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Turkey Enchiladas Recipe

Name: Turkey Enchiladas
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 10
Ingredients: 1/2 cup chopped onion; 1 can (4 ounces) chopped green chiles, drained, divided; 3 tablespoons butter, divided; 1/3 cup taco sauce; 1 cup sour cream, divided; 1/8 teaspoon chili powder; 2-1/2 cups cooked cubed turkey; 2 cups shredded cheddar cheese, divided; 10 flour tortillas (8 inches); 2 tablespoons all-purpose flour; 1 cup chicken broth; 1/2 cup chopped fresh tomatoes

Taste of Home

I enjoy entering recipe contests almost as much as I enjoy cooking. This dish is my favorite nontraditional way to use leftover turkey. It's become one of my family's favorite dinners, too! —Jo Groth, Plainfield, Iowa

Ingredients

1/2 cup chopped onion

1 can (4 ounces) chopped green chiles, drained, divided

3 tablespoons butter, divided

1/3 cup taco sauce

1 cup sour cream, divided

1/8 teaspoon chili powder

2-1/2 cups cooked cubed turkey

2 cups shredded cheddar cheese, divided

10 flour tortillas (8 inches)

2 tablespoons all-purpose flour

1 cup chicken broth

1/2 cup chopped fresh tomatoes

Method

In a skillet, saute onion and 2 tablespoons green chiles in 1 tablespoon butter until onion is tender. Remove from the heat. Add the taco sauce, 1/4 cup sour cream and chili powder. Stir in turkey and 1/2 cup cheese.

Divide the mixture evenly among tortillas. Roll up and place seam side down in greased 13x9-in. baking dish.

In a small saucepan, melt remaining butter. Stir in flour until blended; gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and cool slightly. Stir in the remaining sour cream and remaining peppers.

Pour sauce over enchiladas. Bake, uncovered, at 325° for 40 minutes. Sprinkle remaining cheese, then tomatoes over top. Bake 5-10 minutes longer or until cheese is melted.

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