Turkey-Green Chile Enchiladas

17 Ratings

7 Reviews

Prep 20 min
Total 1 hr 5 min
Servings 8

Leftover turkey? Mix it with cheese, chiles and cumin for delicious hot and spicy enchiladas.

By Betty Crocker Kitchens

Updated October 17, 2012

Make with

Progresso Broth

Ingredients

Sauce

2

tablespoons vegetable oil
1

large onion, finely chopped (1 cup)
2

cloves garlic, finely chopped
1

cup Progresso™ chicken broth (from 32-oz carton)
2

tablespoons semisweet chocolate chips
1

tablespoon ground ancho chiles
1

teaspoon ground cumin
1/2

teaspoon salt
1

can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained

Enchiladas

2

cups shredded cooked turkey
1

cup sour cream
1 1/2

cups shredded Cheddar cheese (6 oz)
2

cans (4.5 oz each) Old El Paso™ chopped green chiles, undrained
1

package (11.5 oz) Old El Paso™ flour tortillas (8-inch; 8 tortillas)
1

cup shredded pepper Jack cheese (4 oz)

Steps

1

Heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2

In 12-inch skillet, heat oil over medium-high heat. Add onion and garlic; cook about 1 minute, stirring frequently, until onion is tender. Stir in remaining sauce ingredients. Heat to boiling. Reduce heat to low; cook uncovered 15 minutes, stirring occasionally.
3

In medium bowl, mix all enchilada ingredients except tortillas and pepper Jack cheese. Spread about 1/2 cup turkey mixture over each tortilla; top with 2 tablespoons sauce. Roll up tortillas; arrange seam sides down in baking dish. Pour remaining sauce over tortillas. Top with pepper Jack cheese.
4

Spray sheet of foil with cooking spray; place sprayed side down over baking dish. Bake 30 to 45 minutes or until thoroughly heated.

Chocolate chips add depth to the flavor of the sauce.
The foil used to cover the baking dish is sprayed with cooking spray to keep the cheese from sticking. The new nonstick aluminum foil can be used instead.

Nutrition Facts

Serving Size: 1 Serving

Calories: 470
Calories from Fat: 250

% Daily Value

Total Fat: 27g; 42%
Saturated Fat 13g 65% Trans Fat 1/2g
Cholesterol: 85mg; 28%
Sodium: 1520mg; 63%
Potassium: 490mg; 14%
Total Carbohydrate: 33g; 11%
Dietary Fiber 2g 10% Sugars 8g
Protein: 24g

% Daily Value*:

Vitamin A: 30%; 30%
Vitamin C: 10%; 10%
Calcium: 35%; 35%
Iron: 20%; 20%

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;