at least 30 minutes, stirring occasionally. Add water or stock if sauce gets to thick. Add salt to taste. Makes about 3 cups.

1455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 12 corn tortillas, 3 cups minced cooked turkey (or chicken) or the equivalent in cooked ground turkey, 4 cups green chili sauce (canned or fresh*), 1 lb. longhorn cheese (queso blanca, or similar mexican cheese, if available, and more.

Yes, Turkey, Green Chili And Sour Cream Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!