Chicken or Turkey Enchiladas / Holiday Helper

Chicken Or Turkey Enchiladas / Holiday Helper

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Tammy Kendell


This recipe is great for left over holiday turkey!
The recipe originated in a 1989 edition of Better Homes & Gardens cookbook. Through the years I've tweaked it to perfection & I'm often asked to bring it to potlucks & gatherings. It isn't too spicy & I consider it very 'kid friendly'. I hope you enjoy this as much as my family & friends have through the decades. This is comfort food at its best! Enjoy!


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  • 8-10 6"
    corn or flour tortillas
  • 4-6 clove
    minced garlic
  • 3/4 c
    chopped onion (white or sweet)
  • 2 c
    fresh chopped cilantro (1 cup for sauce, the other for garnish) can be omitted entirely or substitute fresh parsley if you do not like cilantro
  • 3 Tbsp
    butter or margarine
  • 3/4 tsp
    black pepper (more or less to taste)
  • 3-4 Tbsp
  • 16 oz
    sour cream (12oz for sauce)
  • 2 c
    chicken broth
  • 4 c
    shredded monterey jack cheese
  • 1-2 4oz can(s)
    diced jalapenos &/or green chilies
  • 3-4 c
    coarsely chopped chicken or turkey (great for holiday leftovers)
  • 3-4 stalk(s)
    sliced green onion (optional for garnish)
  • slice
    black olives (optional for garnish)
  • ·
    diced tomato (optional for garnish)

How to Make Chicken or Turkey Enchiladas / Holiday Helper


  1. Wrap tortillas in foil & warm 10-15 min in 350° oven.
  2. In a sauce pan, sauté onion & garlic in butter over medium heat until tender & fragrant. Mix in black pepper & 1 cup of the cilantro (or parsley, if using) towards end of sautéing.
  3. Add 12oz of the sour cream, flour, chilies & chicken broth. Stir to combine thoroughly until thickened & bubbly. Remove from heat & stir in half (2 cups) of the cheese.
  4. In 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 & arrange (seam side down) in a lightly buttered baking dish.
    Top rolled tortillas with remaining sauce.
  5. Bake, covered for 35 minutes in a 350° oven. Remove cover, top with remaining cheese & bake uncovered for an additional 5 minutes or until cheese is completely melted.
  6. Garnish with optional ingredients & top with remaining sour cream.
    This goes very well with salsa verde, chunky salsa or red hot sauce.

Printable Recipe Card

About Chicken or Turkey Enchiladas / Holiday Helper

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: For Kids

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