
Sour Cream Turkey Enchiladas

Nutrition :
258 calories,
4 stars -
based on 147 reviews
Yield : 4 servings
Ingredients
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1 tablespoon vegetable oil1 clove garlic, minced1 onion, chopped1 jalapeno pepper, seeded and minced1 tablespoon all-purpose flour1 cup chicken stock1 (28 ounce) can diced tomatoes, drained1 cup sour cream½ cup shredded Cheddar cheese2 cups cubed cooked turkey4 (8 inch) flour tortillas, or more if needed1 tablespoon chopped black olives, or as desired1 tablespoon shredded Cheddar cheese, or as desired
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.Heat vegetable oil in a skillet over medium heat, and cook the garlic and onion until the onion is translucent, about 5 minutes; stir in the jalapeno pepper and flour. Stir a few times to mix in the flour. Stir in the chicken stock, about 1/4 cup at a time; cook until thickened, stirring constantly, about 5 minutes. Mix in the tomatoes and bring the mixture to a simmer.While the sauce is simmering, combine sour cream, 1/2 cup of Cheddar cheese, and turkey in a bowl. Place a tortilla down onto a work surface, and spoon 1/4 of the turkey mixture onto the tortilla in a line down the center. Roll the tortilla around the filling; place into the prepared baking dish with seam side down. Repeat with the other tortillas. Pour the tomato sauce over the filled tortillas. Sprinkle the casserole with black olives and 1 tablespoon of Cheddar cheese as garnish.Bake uncovered in the preheated oven until the cheese topping is browned and the casserole is bubbling, about 30 minutes.
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