Friday, November 29, 2013

Recipe Weekend: Sour Cream Turkey Enchiladas

Our friends over at Penzey's Spices KNOW cooking! And they know you looking at that leftover turkey and groaning.... But they have a great recipe to share with you today that will get rid of a lot of that turkey and wake up the family!

Sour Cream Turkey Enchiladas 

Sour Cream  Turkey Enchiladas

  • 3 1/2 cups chicken or turkey broth 
  • 3 1/2 cups water mixed with 11/2 tsp. chicken or turkey soup starter/base/bouillion
  • 1 tsp. Penzey's Minced Garlic
  • 3 tbsp butter 
  • 3/4 cup chopped onion (1 smallish onion)
  • 5 tbsp. flour 
  • 1 tsp. ground coriander
  • 1/2 tsp. ground cumin
  • 1/4 tsp. Penzey's fresh ground black pepper
  • 1 12-oz. can chopped green chilies, drained (3 of the small 4 oz. cans) (or 1 can Ro-tel tomatoes, if you want more flavor) 
  • 2 cups shredded Monterey Jack cheese, divided 
  • 11/2 cups reduced fat sour cream
  • 6 cups leftover turkey, cubed 
  • 16 corn tortillas (can also use flour if preferred)
1. Preheat oven to 350°. Grease an 11x7 ceramic or 9x13 glass baking dish and set aside. 
2. Measure out the chicken or turkey broth,  and add the the minced garlic, to rehydrate. 
3. In a large skillet, melt the butter, then add the onion and cook until translucent. 
4. Add the flour, coriander, cumin and pepper to the skillet, and stir continuously until the flour is incorporated into the butter and the mixture is thick (making a roux). Slowly add the broth, a bit at a time, stirring until thick and smooth before adding more. 
5. Once the broth is all in, add the green chilies; cook, stirring regularly, until thickened and bubbly; 5-10 minutes. 
6. Remove skillet from heat and add 1/2 cup of cheese and the sour cream, stir to combine, set aside.
7. In separate bowl, mix the leftover turkey and 3/4 cup of the sauce from the skillet. Stir. 
8. Place about 1/4 cup of turkey mixture down the center of a corn tortilla, roll up and place, seam down, in prepared  pan. Repeat until the filling is used. (Note: we usually put a small amount of the sauce down first, covering the bottom of our prepared pan, to help keep tortillas from sticking )
9. Pour the remaining sauce over the enchiladas, cover with foil.. 
10. Bake enchiladas for 20 minutes.
11. Remove the foil, sprinkle top of enchiladas with the remaining cheese and bake for 10 additional minutes, until the cheese is melted. 
12. Serve sprinkled with chopped green onion, fresh cilantro, black olives and.or crushed red peppers,  if desired, with hot sauce on the side. 


  1. What a creative way to use leftover turkey! I am going to have to try this recipe. We love enchiladas. Thank you for sharing!

  2. This would be a great way to use left over turkey, I love enchiladas.


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