Turkey Green Chili And Sour Cream Enchiladas Recipes

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix dip and flour. Stir in turkey, 1 cup of the cheese and the chiles.
• Spread about 2 tablespoons enchilada sauce over bottom of baking dish. Spread 1 to 2 teaspoons enchilada sauce over each tortilla; top each with about 1/3 cup turkey mixture. Roll up each tortilla and place seam side down in baking dish. Top with remaining enchilada sauce.
• Cover with foil; bake 25 minutes. Sprinkle with remaining 1 cup cheese. Bake uncovered about 15 minutes longer or until thoroughly heated and cheese is melted. Garnish with tomatoes, avocado and lettuce.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix shredded turkey with 1/2 cup sour cream, 1/2 cup salsa, 1/2 package Cheddar cheese, and 1/2 package of Monterey Jack cheese in a bowl until well combined. Fill tortillas evenly with turkey mixture, roll up into enchiladas, and place in a 9x13-inch pan.
• Mix remaining sour cream and salsa together and pour over enchiladas. Top with remaining Cheddar and Monterey Jack.
• Bake in the preheated oven until cheese is bubbly and enchiladas are heated through, 30 to 40 minutes.

Steps:

• Heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 12-inch skillet, heat oil over medium-high heat. Add onion and garlic; cook about 1 minute, stirring frequently, until onion is tender. Stir in remaining sauce ingredients. Heat to boiling. Reduce heat to low; cook uncovered 15 minutes, stirring occasionally.
• In medium bowl, mix all enchilada ingredients except tortillas and pepper Jack cheese. Spread about 1/2 cup turkey mixture over each tortilla; top with 2 tablespoons sauce. Roll up tortillas; arrange seam sides down in baking dish. Pour remaining sauce over tortillas. Top with pepper Jack cheese.
• Spray sheet of foil with cooking spray; place sprayed side down over baking dish. Bake 30 to 45 minutes or until thoroughly heated.

Steps:

• Tortillas can vary considerably in terms of their flexibility to be rolled. If they are very fresh you may be a able to roll them without softening. But for most tortillas you have to make them pliant. You either heat them on a griddle and place them under a damped towel to stay warm and moist or you can quickly fry them in hot oil until they are soft and then drain them on papers towels. Mix one cup of the chili sauce with the meat. Place 1/4 cup of the mixture and roll is up. Place in a large oblong baking dish. Scatter the onions over the enchiladas. Cover them with the grated cheese, then the remaining sauce. Bake at 350 degrees for 40 minutes. Take the enchiladas out and spread the sour cream even over them. Return to the oven for at least ten minutes. The sour cream should be hot and gently bubbling. Test the center. When it is hot serve immediately. *Green Chile Sauce Heat the oil and saute the onion a few minutes, then add the garlic and cook until softened. Stir in the flour, cook 2 minutes, then slowly add the stock. Add the chili, tomato and cumin. Cover and simmer at least 30 minutes, stirring occasionally. Add water or stock if sauce gets to thick. Add salt to taste. Makes about 3 cups.

Steps:

• In a bowl, mix chicken or turkey, sour cream, 2 cups shredded cheese, and salt.
• Heat oil in an 8-to 10inch frying pan over low heat.
• Dip the tortillas, one at a time, in the hot oil just until limp, about 5 seconds.
• Fill tortillas equally with chicken mixture, roll up, and arrange side by side, slit side down, in a 9-x13 inch baking dish.
• Pour salsa evenly over top.
• Bake in a 350 degree oven until heated through, about 20 minutes.
• If desired sprinkle with more shredded cheese over hot enchiladas before serving.

Steps:

• Preheat oven to 350 degrees.
• Grease a 9x13 pan
• Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
• In a sauce pan, melt butter, stir in flour and cook 1 minute.
• Add broth and whisk until smooth.
• Heat over medium heat until thick and bubbly.
• Stir in sour cream and chilies.
• Do not bring to boil, you don't want curdled sour cream.
• Pour over enchiladas and top with remaining cheese.
• Bake 22 min and then under high broil for 3 min to brown the cheese.