Las Palmas Turkey Enchiladas
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A mexican take on las palmas turkey enchiladas, written step by step so it's easy to follow built around good cheese and pantry staples.
Ingredients
- 2 c. cooked and shredded turkey
- 3 c. (12 oz.) shredded Monterey Jack cheese, divided usage
- 1 (4.5 oz.) can chopped green chiles
- 1/2 c. chopped onion
- 1 (19 oz.) can Las Palmas green chile enchilada sauce
- 8 corn tortillas
- 3/4 c. dairy sour cream
Method
In small bowl, combine turkey, 2 cups of cheese, green chiles and onion.
In small skillet, bring enchilada sauce to a boil; remove from heat.
Dip each tortilla into heated sauce to soften. Spoon 1/3 cup of turkey mixture and 2 tablespoons of sour cream down center of each tortilla.
Roll.
Place tortillas seam side down in a 12 x 8-inch baking dish.
Pour remaining heated enchilada sauce over top.
Sprinkle with remaining 1 cup of cheese.
Bake 20 minutes at 350°.
Makes 4 servings.
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