Turkey Enchiladas

24 ingredients
6 steps

Ingredients

  • Filling, tortillas and garnish
  • 3 cups shredded cooked turkey
  • 14 ounces pitted and chopped black olives
  • 1 cup slivered and roasted almonds
  • 1/2 cup salsa
  • 1/2 cup Enchilada sauce
  • 3/4 cup shredded monterey cheese
  • 6 9 inch flour tortillas
  • extra salsa for garnish
  • cilantro for garnish
  • sour cream for garnish
  • 2 avocados for garnish
  • Enchilada sauce and assembling the enchiladas
  • 3 tablespoons vegetable oil
  • 3 tablespoons flour
  • 4 cups chicken stock
  • 6 ounces tomato paste
  • 1/4 cup chili powder
  • 1 1/2 teaspoons oregeno
  • 1 1/2 teaspoons cumin
  • 1 teaspoon salt
  • 1 teaspoon garlic salt
  • 1/2 teaspoon sugar
  • 1 cup shredded monterey cheese for topping

Directions

  1. 1
    Mix the first 6 ingredients in a bowl to make the filling.
  2. 2
    Use sour cream, sliced avocado, salsa and cilantro for garnish
  3. 3
    To make the sauce heat oil, add flour stirring for a minute until smooth. Add chili powder and cumin and cook for about a minute. Add tomato paste and oregano, stir to combine. Add chicken stock and bring to a boil, add the sugar and garlic salt. Reduce heat and simmer the sauce for 15 minutes . Add salt and adjust for seasoning .
  4. 4
    To assemble the enchiladas spray a pan with cooking oil. Dip tortillas in hot sauce, put a strip of filling across each tortilla , and roll tightly. Put some sauce on the bottom of the dish. Place the enchiladas side by side in pan, pour sauce over the enchiladas
  5. 5
    Drizzle the enchiladas with 1/2 cup of salsa of your choice , sprinkle 1 cup of shredded cheese over everything . Cover the pan with foil and bake at 350° for about 25 minute, remove foil and bake for an additional 10 minutes until the sauce starts to bubble and the cheese is melted.
  6. 6
    Garnish the enchiladas with some avocado, sour cream, salsa and some cilantro.

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