Ingredients Jump to Instructions ↓

  1. 1/2 cup chopped onion

  2. 1 can (4 ounces) chopped green chilies, drained, divided

  3. 3 tablespoons butter, divided

  4. 1/3 cup taco sauce

  5. 1 cup (8 ounces) BREAKSTONE'S® Sour Cream , divided

  6. 1/8 teaspoon chili powder

  7. 2-1/2 cups cooked cubed turkey

  8. 2 cups (8 ounces) shredded cheddar cheese, divided

  9. 10 flour tortillas (8 inches)

  10. 2 tablespoons all-purpose flour

  11. 1 cup chicken broth

  12. 1/2 cup chopped fresh tomatoes

Instructions Jump to Ingredients ↑

  1. In a skillet, saute onion and 2 tablespoons green chilies in 1 tablespoon butter until onion is tender. Remove from the heat. Add the taco sauce, 1/4 cup sour cream and chili powder. Stir in turkey and 1/2 cup cheese. Divide the mixture evenly among tortillas. Roll up and place seam side down in greased 13-in. x 9-in. baking dish. In a small saucepan, melt remaining butter. Stir in flour until blended; gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and cool slightly. Stir in the remaining sour cream and remaining peppers. Pour sauce over enchiladas. Bake, uncovered, at 325° for 40 minutes. Sprinkle remaining cheese, then tomatoes over top. Bake 5-10 minutes longer or until cheese is melted. Yield: 10 servings.


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