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Turkey-Green Chile Enchiladas
Turkey-Green Chile Enchiladas
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Prep Time:
20 minutes
Total Time:
1 hour 5 minutes
Turn leftover turkey into a flavorful, spicy enchilada filling with cheese, chiles, and cumin.
Ingredients:
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped (1 cup)
  • 2 cloves garlic, finely chopped
  • 1 cup Progresso™ chicken broth (from 32-oz carton)
  • 2 tablespoons semisweet chocolate chips
  • 1 tablespoon ground ancho chiles
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
  • 2 cups shredded cooked turkey
  • 1 cup sour cream
  • 1 1/2 cups shredded Cheddar cheese (6 oz)
  • 2 cans (4 oz) Old El Paso™ Chopped Green Chiles, undrained
  • 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
  • 1 cup shredded pepper Jack cheese (4 oz)
Instructions:
  • Preheat the oven to 350°F and lightly coat a 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In a large skillet, heat oil over medium-high heat. Add onion and garlic and sauté for about 1 minute until onion is tender. Stir in all remaining sauce ingredients and bring to a boil. Reduce the heat to low and simmer uncovered for 15 minutes, stirring occasionally.
  • In a medium bowl, combine all enchilada ingredients excluding tortillas and pepper Jack cheese. Spoon about 1/2 cup of the turkey mixture onto each tortilla, add 2 tablespoons of sauce. Roll up the tortillas and place them seam side down in a baking dish. Pour the rest of the sauce over the tortillas and sprinkle with pepper Jack cheese.
  • Spray a sheet of foil with cooking spray and cover the baking dish with the sprayed side facing down. Bake for 30 to 45 minutes until heated through.

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