Turkey Enchiladas with Sour Cream
Submitted by Angela Hensley
Turkey enchiladas with sour cream and cheddar in corn tortillas, topped with a homemade green chile and tomato sauce. A great way to use leftover turkey.
YIELD
6 servingsPREP
40 minCOOK
20 minREADY
60 minThese turkey enchiladas are loaded with shredded turkey, sour cream, and cheddar, then rolled in corn tortillas and smothered in a from-scratch green chile and tomato sauce. It’s one of the best ways to turn leftover turkey into something everyone actually wants to eat.
The sauce simmers for 30 minutes until thick and concentrated, with green chiles, fresh tomatoes, onions, garlic, and oregano building layers of flavor. That long simmer is what separates this from enchiladas topped with canned sauce.
Frying each tortilla briefly in oil before filling makes them pliable and prevents cracking. Blot them between paper towels so they don’t turn the filling greasy.
Kitchen Tips
- Make it ahead. Assemble the enchiladas and store the sauce separately in the fridge. Pour sauce over just before baking. Allow an extra 5 to 10 minutes of oven time when baking from cold.
- Don’t overfill the tortillas. Four tablespoons of filling per tortilla is the sweet spot. Overstuffed enchiladas split open and the filling spills into the sauce.
- Keep the tortillas warm as you fry them. Stack between paper towels and cover with foil. Cold tortillas crack when you try to roll them.
- Serve with refried beans on the side for a traditional Mexican plate.
Variations
- Chicken enchiladas: Swap the turkey for shredded rotisserie chicken. The filling and sauce work exactly the same.
- Green enchiladas suizas: Replace the tomato-chile sauce with a tomatillo cream sauce and top with extra sour cream and queso fresco.
Ingredients
Directions
Remove and discard the seeds from the chiles and chop the chiles finely.
In a 10-12-inch skillet sauté the chiles with the garlic in 2 tablespoons oil over medium-high heat, stirring often.
Add the tomatoes, onions, 1 teaspoon salt, oregano and water.
Simmer uncovered until thick, stirring often, for about 30 minutes.
Remove from heat and set aside.
In a large mixing bowl combine the turkey, sour cream, grated cheese, and remaining 1 teaspoon salt, mixing well.
Heat the ⅓ cup oil in a heavy 8-10-inch skillet.
Cook each tortilla briefly in oil, turning once.
Place each tortilla between paper towels in a stack to remove excess oil.
Fill each tortilla with 4 tablespoons of the turkey filling, roll up, and place side by side, seam side down, in a shallow 8 x 12-inch baking dish .
This may require 2 baking dishes.
Pour the sauce over the top of the enchiladas and bake in a preheated 350℉ (180℃) F oven until heated through, about 20 If the dish is prepared ahead and held in the refrigerator, the baking time will be 25 to 30 minutes. Reserve the sauce in a separate container and do not pour over the enchiladas until they are to be baked. Serve with refried beans and beer.
Comments
