The Great After-Thanksgiving Turkey Enchiladas

Recipe by SGpratt
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement