We are cooking with Chef Angie this morning from Angela's Cafe in Denison. Today we are making delicious turkey enchiladas, something that the entire family will enjoy anytime of year.
3 cups shredded cooked turkey
1/2 cups chopped onion
3 cloves chopped garlic
1 small can chopped green chilies
4 oz. cream cheese
2 tablespoons chili powder
1/2 teaspoon cumin
1/4 cup chicken broth
8 flour tortillas
Preheat oven to 350 degrees.
Saute onions, garlic, and green chilies in small amount of olive oil until onions are transparent. Stir in cream cheese, turkey, chicken broth, chili powder and cumin. Heat over low heat until cheese is melted and turkey is hot (165 degrees).
Mix together with wire whisk:
1 cup velvet (either grated or cut into small cubes)
1 can cream of chicken soup
1 can tomatoes and diced green chilies
1 can green enchilada sauce
1 1/2 cups sour cream
1/4-1/2 cup milk to thin to desired consistency (I like it pretty runny...it seems to thicken when heated)
Place 1/3 of sauce in 9 x 13 pan that has been sprayed with nonstick spray. Roll up about 1/3 cup of turkey filling in tortilla placing seam down in pan. Continue filling each tortilla. Top with remaining sauce and bake in 350 degree oven for 30-40 minutes or until bubbly. Garnish with chopped green onions. Serve with lettuce, tomato, avocado slices, and lime wedge.
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