Sour Cream Turkey Enchiladas
These sour cream turkey enchiladas are meaty, cheesy, and full of authentic Mexican flavor. With all that cheesy, sour cream flavor and bold spices, these enchiladas are easy to make and hard to stop eating!
Calories:
Ingredients
- 5 cups leftover turkey, shredded
- ½ large onion, chopped
- 2 28 oz cans green enchilada sauce
- 2 cups sour cream
- 1 3.5 oz can can sliced black olives
- 1 2.25 oz can can sliced black olives
- ½ tsp black pepper
- ½ tsp cumin
- ½ tsp red crushed peppers
- ¼ tsp chili powder
- 6 cups Colby jack cheese
- 16-18 yellow corn tortillas
Instructions
- Preheat oven to 375° and spray a 9 X 13 baking dish with a non stick spray. Set aside.
- Shred turkey and add to 3 qt saucepan.
- Drain both cans of olives, add the larger can to the saucepan with the shredded turkey.
- Add chopped onions and ¾ can of one enchilada sauce, pepper, cumin, red crushed peppers and chili powder to the turkey.
- In another saucepan, pour the remaining enchilada sauce and the other can into the pan.
- Heat both pans over low flame until heated through, stirring occasionally.
- Add a few tortillas at a time to pan with just the sauce to coat.
To Assemble
- Add a couple large spoons of sauce to bottom of the baking dish,
- Start by layering the tortillas, sour cream, turkey mixture, cheese and then tortillas, sour cream, turkey mixture, cheese, repeat ending with cheese.
- Top with the small can of black olives.
- Spray a piece of foil with non stick spray and place on top of enchiladas so the cheese will not stick to the foil.
- Pop in the oven, cook for 60 minutes, then remove foil and cook for 15 additional minutes to brown the cheese a bit.
Notes
Storage
- Turkey will remain fresh for up to 3 days in the refrigerator. Adjust your enchilada storage time according to when you made your turkey, storing it in an airtight container.
- Microwave individual servings at 1-minute intervals until hot.
- I recommend shredding your turkey after your holiday meal is over. It's easier to shred it for recipes before it's been refrigerated.
- Dip a few tortillas in the sauce at a time while layering them. If you dip them all at once, they'll be too soggy and soft by the time the enchiladas have finished cooking.
- If you prefer firmer enchiladas, cook your tortillas for a couple of minutes in a skillet to prevent them from absorbing as much sauce.
- BE SURE you spray the inside of your foil with cooking spray, or all the cheese will pull away from your enchiladas when you remove it.