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Turkey Enchiladas

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Ingredients
  Cubed cooked turkey 3 Cup (48 tbs)
  Chicken broth 1 Cup (16 tbs)
  Cooked long grain rice 1 Cup (16 tbs)
  Plum tomatoes 2 , chopped
  Onion 1 Medium, chopped
  Canned chopped green chilies 1⁄2 Cup (8 tbs)
  Sour cream 1⁄2 Cup (8 tbs)
  Sliced ripe olives 1⁄4 Cup (4 tbs)
  Minced fresh cilantro 1⁄4 Cup (4 tbs)
  Ground cumin 1 Teaspoon
  10 inch flour tortillas 8
  Green enchilada sauce 28 Ounce, divided (1 Can)
  Shredded mexican cheese blend 8 Ounce, divided (2 Cups)
Directions

In a large saucepan, combine the first 10 ingredients.
Bring to a boil.
Reduce the heat; simmer, uncovered, for 20 minutes.
Remove from the heat.
Place 1/2 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 13-inch x 6-inch x 2-inch baking dish.
Pour the remaining enchilada sauce over the top; sprinkle with remaining cheese.
Cover and bake at 350° for 30 minutes.
Uncover; bake 8-10 minutes longer or until bubbly.

Recipe Summary

Course: 
Main Dish
Method: 
Baked
Ingredient: 
Turkey
Servings: 
8

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