CHICKEN OR TURKEY ENCHILADAS / HOLIDAY HELPER

Chicken or Turkey Enchiladas / Holiday Helper image

Provided by Tammy Kendell

Number Of Ingredients 15

8-10 6" corn or flour tortillas
4-6 clove minced garlic
3/4 c chopped onion (white or sweet)
2 c fresh chopped cilantro (1 cup for sauce, the other for garnish) can be omitted entirely or substitute fresh parsley if you do not like cilantro
3 Tbsp butter or margarine
3/4 tsp black pepper (more or less to taste)
3-4 Tbsp flour
16 oz sour cream (12oz for sauce)
2 c chicken broth
4 c shredded monterey jack cheese
1-2 4oz can(s) diced jalapenos &/or green chilies
3-4 c coarsely chopped chicken or turkey (great for holiday leftovers)
3-4 stalk(s) sliced green onion (optional for garnish)
slice black olives (optional for garnish)
diced tomato (optional for garnish)

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.