Sour Cream Turkey Enchiladas recipe
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Ingredients
- 1 tablespoon vegetable oil 1 clove garlic, minced 1 onion, chopped 1 jalapeno pepper, seeded and minced 1 tablespoon all-purpose flour 1 cup chicken stock 1 (28 ounce) can diced tomatoes, drained 1 cup sour cream ½ cup shredded Cheddar cheese 2 cups cubed cooked turkey 4 (8 inch) flour tortillas, or more if needed 1 tablespoon chopped black olives, or as desired 1 tablespoon shredded Cheddar cheese, or as desired
Nutrition Info
- 574.3 caloriescarbohydrate: 44 gcholesterol: 95.7 mgfat: 28.3 gfiber: 4.4 gprotein: 33.3 gsaturatedFat: 13.6 gservingSize: -sodium: 914.3 mgsugar: 7.7 gtransFat: : -unsaturatedFat: : -
Directions Sour Cream Turkey Enchiladas
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.