Sour Cream Turkey Enchiladas
Description
These Sour Cream Turkey Enchiladas offer a delightful twist on the classic Mexican favorite, trading spicy red sauce for a velvety, rich cream-based topping. The filling combines tender diced turkey with a medley of frozen corn, broccoli, and red peppers, creating a hearty and nutritious meal. The smooth sauce, made from condensed cream of chicken soup and sour cream, coats the rolled tortillas perfectly, while melted American cheese adds a savory depth. Topped with fresh cilantro and stuffed green olives, this dish balances creamy richness with bright, fresh notes. It is an excellent choice for family dinners, potlucks, or meal-prepping, as it reheats beautifully. Simple to assemble with pantry staples and leftovers, these enchiladas provide a satisfying, home-style comfort food experience that the whole family will enjoy.Ingredients
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Lightly grease a 9x13 inch baking dish.
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In a medium saucepan, combine half of the condensed cream of chicken soup, sour cream, flour, and green onions; blend well.
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Cook over medium heat until the mixture is bubbly, stirring constantly.
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Stir in the diced turkey and frozen vegetable mixture; mix well.
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Cook over medium heat until the filling is thoroughly heated, stirring occasionally.
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Warm the flour tortillas as directed on the package to make them pliable.
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Spoon about 1/4 cup of the filling onto each tortilla and roll them up tightly.
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Place the rolled enchiladas seam-side down in the greased baking dish.
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In the same saucepan, combine the remaining half of the condensed cream of chicken soup, cubed American cheese, and milk.
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Cook over medium heat until the cheese is completely melted, stirring frequently.
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Pour the cheese sauce evenly over the enchiladas in the baking dish.
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Cover the baking dish tightly with foil.
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Bake for 30 to 35 minutes, or until the sauce is bubbly and the enchiladas are heated through.
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Remove from the oven and top with stuffed green olives and fresh cilantro before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 239.0kcal
- % Daily Value *
- Total Fat 12.0g19%
- Saturated Fat 3.3g17%
- Cholesterol 89.0mg30%
- Sodium 82.0mg4%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 27.0g54%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
Substitutions: You can substitute the cream of chicken soup with cream of mushroom soup for a different flavor profile. For a lighter option, use low-fat sour cream and shredded reduced-fat cheese.
Variations: Add a pinch of cumin or chili powder to the filling for a bit of spice. You can also substitute the turkey with shredded chicken or ground beef.
Tip: To prevent the tortillas from breaking when rolling, ensure they are warmed properly. You can also add a small amount of the cheese sauce to the bottom of the baking dish before placing the enchiladas to prevent sticking.
