Turkey Enchiladas Recipe
Ingredients
| Cooked turkey | 3 Cup (16 tbs), cubed | |
| Chicken broth | 1 Cup (16 tbs) | |
| 1 cup cooked long grain rice | ||
| Plum tomatoes | 2 , chopped | |
| Onion | 1 Medium, chopped | |
| Green chilies | 1/2 Cup (16 tbs), chopped | |
| Sour cream | 1/2 Cup (16 tbs) | |
| Ripe olives | 1/4 Cup (16 tbs), sliced | |
| Cilantro | 1/4 Cup (16 tbs), minced | |
| Ground cumin | 1 Teaspoon | |
| 8 flour tortillas (10 inches) | ||
| Sauce | 1 Can (10oz), divided | |
| Mexican cheese blend | 2 Cup (16 tbs), shredded, divided | |
Directions
In a large saucepan, combine the first 10 ingredients.
Bring to a boil.
Reduce the heat; simmer, uncovered, for 20 minutes.
Remove from the heat.
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-inch x 6-inch x 2-inch baking dish.
Pour the remaining enchilada sauce over the top; sprinkle with remaining cheese.
Cover and bake at 350° for 30 minutes.
Uncover; bake 8-10 minutes longer or until bubbly.
Bring to a boil.
Reduce the heat; simmer, uncovered, for 20 minutes.
Remove from the heat.
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-inch x 6-inch x 2-inch baking dish.
Pour the remaining enchilada sauce over the top; sprinkle with remaining cheese.
Cover and bake at 350° for 30 minutes.
Uncover; bake 8-10 minutes longer or until bubbly.
Chef
