The Great After-Thanksgiving Turkey Enchiladas

"I got this recipe from the November 1998 issue of Bon Appetit. I have made it countless times and it is always delicious! The recipe below reflects a couple of tweaks on mine part, but it is mostly the same recipe. I usually pair this meal with chips and guacamole Enjoy!"
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Ready In:
1hr 10mins




  • Heat 3 tablespoons oil in large saucepan over medium heat.
  • Add 1 1/2 cups onions and saute until tender, about 5 minutes.
  • Add enchilada sauce, tomatoes, and chipotles (or green chiles).
  • Cover and simmer 20 minutes, stirring often.
  • Stir in 1/2 cup cilantro.
  • Season sauce with salt and pepper.
  • In a medium bowl, mix turkey, 1 1/2 cups cheese, sour cream, 1/4 cup onions and 1/2 cup cilantro (I don't add raw onions here, I usually saute all of them for the sauce). Season with salt and pepper.
  • Preheat oven to 350°F.
  • Spread 1/2 cup sauce in a 13x9-inch glass baking dish.
  • Using a microwave-safe plate, alternate the tortillas with a damp (not soaking wet) paper towel (I usually microwave 6 tortillas at a time) for approximately 40 seconds on high.
  • Fill the warmed tortillas (they should be pliable enough that they don't break when you fold them) with 1/4 cup turkey mixture in center and fold the tortilla so that the edges overlap forming a seam. Place the tortilla in the baking dish with the seam side down.
  • Spoon 2 1/2 cups sauce over enchiladas.
  • Sprinkle with 1/2 cup cheese.
  • Bake enchiladas until heated through, about 30 minutes.
  • Rewarm remaining sauce in saucepan over medium-low heat. Serve with enchiladas.

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  1. These are excellent! I added a little bit of garlic to both the sauce and the chicken mixture. I also "steamed" the corn shells by putting 6 at a time in the microwave with 1/2 cup of water and heated them for 1 minute on high.


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