Gringo Enchiladas (Turkey With White Sauce)

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Total Time
1hr
Prep 30 mins
Cook 30 mins

This was one of my son's favorite dishes when he was growing up.

Ingredients Nutrition

Directions

  1. Coat a medium saucepan with cooking spray, and place over medium heat; saute onions for 3 minutes or until tender.
  2. Combine flour and next 3 ingredients; gradually add broth, stirring with a wire whisk.
  3. Add to saucepan, bring to a boil, and cook 3 minutes or until thickened, stirring frequently.
  4. Stir in diced green chilis.
  5. Remove from heat; stir in Monterey Jack cheese. Let stand 10 minutes.
  6. Gradually stir in sour cream.
  7. Combine 1 cup cheese mixture, turkey, and salsa in a bowl; stir well, and set aside.
  8. Wrap stacked tortillas in a damp towel and microwave on HIGH for 30 to 45 seconds.
  9. Spread 1/2 cup turkey mixture down center of each tortilla; roll up.
  10. Place, seam down, on a 13- x 9- x 2 inch baking dish coated with cooking spray.
  11. Pour remaining cheese mixture over tortillas.
  12. Bake at 350 degrees, uncovered, 25 minutes or until bubbly.
  13. Allow to stamd for a few minutes before serving.
Most Helpful

5 5

Excellent! I use Sysco Chicken base to make my broth, my homemade canned salsa and half flour tortillas and half corn tortillas. There is nothing that I would substitute. The spices are just right for our family and so easy to put together. I used to layer the sauce ingredients, not any more. This is the recipe I will use. Thanks for posting!

5 5

Wow! I've never made enchiladas or tasted enchiladas that were this good! I only made half the recipe (4 pieces), and there was enough sauce for 6. I did use cumin in place or coriander and heavily seasoned the sauce and the meat mixture to better suit our tastes with my own taco blend. I also used corn tortillas because that's what we have. Light sour cream worked just fine. We will definitely have this again and maybe try it with shrimp and crab. Thanks for the terrific recipe!

3 5

This recipe is decent, added more cumin and salt of course, but there was enough sauce to cover about 15 enchiladas. I made 9 enchiladas, had one left over and put away in the fridge and threw a lot of sauce away. If I make this again, I will likely cut the recipe for the sauce in half, and use half the amount of sour cream. It was a little overwhelming. If you make 15 enchiladas and make the full amount of sauce, taste as you go with the sour cream until it suits your tastes buds. I thought a whole 16 oz. container of sour cream seemed like an awful lot but made the recipe exactly as written.