Chicken Or Turkey Enchiladas

 Chicken Or Turkey Enchiladas

Enjoy the flavors of Chicken or Turkey Enchiladas. A delicious Mexican-inspired dish that's perfect for a family dinner. This recipe is great for leftover holiday turkey! The recipe originated in a 1989 edition of the Better Homes & Gardens cookbook. Through the years I've tweaked it to perfection. I'm often asked to bring it to potlucks and gatherings. It isn't too spicy and I consider it very kid-friendly. I hope you enjoy this as much as my family and friends have through the decades. This is comfort food at its best.

Chicken or Turkey Enchiladas

Cook time: 40 Min  Prep time: 20 Min  Serves: 4-6
8-10 6" corn or flour tortillas
4-6 clove garlic, minced
3/4 c chopped onion, white or sweet
2 c fresh chopped cilantro, divided (1 cup for sauce, the other for garnish; fresh parsley can be substiuted)
3 Tbsp butter or margarine
3/4 tsp black pepper, more or less to taste
3-4 Tbsp all-purpose flour
16 oz sour cream, divided (12 oz for sauce)
2 c chicken broth
4 c shredded Monterey Jack cheese
1-2 can diced jalapenos and/or green chilies (4 oz each)
3-4 c coarsely chopped chicken or turkey (great for holiday leftovers)
sliced green onions
sliced black olives (optional for garnish)
diced tomato
remaining sour cream
remaining cilantro or parsley
1. Wrap tortillas in foil and warm 10-15 min in 350 F oven. In a saucepan, saute onion and garlic in butter over medium heat until tender and fragrant. Mix in black pepper and 1 cup of cilantro (or parsley, if using) towards the end of sauteeing.
2. Add 12 oz of the sour cream, flour, chilies, and chicken broth. Stir thoroughly until thickened and bubbly. Remove from heat and stir in half (2 cups) of the cheese.
3. In a separate bowl, add chicken or turkey. Mix 1 cup (or more to ensure poultry is coated) of the sauce. Place approximately 1/4 cup of filling mixture atop each tortilla. Roll up and arrange, seam side down, in a lightly buttered baking dish. Top rolled tortillas with remaining sauce.
4. Bake, covered for 35 minutes in a 350 F oven. Remove cover. Top with remaining cheese and bake uncovered for an additional 5 minutes or until cheese is completely melted.
5. Garnish with optional ingredients and top with remaining sour cream. This goes very well with salsa verde, chunky salsa, or red hot sauce.

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