Description
Shredded turkey meat, cheese and a classic enchilada sauce make up this popular Mexican family friendly meal. Use corn tortillas for a gluten free meal.
Ingredients
Units
Scale
- 1 1/2 – 2 cups cooked shredded Turkey
- 1 medium onion chopped then cooked until translucent
- 1 cup poblano (roasted, peeled and cut into 1″ x 1 1/2″ pieces) optional
- 1 can sliced or chopped olives
- 1/2 cup sour cream (or yogurt)
- 2 Cups Enchilada sauce
- Tortillas-your choice corn or flour
- 2 cups shredded cheese—Jack or cheddar or a combo
Instructions
- Put the shredded turkey, cooked onion, roasted poblano, in a mixing bowl with 1/2 the olives and 1/2 cup sour cream. Mix well.
- Add 1 cup of enchilada sauce and mix well.
- Add 1 cup of cheese and mix well.
- Lay out 4 tortillas and put 1/4 of the mixture in the center of each one.
- Put more cheese on top of the filling mixture.
- Put 1/2 cup of enchilada sauce in the bottom of a greased 8 x 8 baking dish.
- Fold over one side of the tortilla and then roll to close it up. Place the rolled enchiladas into the baking dish with the fold down. Repeat for all four enchiladas.
- Cover the enchiladas with more sauce, working it down in between them with a spoon.
- Sprinkle the top with cheese and olives.
- Bake at 350 degrees uncovered for 40 minutes.
- Remove from the oven and let cool for 10 minutes before serving
Notes
This recipe can be doubled. Use a 9 x 13 pan.
You can use any meat you want. It doesn’t have to be turkey.
This is a great dish to freeze portions for a quick meal on a busy day.
You could use canned chiles if you don’t want to deal with roasting and peeling fresh poblanos. This will greatly reduce prep time.
Serving suggestion: Mexican rice and corn for your sides.
