Turkey Enchiladas

Name: Turkey Enchiladas
Ingredients: 1 c. chopped onions; 1/4 c. butter or margarine; 1/4 c. flour; 2 1/2 c. water; 1 Tbsp. instant chicken bouillon or 3 cubes; 1 c. sour cream (room temperature); 3 c. chopped cooked turkey; 2 c. shredded Cheddar cheese; 1 (4 oz.) can chilies; 1 (2 oz.) can sliced pimiento, drained; 1 tsp. chili powder; 12 (6-inch) corn tortillas; 2 Tbsp. vegetable oil

13 ingredients

10 steps

Ingredients

1 c. chopped onions
1/4 c. butter or margarine
1/4 c. flour
2 1/2 c. water
1 Tbsp. instant chicken bouillon or 3 cubes
1 c. sour cream (room temperature)
3 c. chopped cooked turkey
2 c. shredded Cheddar cheese
1 (4 oz.) can chilies
1 (2 oz.) can sliced pimiento, drained
1 tsp. chili powder
12 (6-inch) corn tortillas
2 Tbsp. vegetable oil

Directions

1

In medium pan, cook onion in butter until soft, approximately 5 minutes.
2

Stir in flour; cook 2 minutes.
3

Slowly add water and chicken bouillon, stirring constantly until thickened.
4

Remove from heat; stir in sour cream.
5

In large bowl, combine 1 cup of the sauce, turkey, 1 cup of cheese, chilies, pimiento and chili powder.
6

Mix well; set aside.
7

Fry tortillas in oil just long enough to soften, about 30 seconds per side.
8

Drain on paper. Spoon about 1/4 cup turkey mixture on each tortilla; roll up. Arrange in lightly greased 13 x 9-inch baking dish.
9

Spoon remaining sauce over enchiladas; sprinkle with remaining cheese. Bake at 350° for 25 to 30 minutes, until bubbly.
10

Preheat oven to 350°.