My Top Picks Fall Favorites

Enchiladas: Turkey

Great sauce and filling.
Good way to use leftover turkey from Thanksgiving

Ingredients

  • 1/2 c. chopped green onions
  • 1 (4 oz.) can green chilies, drained and divided
  • 1 Tbls. butter
  • 1/3 c. picante sauce
  • 1/4 c. low-fat sour cream
  • 1/4 t. chili powder
  • 2-1/2 c. cubed or shredded cooked turkey
  • 2 c. shredded cheddar cheese, divided
  • 8 (8-inch) soft white or whole wheat tortillas, warmed (med-size)
  • 1/2 c. chopped fresh tomato

Sauce

  • 3 Tbls. butter
  • 3 Tbls. unbleached all-purpose white flour
  • 1-1/2 c. chicken broth
  • 3/4 c. sour cream
  • 2 Tbls. green chilies

Instructions

Filling: In a medium sauce pan combine onions, 2 tablespoons chilies and 1 tablespoon butter. Sauté for 1-3 minutes.

Add picante sauce, 1/4 c. sour cream and chili powder.

Stir in turkey and 1/2 cup of cheese. Set aside or refrigerate until ready to assemble, if making the filling ahead of time.

Sauce: In a medium pan, heat 3 tablespoons butter until, melted. With a wire whisk, blend in flour, and then slowly stir in broth. Cook, stirring constantly until thickened (a couple of minutes).

Remove from burner and stir in remaining sour cream and remaining chilies.

To Assemble: spoon a little sauce on the bottom of greased baking dish. Divide mixture among tortillas. Roll tortillas; place seam side down in a greased 9 x 13" baking dish. Por remaining sauce over enchiladas.

Cover with foil and bake 30 minutes at 325 degrees for glass pan (350 degrees for metal pan).

Sprinkle cheese and tomato over top. Return to oven until cheese is melted and sauce is bubbly.

NOTE: Can make both the filling and sauce ahead of time and assemble just before baking.