1 4-oz can diced Green Chilies or 1/4 C Minced Green Peppers
1/2 tsp Dried Oregano Leaves
3 Tbsp All-purpose Flour
1/2 C Sour Cream
1-1/2 C Monterey Jack Cheese, grated
1 4-oz can sliced Black Olives, drained
1/4 C Onion, chopped
1 Tbsp Butter
2 Tbsp Butter
2 C Chicken Broth
8 corn Tortillas
Instructions
Saute Onion and Garlic in Butter. Stir in Turkey, Chilies (reserving 1 Tbsp for garnish) and Oregano. Heat thoroughly. Set aside.
In saucepan, melt 2 Tbsp Butter. Stir in Flour. Cook for 1 minute. Gradually stir in Broth. Cook until slightly thickened. Add Sour Cream. Remove from heat. Stir 1/2 C of the Sauce into turkey mixture.
Spread each tortilla with Sour Cream Sauce. Fill with 4 Tbsp Turkey mixture and 2 Tbsp Cheese. Roll up. Place in buttered baking dish. Pour remaining sauce over tortillas. Sprinkle with remaining cheese, reserved chilies and olives.
Bake at 375 for 20 minutes.
Originally Submitted
1/7/2011
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