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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I enjoy entering recipe contests almost as much as I enjoy cooking. This dish is my favorite non-traditional way to use leftover turkey. It's become one of my family's favorite dinners, too! Ingredients:
1/2 cup chopped onion |
1 can (4 ounces) chopped green chilies, drained, divided |
3 tablespoons butter, divided |
1/3 cup taco sauce |
1 cup (8 ounces) sour cream, divided |
1/8 teaspoon chili powder |
2-1/2 cups cooked cubed turkey |
2 cups (8 ounces) shredded cheddar cheese, divided |
10 flour tortillas (8 inches) |
2 tablespoons king arthur unbleached all-purpose flour |
1 cup chicken broth |
1/2 cup chopped fresh tomatoes |
Directions:
1. In a skillet, saute onion and 2 tablespoons green chilies in 1 tablespoon butter until onion is tender. Remove from the heat. Add the taco sauce, 1/4 cup sour cream and chili powder. Stir in turkey and 1/2 cup cheese.
2. Divide the mixture evenly among tortillas. Roll up and place seam side down in greased 13-in. x 9-in. baking dish.
3. In a small saucepan, melt remaining butter. Stir in flour until blended; gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and cool slightly. Stir in the remaining sour cream and remaining peppers.
4. Pour sauce over enchiladas. Bake, uncovered, at 325° for 40 minutes. Sprinkle remaining cheese, then tomatoes over top. Bake 5-10 minutes longer or until cheese is melted. Yield: 10 servings.
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