Turkey Enchiladas

Name: Turkey Enchiladas
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Yield: 4 - 6
Cuisine: Southern
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

By Sena Wilson
@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 votes0

Comments:

6 Comments

Serves:

4 - 6

Prep:

1 Hr

Cook:

25 Min

Method:

Bake

Ingredients

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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

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.