Got turkey? Sour Cream Turkey Enchiladas are a delicious way to use some of the leftover Thanksgiving turkey. Actually, I cooked our turkey early, so we could have enchiladas for our Thanksgiving meal. These are definitely a special occasion treat, in our house. Full disclosure, often I make a casserole instead of individual enchiladas. Yes it’s easier, but also I like more filling than tortilla!
Sour Cream Turkey Enchiladas
Ingredients
- 4 cups cooked cubed turkey (or chicken)
- 1 (7 oz) can green chiles
- 1 cup sour cream
- 1 cup chopped black olives (optional)
- 1/2 cup chopped cilantro
- 1 (15 oz) can Green chile enchilada sauce
- 10-12 corn tortillas
- 1-2 lbs shredded Mexican cheese (reserve 1 cup for topping)
- 1/2 cup chopped green onion
Instructions
- A couple notes to start with. I made a layered casserole, rather than individual enchiladas. And while I have used the turkey plain, I usually season it with taco seasoning spices. After I cubed the turkey for this recipe, I sautéed it with garlic powder, onion powder, a little ground cumin, smoked paprika, and salt & pepper.
- Heat oven to 350.
- In a large bowl, combine the first 5 ingredients.
- In a greased 9x13 baking dish. Star layering by smearing a couple spoonfuls of green chile sauce in the bottom of the pan. Places a layer of tortillas over the sauce, tearing and fitting pieces where needed. Next spread 1/2 the turkey mixture over the tortillas. Layer on 1/2 the cheese and 1/2 the onions. Spread 1/2 the green chile sauce over the layer. Repeat the tortilla, turkey, cheese, and onion. But now, place another layer of tortillas, then spread on the remaining sauce, and top with the remaining 1 cup of cheese.
- Cover with foil, and bake for about 30 minutes, until bubbly. Uncover and bake for about 15 minutes.
- Let it rest about 15 minutes, before serving.
- Other additions: beans, cooked and crumbled bacon