sour cream turkey enchiladas

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1 clove garlic, minced
• 1 onion, chopped
• 1 jalapeno pepper, seeded and minced
• 1 tablespoon all-purpose flour
• 1 cup chicken stock
• 1 (28 ounce) can diced tomatoes, drained
• 1 cup sour cream
• 1/2 cup shredded cheddar cheese
• 2 cups cubed cooked turkey
• 4 (8 inch) flour tortillas, or more if needed
• 1 tablespoon chopped black olives, or as desired
• 1 tablespoon shredded cheddar cheese, or as desired

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x12-inch baking dish.
• 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.
• while the sauce is simmering, combine sour cream, 1/2 cup of cheddar cheese, and . place a tortilla down a work surface, and spoon 1/4 of the turkey mixture 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.
• bake uncovered in the preheated oven until the cheese topping is browned and the casserole is bubbling, about 30 minutes.