Turkey or Chicken Enchiladas |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 48 |
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I got this recipe out of a church cookbook. My family loves it, even my daughter who is a picky eater. Tastes wonderful as leftovers as well. Ingredients:
1/2 cup onion, chopped |
1 (4 ounce) can green chilies, drained |
3 tablespoons butter, divided |
1/3 cup taco sauce |
1 cup sour cream, divided |
1/8 teaspoon chili powder |
2 1/2 cups turkey, cooked and cubed (i use canned chicken) |
2 cups cheese, shredded |
10 flour tortillas (i use low carb) |
2 tablespoons flour |
1 cup chicken or 1 cup turkey broth |
1/2 cup fresh tomato, chopped |
Directions:
1. In a glass bowl combine the onions, 2 Tbsp green chilies, and 1 Tbsp butter. Microwave on high for one minute.
2. Add taco sauce, 1/4 cup sour cream, and chili powder. Stir in turkey and 1/2 cup shredded cheese.
3. Divide the mixture among the tortillas. Roll tortillas and place seam side down in 9 x 13 inch baking dish.
4. Microwave remaining 2 Tbsp butter until melted.
5. Blend in flour.
6. Slowly stir in broth.
7. Microwave on high for three to four minutes, stirring every minute, until thickened.
8. Stir in remaining sour cream and peppers.
9. Pour mixture over enchiladas.
10. Bake 45 minutes at 325 degrees.
11. Sprinkle with remining cheese and tomatoes.
12. Return to oven until cheese is melted.
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