Turkey Enchiladas

Turkey Enchiladas
Turkey Enchiladas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    tablespoon vegetable oil

  • 1-3/4

    cup onion; chopped

  • 28

    ounces enchilada sauce

  • 28

    ounces plum tomatoes; drained, chopped

  • 1-1/2

    teaspoon canned chipotle chilies; chopped

  • 3

    cup cooked turkey; coarsely shredded

  • 2

    cup monterey jack cheese; grated

  • 3/4

    cup sour cream

  • 12

    5-6 inch tortillas

Directions

Heat 3 tablespoons oil in large saucepan over medium heat. Add 1-1/2 cup onions and saute until tender, about 5 minutes. Add enchilada sauce, tomatoes and chipotles. Cover, simmer 20 minutes, stirring often. Remove from heat. Season sauce with salt and pepper. Mix turkey, 1-1/2 cup cheese, sour cream, 1/4 cup onions in bowl. Season with salt and pepper. Preheat oven to 350°F. Spread 1/2 cup sauce in 13x9x2 inch glass baking dish. Spoon 1/4 cup turkey mixture in center of each tortilla. Roll up tortillas. Arrange seam side down in dish. Spoon 2-1/2 cups sauce over enchiladas. Sprinkle with 1/2 cup cheese. Bake enchiladas until heated through, about 30 minutes. Rewarm remaining sauce in saucepan over medium-low heat. Transfer to sauceboat. Serve enchiladas passing sauce separately.

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