Turkey Enchiladas

3
Sena Wilson

By
@ceodau

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!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4 - 6
Prep:
1 Hr
Cook:
25 Min
Method:
Bake

Ingredients

  • 4 c
    cooked turkey, chopped
  • 1
    yellow or white onion, chopped
  • 1/2 c
    green onions, chopped
  • 1/2 c
    green bell pepper, chopped
  • 2 clove
    fresh garlic, chopped
  • 2 Tbsp
    butter
  • 2 c
    cheddar cheese, shredded
  • 2 c
    monterey jack cheese
  • 1/2 c
    mushrooms, chopped
  • 12
    tortillas, corn or flour
  • ·
    salt and white pepper to taste
  • 1/2 c
    chopped spinach, frozen (cooked and drained) optional
  • WHITE SAUCE

  • 4 Tbsp
    flour
  • 2 c
    milk
  • 1 c
    heavy cream (whipping cream)
  • 1/4 c
    butter
  • 1/4 tsp
    salt (more if you prefer)
  • 1/8 tsp
    white pepper
  • 1/2 c
    sour cream

How to Make Turkey Enchiladas

Step-by-Step

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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