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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 8 |
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My family likes these enchiladas so much that they request a turkey dinner several times a year just so I'll make this dish with the leftovers. I usually double it because I feed three growing boysâtwo teenagers and my husband! âBeverly Matthews, Pasco, Washington Ingredients:
3 cups cubed cooked turkey |
1 cup chicken broth |
1 cup cooked long grain rice |
2 plum tomatoes, chopped |
1 medium onion, chopped |
1/2 cup canned chopped green chilies |
1/2 cup sour cream |
1/4 cup sliced ripe or green olives with pimientos |
1/4 cup minced fresh cilantro |
1 teaspoon ground cumin |
8 flour tortillas (10 inches) |
1 can (28 ounces) green enchilada sauce, divided |
2 cups (8 ounces) shredded mexican cheese blend, divided |
Directions:
1. In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Remove from the heat.
2. Place 1/2 cup turkey mixture down the center of each tortilla; top each with 1 teaspoon enchilada sauce and 1 tablespoon cheese. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour remaining enchilada sauce over top; sprinkle with remaining cheese.
3. Cover and bake at 350° for 30 minutes. Uncover; bake 8-10 minutes longer or until bubbly. Yield: 8 servings.
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