Creamy Turkey Enchiladas

READY IN: 55mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small size skillet add 1/2 cup oil, heat to medium / high and fry all tortillas lightly, dab with paper towels to remove excess oil from tortillas, stack on top of each other to prevent them from drying out. Set aside.
  • Dice 2 cups of turkey into small pieces. Set aside.
  • In a medium size mixing bowl add cheese and chopped onions, blend well. Set aside.
  • In another medium size mixing bowl add sour cream, green chilies and soup, using a whisk, mix well. Set aside.
  • ASSEMBLING AND COOKING:
  • Preheat oven to 350 degrees F.
  • In a 9 x13 x 2 greased baking dish add 1/2 of soup mixture to bottom of baking dish.
  • Fill each tortilla (one at a time) with about 2 tablespoons of turkey, top with 1 tablespoon cheese across the top and roll into a tight roll, place into pan on top of sauce. Repeat, making 2 rows of 6.
  • Pour remaining soup mixture evenly over enchiladas. Top with remaining cheese.
  • Bake uncovered for 35-40 minutes. Serve hot with rice and beans (optional).
  • Cook's Notes:
  • ”Chicken can also be used in this recipe. Top with sliced olives, cilantro or green onions (optional)”.
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