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Turkey Enchiladas With Sour Cream

the.instructor's picture
  Fresh ripe tomatoes 1 1⁄2 Pound
  Garlic clove 1 Large, minced
  Water 1⁄2 Cup (8 tbs)
  Oregano 1⁄2 Teaspoon
  Salad oil/Lard 1⁄3 Cup (5.33 tbs)
  Corn tortillas 12
  Canned green chiles 8 Ounce (2 Cans, 4 Ounce Each, California)
  Shredded cheddar cheese 1⁄2 Pound (2 Cups)
  Chopped onions 2 Cup (32 tbs)
  Sour cream 2 Cup (32 tbs)
  Olive oil/Salad oil 2 Tablespoon
  Salt 2 Teaspoon
  Shredded cooked turkey 3 Cup (48 tbs)

Rinse seeds from the chiles and chop; saute with the garlic in the 2 tablespoons oil, heated.
Peel and chop the tomatoes and add with the onions, 1 teaspoon of the salt, oregano, and water.
Simmer slowly, uncovered, until thick, about 30 minutes; set aside.
Meanwhile combine the turkey with the sour cream, cheese, and remaining 1 teaspoon salt.
Heat the 1/3 cup oil and dip the tortillas, one at a time, in the hot oil just until they become limp.
Fill them with the turkey mixture, roll up, and arrange them side by side and with seam sides down in a large shallow baking pan.
Pour the chile sauce over the top and bake in a 350° oven until heated through, about 20 minutes.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4816 Calories from Fat 2657

% Daily Value*

Total Fat 299 g460.2%

Saturated Fat 125.7 g628.5%

Trans Fat 1.3 g

Cholesterol 945.2 mg315.1%

Sodium 7650.4 mg318.8%

Total Carbohydrates 297 g99%

Dietary Fiber 28.7 g114.6%

Sugars 47.7 g

Protein 238 g475.6%

Vitamin A 240.4% Vitamin C 323.6%

Calcium 289.5% Iron 147.6%

*Based on a 2000 Calorie diet


Turkey Enchiladas With Sour Cream Recipe