Turkey Enchiladas
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.
Prep time:
Cook time:
Serving size: 8
Calories per serving: 245
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 245
3 cups cubed cooked turkeys
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 sauces, divided
2 cups shredded Mexican cheese blend, divided
Directions:
In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Remove from the heat.
Place 3/4 cup turkey mixture down the center of each tortilla; top each with 1 teaspoon enchilada sauce and 1 tablespoon cheese. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour remaining enchilada sauce over top; sprinkle with remaining cheese.
Cover and bake at 350° for 30 minutes. Uncover; bake 8-10 minutes longer or until bubbly.
Source: tasteofhome.com
Place 3/4 cup turkey mixture down the center of each tortilla; top each with 1 teaspoon enchilada sauce and 1 tablespoon cheese. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour remaining enchilada sauce over top; sprinkle with remaining cheese.
Cover and bake at 350° for 30 minutes. Uncover; bake 8-10 minutes longer or until bubbly.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
