Recipe
Author
Hy-Vee Test Kitchen
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Description
Use that leftover Thanksgiving turkey in these enchiladas. Turn up the heat with spicy salsa and a dash of cayenne pepper.
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. chopped onion | ||
| 1 (4 ounce) can Hy-Vee diced green chilies, divided | ||
| 3 tbsp. Hy-Vee butter, divided | ||
| ¼ c. Hy-Vee salsa | ||
| 1 c. Hy-Vee sour cream, divided | ||
| 1 tbsp. Hy-Vee chili powder | ||
| 2 ½ c. cooked and cubed turkey | ||
| 2 c. Hy-Vee shredded cheddar cheese, divided | ||
| 10 Hy-Vee fajita-sized flour tortillas | ||
| 2 tbsp. Hy-Vee flour | ||
| 1 c. Hy-Vee chicken broth | ||
| 1 medium tomato, chopped |
Directions
- Preheat oven to 375 degrees.
- In small saucepan, combine onion, 2 tablespoons green chilies and 1 tablespoon butter; saute; until onions are tender. Remove from heat. Add salsa, 1/4 cup sour cream, chili powder, turkey and 1/2 cup shredded cheese.
- Divide turkey mixture among tortillas. Roll and place seam-side down in 9-by-13-inch pan.
- Melt remaining 2 tablespoons butter in saucepan. Blend in flour. Slowly add broth, stirring constantly, until thick. Remove from heat and stir in remaining 3/4 cup sour cream and remaining chilies.
- Pour sauce over enchiladas. Sprinkle with remaining cheese and chopped tomatoes.
- Bake for 45 minutes or until cheese is lightly browned.
Nutrition facts
Servings
340 Calories per serving
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 70mg
- Sodium: 720mg
- Total Carbohydrates: 24g
- Protein: 17g
Daily Values
0%
Vitamin A 20%
0%
Vitamin C 15%
0%
Iron 8%
0%
Calcium 25%