Sour Cream Turkey Enchiladas
Submitted by LindaStone
Creamy turkey enchiladas stuffed with corn and broccoli in a sour cream filling, smothered in a cheesy cream of chicken sauce. A smart way to use leftover turkey. Makes 12.
YIELD
12 servingsPREP
15 minCOOK
50 minREADY
1 hrsGot leftover turkey sitting in the fridge? Roll it into enchiladas and nobody will call it leftovers.
Cooked turkey gets mixed with corn, chopped broccoli, and a quick stovetop sour cream sauce made with cream of chicken soup and green onions. That filling goes into warm flour tortillas, rolled up tight and lined in a baking dish.
The remaining soup gets melted with American cheese and milk into a smooth, pourable sauce that blankets the enchiladas before they bake until bubbly. A scatter of sliced olives and fresh cilantro finishes things off.
Variations
- Use leftover chicken instead of turkey. Works exactly the same way.
- Swap the broccoli and corn for any frozen vegetable blend you have on hand.
- Add a diced jalapeño to the filling for some heat.
Kitchen Tips
- Warm the tortillas before filling. Cold flour tortillas crack when you try to roll them.
- Cover the baking dish tightly with foil. The steam keeps the tortillas from drying out and turning leathery.
- Don’t skip the flour in the sour cream mixture. It thickens the filling so it stays put inside the tortillas instead of running out.
Ingredients
Directions
Heat oven to 350℉ (180℃).
Lightly grease a 9×13 inch baking dish .
In medium saucepan combine ½ can soup, sour cream, flour and green onion; blend well.
Cook over medium heat until mixture is bubbly, stirring constantly.
Stir in turkey and frozen vegetables; mix well.
Cook over medium heat until mixture is thoroughly heated, stirring occasionally.
Warm tortillas as directed on package. Spoon about ¼ cup filling on each tortilla; roll up.
Place on greased baking dish.
In same saucepan, combine remaining ½ can soup, cheese and milk.
Cook over medium heat until cheese is melted, stirring frequently.
Pour evenly over enchiladas. Cover baking dish tightly with foil.
Bake at 350℉ (180℃). for 30 -35 minutes or until bubbly.
Top with olives and cilantro.
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