Sour Cream Turkey Enchiladas

Sherry Blizzard


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!

★★★★★ 1 vote
35 Min
30 Min


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
2 c
sour cream
2 c
cheddar cheese, grated
3 c
shreddded turkey


1Combine tomatoes, onions, green chile, garlic, water, oregano and salt in pepper in a saucepan and allow to simmer 30 minutes.
2Meanwhile, soften corn tortillas in hot oil just until soft and pliable.
3Mix together grated cheese, sour cream, turkey and a dash of salt.
4Place 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.
5Spread 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.