Best Sour Cream Turkey Enchiladas Recipes

SOUR CREAM TURKEY ENCHILADAS

Steps:

• 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.

TURKEY, GREEN CHILI AND SOUR CREAM ENCHILADAS

Steps:

• Tortillas can vary considerably in terms of their flexibility to be rolled. If they are very fresh you may be a able to roll them without softening. But for most tortillas you have to make them pliant. You either heat them on a griddle and place them under a damped towel to stay warm and moist or you can quickly fry them in hot oil until they are soft and then drain them on papers towels. Mix one cup of the chili sauce with the meat. Place 1/4 cup of the mixture and roll is up. Place in a large oblong baking dish. Scatter the onions over the enchiladas. Cover them with the grated cheese, then the remaining sauce. Bake at 350 degrees for 40 minutes. Take the enchiladas out and spread the sour cream even over them. Return to the oven for at least ten minutes. The sour cream should be hot and gently bubbling. Test the center. When it is hot serve immediately. *Green Chile Sauce Heat the oil and saute the onion a few minutes, then add the garlic and cook until softened. Stir in the flour, cook 2 minutes, then slowly add the stock. Add the chili, tomato and cumin. Cover and simmer at least 30 minutes, stirring occasionally. Add water or stock if sauce gets to thick. Add salt to taste. Makes about 3 cups.

CHICKEN OR TURKEY ENCHILADAS WITH SOUR CREAM

Steps:

• In a bowl, mix chicken or turkey, sour cream, 2 cups shredded cheese, and salt.
• Heat oil in an 8-to 10inch frying pan over low heat.
• Dip the tortillas, one at a time, in the hot oil just until limp, about 5 seconds.
• Fill tortillas equally with chicken mixture, roll up, and arrange side by side, slit side down, in a 9-x13 inch baking dish.
• Pour salsa evenly over top.
• Bake in a 350 degree oven until heated through, about 20 minutes.
• If desired sprinkle with more shredded cheese over hot enchiladas before serving.

SOUR CREAM TURKEY ENCHILADAS

Steps:

• Combine tomatoes, onions, green chile, garlic, water, oregano and salt in pepper in a saucepan and allow to simmer 30 minutes.
• Meanwhile, soften corn tortillas in hot oil just until soft and pliable.
• Mix together grated cheese, sour cream, turkey and a dash of salt.
• Place about 1/8 cup of a good amount of turkey mixture in the center of softened tortilla and roll up. Place seam side down in a baking dish.
• Spread green chile/tomato mixture over the top of the enchiladas. Bake at 350 for 30 minutes or until hot and bubbly. Let them sit for 10 minutes before digging in.