Creamy Turkey Enchiladas

Creamy Turkey Enchiladas
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Calories 355 cals
Total Fat 19 g
Cholesterol 76 mg
Dietary Fiber 4 g
Sodium 1706 mg
Protein 20 g
Total Carbohydrate 23 g

Prep Time: 20 Minutes

Time to Table: 45 Minutes

Serves: 8


  • 3 cups cooked shredded turkey breast
  • 1 1/4 cup Daisy Sour Cream, divided
  • 1 teaspoon salt, divided
  • 28 ounce can red enchilada sauce
  • 9 6-inch corn tortillas
  • 4 cups shredded Monterey Jack cheese
  • 2 tablespoons lime juice
  • 1 tablespoon water
  • 1 tablespoons chopped cilantro
  • 1 tablespoons sliced green onions


Preheat the oven to 375 degrees. Mix the mix shredded turkey with ¾ cup sour cream and ½ teaspoon salt. Stir well to coat the turkey. Coat the bottom of a 9 x 13-inch a glass baking dish with a few spoonfuls of the enchilada sauce. Begin rolling up the enchiladas: Dip a tortilla in the enchilada sauce so that it is completely coated. Place a few spoonfuls of turkey in the center of the tortilla and then top with a small handful of shredded cheese. Roll up the tortilla and nestle it into the baking dish. Repeat with the rest of the tortillas until the baking dish is full of enchiladas. Spoon the remaining enchilada sauce onto the tortillas. Cover the tortillas with the remaining cheese. Bake for 20–25 minutes, or until the cheese is melted and bubbling. While the enchiladas are baking whisk together the remaining sour cream, lime juice, remaining salt, and water until smooth. Once the enchiladas are done baking, drizzle with sour cream crema. Sprinkle with chopped cilantro and green onions.


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