Turkey Enchiladas

Total Time:Prep/Total Time: 30 min.

Recipe by Jo Groth, Plainfield, Iowa

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 05, 2022

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

TEST KITCHEN APPROVED

Turkey Enchiladas

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Yield:10 servings
Prep:20 min
Cook:10 min
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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
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Directions

  1. 1
    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.
  2. 2
    Divide the mixture evenly among tortillas. Roll up and place seam side down in greased 13x9-in. baking dish.
  3. 3
    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.
  4. 4
    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.

Nutrition Facts

1 enchilada: 404 calories, 21g fat (11g saturated fat), 84mg cholesterol, 617mg sodium, 32g carbohydrate (2g sugars, 2g fiber), 21g protein.
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