Turkey Enchiladas

  You don't have to cook a whole turkey for this dish.  I baked 3 turkey legs and had more than enough meat to make this recipe.  Turkey legs are affordable and the meat is moist. Just place them in a heavy pot with a lid, pour 1 can of chicken broth in the bottom, throw half a chunked onion in and season with salt and pepper.  Cover and bake for 2 to 2 1/2 hours at 325 degrees.   
Let cool and remove meat from bones.  

Filling
2 ½ cup cooked turkey, cubed

 ½ cup sour cream

1½ tsp. taco seasoning

½ can (10 3/4 oz.) cream of mushroom soup

1 cup shredded cheddar cheese

½ cup onion, chopped

½ cup salsa

1 can (2.25 oz.) sliced black olives, drained

10 (8-inch) flour tortillas


Topping
1 cup sour cream
½ can cream of mushroom soup 
The rest of the package of taco seasoning
½ cup shredded cheddar cheese


For filling:

Combine first 8 ingredients together.  

Lets chat about these onions... they will still be a bit crunchy in this dish because they don't really have enough time to cook and become soft.  If you don't like them that way, saute them in a little butter or olive oil before you add them into the filling.

Mix until well blended

Place a generous 1/3 cup filling on each tortilla and roll up placing seam side down  in a 9x13 baking pan.  

For topping:
 Combine the four ingredients together and 
spread over the enchiladas. 

 Cover with foil and bake at 350 for 30-40 minutes or until cheese is melted and sauce is bubbling.

When done, remove from oven and add  little more cheese to the top if you like.  Serve with toppings of your choice.

This recipe I think would work well with chicken or pork too.  
Don't be afraid to add your own twist with the things 
you or your family love!

© Nancy Rappleye 2012