Turkey Enchiladas
By
Sena Wilson
@ceodau
1
Sometimes our Thanksgiving dinner guests is small due to distance and other family commitments. After dividing up take home portions, my husband and I have plenty of turkey to devour. My husband loves this Turkey Enchilada dish and consumes it without hesitation. In fact, I prepare other times during the year. You can also substitute chicken. Hope you enjoy it!
Ingredients
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4 ccooked turkey, chopped
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1yellow or white onion, chopped
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1/2 cgreen onions, chopped
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1/2 cgreen bell pepper, chopped
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2 clovefresh garlic, chopped
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2 Tbspbutter
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2 ccheddar cheese, shredded
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2 cmonterey jack cheese
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1/2 cmushrooms, chopped
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12tortillas, corn or flour
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·salt and white pepper to taste
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1/2 cchopped spinach, frozen (cooked and drained) optional
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WHITE SAUCE
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4 Tbspflour
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2 cmilk
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1 cheavy cream (whipping cream)
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1/4 cbutter
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1/4 tspsalt (more if you prefer)
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1/8 tspwhite pepper
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1/2 csour cream
How to Make Turkey Enchiladas
- In a skillet, saute 1/2 cup onion, garlic, mushrooms, salt and white pepper to taste, plus bell pepper in butter. (*Add chopped spinach if you desire.) Add turkey and mix well. Set aside.
- Make the white sauce; then add 1/2 cup Monterey Jack cheese to sauce and stir until cheese melts. Add half of sauce to turkey mixture. If you use corn tortillas dip in hot oil for 2 -3 seconds and set aside; for flour tortillas warm in a hot skillet on both sides for a few seconds and set aside.
- Fill each tortilla down the middle with several spoonfuls of turkey mixture, cheddar cheese, and remainder of yellow or white onion. Roll up as in a jelly roll and place seam side down in a 13" x 9" casserole dish. Some times I use a lipped cookie sheet so you don't crowd them, but this is a preference for serving.
- Add the sour cream to remaining white sauce and stir. Pour over enchiladas. Top with remaining Moneterey Jack cheese and green onions. Cook approximately 20 - 25 minutes in 350 degree oven or until cheeses start to bubble. Serve with salsa and chopped tomatoes.
- White Sauce: Melt 1/4 cup butter in sauce pan. Using a whip, stir in 4 tbs. flour. Gradually add 2 cups of milk, 1 cup heavy cream, 1/4 tsp. salt, 1/8 tsp. pepper, and cook over medium heat until thickened.
