Monday, December 1, 2014

Sour Cream & Green Chile Turkey Enchiladas (Open-faced)


 
This time of year most of us have left-over turkey in our fridge.  There are many things to make with this Thanksgiving fare, however, enchiladas are among my favorite.  Usually, by the time Thanksgiving celebrations are over, we are wanting something a little different to munch on.
This past Saturday I made some great enchiladas out of our left over turkey.  They turned out very yummy and I want to share the recipe with you.

First, you will need:
1-2 pounds of cooked turkey breast
1-28 ounce can of Green Chile Enchilada Sauce (reserve 2/3 cup for Topping)
12- corn tortillas
1- small onion, diced
1- Tablespoon of diced garlic
2-cups of shredded Colby Jack Cheese
1 tsp. Salt
1- tsp. Tony Chachere's Seasoning
1-2 tsp Cumin (I like Cumin, so I used 2)
Topping
1- cup of Sour Cream
 2/3 cup of Enchilada Sauce (reserved)
2/3 cup of Milk

Pre-heat oven to 375 degrees.

Cover bottom of a 13 x 9 pan with the enchilada sauce.
  Next layer 6 tortillas on sauce.
 Let stand while you go to next step.
 

 Next, chop the turkey into bite-sized pieces and set aside

 
In large pan, sauté the onion and garlic in about 1 Tablespoon of Olive Oil until onions are tender.
Then, add chopped turkey, salt, and Tony Chacheres seasoning;
cook well until turkey and seasonings are well blended.
Next, put half of turkey mixture on tortillas;
 then, cover with 1/2 cup of cheese.
Then, cover with half can of enchilada sauce.
 Then repeat process one more time; tortillas,
 remaining turkey mixture and cheese. Make sure the tortillas
are well- saturated with the sauces.
For the sauce, in a skillet stir the reserved
2/3 cup sauce, sour cream and milk well. 
Cook on low heat until well-blended and warm and pour on top of casserole.
Then top with remaining shredded cheese and put in warm oven.
 Cook until cheese is well melted.   (For me the cooking time was about 25 minutes)

Enjoy these easy enchiladas with a crisp green salad and tortilla chips!