Turkey Enchiladas
I had some leftover turkey and was looking for something interesting to do with it. I decided to take my love for mexican food and mix it with my turkey leftovers and come up with something delicious. I took this to work and everyone cleaned out the platter. (You can also use the whole roasted turkey or chickens that you buy in the bakery at your local super market to make this anytime if you dont have any leftover turkey on hand).
Turkey Enchiladas
1 medium Onion, chopped
Olive Oil
4 oz Cream Cheese, softened
1 teaspoon ground Cumin
5 cups chopped Turkey
8 to 10 Tortillas
1 can Cream of Chicken Soup
8 oz. Sour Cream
1 cup Milk
2 teaspoons chopped Jalapenos
1 cup shredded Mexican Cheese Blend
Pre-heat oven to 350 degrees.
Sautee onion in olive oil just until tender. In another bowl stir together cream cheese, cumin, 1 tablespoon water, and salt and black pepper to taste. Stir in onions and turkey.
In a separate bowl mix together cream of chicken soup, sour cream, milk, and jalapeno peppers.
Line a 13 x 9 inch pan with aluminum foil and spray with non-stick cooking spray. Pour 1/4 of the sauce mixture in the bottom of the pan and spread around.
Take each tortilla and fill with turkey mixture, rolling up and placing in the prepared pan. Do this until out of turkey mixture. Pan should be full. Pour remaining sauce over enchiladas.
Bake uncovered for 4o minutes. Top with grated cheese and continue cooking for 5 more minutes or until the cheese is melted.
(On a lighter note, all of the ingredients can be replaced with lower fat and calorie substitutes, such as fat-free cream cheese and sour cream. I do not suggest low carb tortillas as they become rubbery when baked.)
Turkey Enchiladas
1 medium Onion, chopped
Olive Oil
4 oz Cream Cheese, softened
1 teaspoon ground Cumin
5 cups chopped Turkey
8 to 10 Tortillas
1 can Cream of Chicken Soup
8 oz. Sour Cream
1 cup Milk
2 teaspoons chopped Jalapenos
1 cup shredded Mexican Cheese Blend
Pre-heat oven to 350 degrees.
Sautee onion in olive oil just until tender. In another bowl stir together cream cheese, cumin, 1 tablespoon water, and salt and black pepper to taste. Stir in onions and turkey.
In a separate bowl mix together cream of chicken soup, sour cream, milk, and jalapeno peppers.
Line a 13 x 9 inch pan with aluminum foil and spray with non-stick cooking spray. Pour 1/4 of the sauce mixture in the bottom of the pan and spread around.
Take each tortilla and fill with turkey mixture, rolling up and placing in the prepared pan. Do this until out of turkey mixture. Pan should be full. Pour remaining sauce over enchiladas.
Bake uncovered for 4o minutes. Top with grated cheese and continue cooking for 5 more minutes or until the cheese is melted.
(On a lighter note, all of the ingredients can be replaced with lower fat and calorie substitutes, such as fat-free cream cheese and sour cream. I do not suggest low carb tortillas as they become rubbery when baked.)
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