CHICKEN OR TURKEY ENCHILADAS / HOLIDAY HELPER
This recipe is great for left over holiday turkey! The recipe originated in a 1989 edition of Better Homes & Gardens cookbook. Through the years I've tweaked it to perfection & I'm often asked to bring it to potlucks & gatherings. It isn't too spicy & I consider it very 'kid friendly'. I hope you enjoy this as much as my family &...
Provided by Tammy Kendell
Categories Casseroles
Number Of Ingredients 15
Steps:
- 1. Wrap tortillas in foil & warm 10-15 min in 350° oven.
- 2. In a sauce pan, sauté onion & garlic in butter over medium heat until tender & fragrant. Mix in black pepper & 1 cup of the cilantro (or parsley, if using) towards end of sautéing.
- 3. Add 12oz of the sour cream, flour, chilies & chicken broth. Stir to combine thoroughly until thickened & bubbly. Remove from heat & stir in half (2 cups) of the cheese.
- 4. In a separate bowl, add chicken or turkey & mix 1 cup (or more to ensure poultry is coated) of the sauce. Place approximately 1/4 cup of filling mixture atop each tortilla; roll up & arrange (seam side down) in a lightly buttered baking dish. Top rolled tortillas with remaining sauce.
- 5. Bake, covered for 35 minutes in a 350° oven. Remove cover, top with remaining cheese & bake uncovered for an additional 5 minutes or until cheese is completely melted.
- 6. Garnish with optional ingredients & top with remaining sour cream. This goes very well with salsa verde, chunky salsa or red hot sauce.
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