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Turkey Enchiladas Recipe

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This recipe for Turkey Enchiladas, by , is from Research Medical Center Pharmacy Dept. Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Elisabeth Fostich - ICU nurse

Category:
Category:

Ingredients:  
Ingredients:  
10 (6 inch) flour tortillas
1 (16 oz) can tomatoes, cut up
1 (15 oz) can tomato sauce
1 c. finely chopped green pepper
1/2 c. sliced green onions
1/4 c. snipped parsley or cliantro
1 tsp. chili powder
1/2 tsp. crushed red pepper
1/4 tsp. ground cumin
2 c. chopped cooked turkey (or chicken)
1 (3 oz) pkg. cream cheese
1 c. shredded sharp Cheddar cheese

Directions:
Directions:
Lightly grease 9x12 inch pan. Wrap tortillas tightly in foil. Heat in a 350 degree oven for 10 mins.

For the sauce, in a sauce pan, combine undrained tomatoes, tomato sauce, green pepper, onions, parsley, chili powder, red pepper, and cumin. Bring to boiling. Reduce heat; simmer, uncovered, for 5 minutes.

For turkey mixture, combine half the sauce, the turkey, the cream cheese, and half the shredded cheese. Spoon about 1/4 c. of turkey mixture onto each tortilla; roll tortilla. Place seam side down, in pan. Bake, covered, in a 350 degree oven for 20 minutes. Pour remaining tomato sauce over tortillas; sprinkle with remaining Cheddar. Bake, uncovered, 8 to 10 minutes or till sauce is hot.

Number Of Servings:
Number Of Servings:
5
Personal Notes:
Personal Notes:
We always make the turkey enchiladas right after thanksgiving! Family favorite and a great way to use leftover turkey!

 

 

 

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