It’s been a week since Thanksgiving. Do you still have some turkey leftover? Here is a FAMILY FAVORITE of ours (actually a Thanksgiving tradition that started when we were little girls – THANKS MOM!) – Turkey Enchiladas! So YUMMY and something FUN & DIFFERENT for all of that leftover turkey!
- 1 can (10 ounce) cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup Garlic Extra Virgin Olive Oil
- 1 medium onion, chopped
- 1 teaspoon chili powder
- 2 cups cooked turkey, shredded
- 1 can chopped green chilis
- 8-10 flour tortilas (8 inch)
- 2 cups shredded chedder cheese
- Jalapeno White Balsamic Vinegar, for finishing
Preheat oven to 350 degrees.
In a small bowl, mix soup and sour cream, set aside.
In a medium saucepan, heat Garlic Extra Virgin Olive Oil over medium heat. Add onion and chili powder, cook until tender. Add turkey, chilis & 2 tablespoons of the soup/sour cream mix.
Spread 1/2 cup soup/sour cream mix in a 2 quart baking dish. Along one side of each tortilla, spread 1/4 turkey mix, sprinkle with cheese. roll up each tortilla around filling and place seam down in dish. Repeat until all turkey mix is used.
Spread remaining soup mix over enchiladas. Sprinkle over top with remaining cheese. Bake at 350 degrees for 25 minutes or until hot.
After plating, drizzle with Jalapeno White Balsamic Vinegar.