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Turkey Enchiladas



Turkey Filling

  • 1 chopped onion
  • 2 tablespoons vegetable oil
  • 1 clove garlic, crushed
  • 2 cups tomato puree
  • 2 cups chopped cooked turkey
  • 1 small can chopped green chiles
  • Salt to taste

Cream Sauce

  • 6 chicken bouillon cubes
  • 3 cups hot cream


  • 12 flour tortillas
  • 1/2 pound Monterey jack or pepper jack cheese, shredded
  • Avocado slices
  • Pico de gallo


  1. Turkey Filling: Sauté onion in oil until soft. Add garlic, tomato puree, chopped turkey and chiles. Season with salt and simmer 10 minutes.
  2. Cream Sauce: In a heavy saucepan, heat cream but do not bring to a boil. Add bouillon cubes, cooking until dissolved.
  3. Enchiladas: Warm tortillas wrapped in white paper towels in the microwave until soft and pliable. Dip each into the Turkey Cream Sauce. Place a generous amount of the turkey filling and a little of the cheese at the end of each tortilla and roll up. Place seam-side down in a greased 9 x 13-inch baking dish. Top with remaining cream sauce, then remaining cheese.
  4. Bake at 350 degrees F for 30 minutes or until hot bubbly.
  5. Garnish with avocado slices and pico de gallo.


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