This Green Chile Turkey Enchiladas recipe from Cook's Country turns your leftover turkey into a spicy new dish.
Coating the corn tortillas with cooking spray and baking them until pliable before using them ensured they stayed crisp and didn’t make these Green Chile Turkey Enchiladas soggy. Browning the onions and toasting the spices greatly enhanced the flavor of the dish.
Green Chile Turkey Enchiladas
Serves 4 to 6
1 tablespoon vegetable oil
1 thinly sliced onion
3 garlic cloves, minced
1 tablespoon taco seasoning
2 cups leftover turkey meat, cut into bite-sized pieces
1/2 cup frozen corn, thawed
1 (16-ounce) can green enchilada sauce
12 corn tortillas
2 cups shredded pepper Jack cheese
1/2 cup sour cream
1/3 cup chopped fresh cilantro leaves
1. Adjust oven rack to middle position and heat oven to 325 degrees. Heat oil in large skillet over medium heat until shimmering. Cook onion until golden brown, about 8 minutes. Add garlic and taco seasoning and cook until fragrant, about 30 seconds. Off heat, stir in turkey, corn, and ¾ cup enchilada sauce.
2. Spray tortillas on both sides with cooking spray and arrange on rimmed baking sheet. Bake until tortillas are warm and pliable, about 2 minutes. Working with 1 tortilla at a time, arrange ¼ cup turkey mixture in center of tortilla and sprinkle with 1 tablespoon cheese. Roll tortilla and transfer, seam-side down, to 13- by 9-inch baking dish. Repeat with remaining tortillas.
3. Whisk sour cream and remaining enchilada sauce in bowl. Bake enchiladas until lightly browned around edges, about 10 minutes. Spoon sour cream mixture over enchiladas and top with remaining cheese. Return to oven and bake until cheese is melted, about 10 minutes. Sprinkle with cilantro. Serve.