Turkey Enchiladas Recipe
Use your leftover Thanksgiving turkey to make these delicious turkey enchiladas that can be prepared in 30 minutes.
Serving8 servings
Ingredients
- 2 cups cooked turkey, shredded
- ½ teaspoon chili powder, optional
- 2 cups shredded Monterey Jack cheese, divided
- 8 flour tortillas
- 3 Tablespoon butter
- 3 Tablespoon flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounces diced green chilis, 1 can, drained
- 1 teaspoon dried cilantro
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
Equipment
Instructions
- Preheat oven to 350℉. Grease a 9x13 pan using non-stick cooking spray.
- Mix cooked turkey, chili powder (optional) and 1 cup of Monterey Jack cheese together. Roll up in tortillas and place in pan.
- In a medium saucepan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
- Stir in sour cream, can of chilies, cilantro, onion powder, garlic powder, and pepper. Be sure that you don't bring this to a boil- you don't want to have curdled sour cream!
- Pour over enchiladas and top with remaining cheese.
- Bake 20-22 minutes and then place under high broil for 3 min to brown the cheese.
Notes
You could definitely make this recipe using ground turkey. Before adding them to the enchiladas, be sure to cook the meat all the way through. I also prefer to rinse and drain my ground turkey, after cooking it, just to get rid of access grease and fat.
Nutrition
Calories: 366 kcal · Carbohydrates: 20 g · Protein: 23 g · Fat: 22 g · Saturated Fat: 12 g · Trans Fat: 1 g · Cholesterol: 83 mg · Sodium: 813 mg · Potassium: 327 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 597 IU · Vitamin C: 9 mg · Calcium: 294 mg · Iron: 2 mg