chicken or turkey enchiladas
This recipe is great for leftover holiday turkey! The recipe originated in a 1989 edition of the Better Homes & Gardens cookbook. Through the years I've tweaked it to perfection. I'm often asked to bring it to potlucks and gatherings. It isn't too spicy and I consider it very kid-friendly. I hope you enjoy this as much as my family and friends have through the decades. This is comfort food at its best.
Blue Ribbon Recipe
If you're looking for a delicious way to use leftover turkey, we have the dinner recipe for you. These enchiladas will do the trick! Their creamy, tangy sauce complements the chunks of turkey. If it's not the holidays and you don't have turkey, it's a great recipe to reinvent baked chicken. We loved the pop of flavor from the green chiles and the cilantro. Serve with your favorite Mexican rice and some black beans, and you've reinvented leftover turkey.
Ingredients For chicken or turkey enchiladas
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8-106" corn or flour tortillas
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4-6 clovegarlic, minced
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3/4 cchopped onion, white or sweet
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2 cfresh chopped cilantro, divided (1 cup for sauce, the other for garnish; fresh parsley can be substiuted)
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3 Tbspbutter or margarine
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3/4 tspblack pepper, more or less to taste
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3-4 Tbspall-purpose flour
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16 ozsour cream, divided (12 oz for sauce)
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2 cchicken broth
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4 cshredded Monterey Jack cheese
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1-2 candiced jalapenos and/or green chilies (4 oz each)
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3-4 ccoarsely chopped chicken or turkey (great for holiday leftovers)
- GARNISH
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sliced green onions
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sliced black olives (optional for garnish)
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diced tomato
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remaining sour cream
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remaining cilantro or parsley
How To Make chicken or turkey enchiladas
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1Wrap tortillas in foil and warm 10-15 min in 350 F oven. In a saucepan, saute onion and garlic in butter over medium heat until tender and fragrant. Mix in black pepper and 1 cup of cilantro (or parsley, if using) towards the end of sauteeing. -
2Add 12 oz of the sour cream, flour, chilies, and chicken broth. Stir thoroughly until thickened and bubbly. Remove from heat and stir in half (2 cups) of the cheese.
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3In a separate bowl, add chicken or turkey. Mix 1 cup (or more to ensure poultry is coated) of the sauce. Place approximately 1/4 cup of filling mixture atop each tortilla. Roll up and arrange, seam side down, in a lightly buttered baking dish. Top rolled tortillas with remaining sauce.
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4Bake, covered for 35 minutes in a 350 F oven. Remove cover. Top with remaining cheese and bake uncovered for an additional 5 minutes or until cheese is completely melted.
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5Garnish with optional ingredients and top with remaining sour cream. This goes very well with salsa verde, chunky salsa, or red hot sauce.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
