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Contest-Winning Turkey Enchiladas Recipe

Name: Contest-Winning Turkey Enchiladas
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 8
Ingredients: 3 cups cubed cooked turkey; 1 cup chicken broth; 1 cup cooked long grain rice; 2 plum tomatoes, chopped; 1 medium onion, chopped; 1/2 cup canned chopped green chiles; 1/2 cup sour cream; 1/4 cup sliced ripe or green olives with pimientos; 1/4 cup minced fresh cilantro; 1 teaspoon ground cumin; 8 flour tortillas (8 inches); 1 can (28 ounces) green enchilada sauce, divided; 2 cups shredded Mexican cheese blend, divided

Taste of Home

My family likes these enchiladas so much that they request a turkey dinner several times a year just so I'll make this dish with the leftovers. I usually double it because I feed three growing boys—two teenagers and my husband! —Beverly Matthews, Pasco, Washington

Ingredients

3 cups cubed cooked turkey

1 cup chicken broth

1 cup cooked long grain rice

2 plum tomatoes, chopped

1 medium onion, chopped

1/2 cup canned chopped green chiles

1/2 cup sour cream

1/4 cup sliced ripe or green olives with pimientos

1/4 cup minced fresh cilantro

1 teaspoon ground cumin

8 flour tortillas (8 inches)

1 can (28 ounces) green enchilada sauce, divided

2 cups shredded Mexican cheese blend, divided

Method

Preheat the oven to 350°F. In a large saucepan, combine the turkey, broth, rice, tomatoes, onion, green chiles, sour cream, green olives, cilantro and cumin. Bring to a boil. Reduce the heat, and simmer the mixture, uncovered, for 20 minutes. Remove from heat.

Make an assembly line with tortillas, turkey filling, enchilada sauce and cheese. Place 3/4 cup turkey filling down the center of each tortilla, then top with 1 teaspoon enchilada sauce and 1 tablespoon cheese. Roll each tortilla up, leaving the outer ends open, and arrange them seam side down in a greased 13x9-inch baking dish. Once the pan is filled, pour the remaining enchilada sauce over top, and sprinkle with remaining cheese. Editor’s tip: If you like your enchiladas extra saucy, dip the tortillas in enchilada sauce before filling. You can still add more on top before baking.

Cover the enchiladas with aluminum foil, and bake for 30 minutes. Uncover the baking dish, and bake for 8 to 10 minutes longer or until bubbly.

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