• 4servings
  • 40minutes
  • 574calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsZinc, Copper, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 1 clove garlic, minced

  3. 1 onion, chopped

  4. 1 jalapeno pepper, seeded and minced

  5. 1 tablespoon all-purpose flour

  6. 1 cup chicken stock

  7. 1 (28 ounce) can diced tomatoes, drained

  8. 1 cup sour cream

  9. 1/2 cup shredded Cheddar cheese

  10. 2 cups cubed cooked turkey

  11. 4 (8 inch) flour tortillas, or more if needed

  12. 1 tablespoon chopped black olives, or as desired

  13. 1 tablespoon shredded Cheddar cheese, or as desired

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.

  2. Heat vegetable oil in a skillet over medium heat, and cook the garlic and onion until the onion is translucent, about 5 minutes; stir in the jalapeno pepper and flour. Stir a few times to mix in the flour. Stir in the chicken stock, about 1/4 cup at a time; cook until thickened, stirring constantly, about 5 minutes. Mix in the tomatoes and bring the mixture to a simmer.

  3. While the sauce is simmering, combine sour cream, 1/2 cup of Cheddar cheese, and turkey in a bowl. Place a tortilla down onto a work surface, and spoon 1/4 of the turkey mixture onto the tortilla in a line down the center. Roll the tortilla around the filling; place into the prepared baking dish with seam side down. Repeat with the other tortillas. Pour the tomato sauce over the filled tortillas. Sprinkle the casserole with black olives and 1 tablespoon of Cheddar cheese as garnish.

  4. Bake uncovered in the preheated oven until the cheese topping is browned and the casserole is bubbling, about 30 minutes.


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