the end of Thanksgiving leftovers, finally
Perfect for care packages, these Creamy Turkey Enchiladas combine sour cream, green chilies, and savory spices in flour tortillas, topped with salsa and cheese—delicious and easy to make!
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Cooking tools:
- Spice grinder
- Grater
- Skillet
- Chef's knife
- Cutting board
- Colander
- Can opener
- Baking dish
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Aluminum foil
- Plastic wrap
- Refrigerator
- Oven
Ingredients
- 16-ounce container light sour cream, divided
- 7-ounce can whole green chilies, drained and diced
- 1 cup frozen corn kernels, thawed
- 1 cup canned black or pinto beans, rinsed and drained
- 6 green onions, chopped and divided
- 1/2 cup fresh cilantro, minced
- 1 jalapeno, seeded and minced
- 2 teaspoons toasted cumin seed, ground
- 2 cups diced cooked turkey
- 2 cups packed grated Queso Quesadilla or Monterey Jack cheese, divided
- 10 8-inch flour tortillas
- 8-ounce light cream cheese, cut lengthwise into 10 strips
- 3 cups salsa
- 2 avocados, peeled and diced
- 2 tomatoes, chopped
- Cilantro sprigs
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