Sour Cream Turkey Enchiladas

Sherry Blizzard

By
@akflurry

I love turkey combined with green chile and tomatoes (see my recipe for Turkey Tortilla Soup.) La Posta Restaurant in Old Mesilla, New Mexico makes wonderful green chile enchiladas and this is very similar in taste to their base. What better way to use up those Thanksgiving leftovers than to make a pan of enchiladas with a side of pinto beans? Even better with a dollop more of sour cream on top!


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Comments:

Serves:

4-6

Prep:

35 Min

Cook:

30 Min

Method:

Bake

Ingredients

12 to 16
corn tortillas
3 can(s)
ro-tel tomatoes
2 c
diced onions
1 c
diced green chile
2 clove
garlic, minced
1 Tbsp
mexican oregano, crumbled
salt and pepper
1 c
water
2 c
sour cream
2 c
cheddar cheese, grated
3 c
shreddded turkey

Directions Step-By-Step

1
Combine tomatoes, onions, green chile, garlic, water, oregano and salt in pepper in a saucepan and allow to simmer 30 minutes.
2
Meanwhile, soften corn tortillas in hot oil just until soft and pliable.
3
Mix together grated cheese, sour cream, turkey and a dash of salt.
4
Place about 1/8 cup of a good amount of turkey mixture in the center of softened tortilla and roll up. Place seam side down in a baking dish.
5
Spread green chile/tomato mixture over the top of the enchiladas. Bake at 350 for 30 minutes or until hot and bubbly. Let them sit for 10 minutes before digging in.