Enchiladas(Chicken Or Turkey)
Delicious chicken or turkey enchiladas packed with bold chili flavors, olives, almonds, and cheese, topped with sour cream and green onions for a satisfying Mexican-inspired meal.
Ingredients
- 1 quart chicken broth ⓘ
- 6 tablespoons chili powder ⓘ
- 1/4 teaspoon garlic salt ⓘ
- 1/4 teaspoon cumin
- Salt to taste ⓘ
- 2 tablespoons cornstarch ⓘ
- 4 tablespoons water ⓘ
- 2 tablespoons butter or margarine ⓘ
- 3 cups cooked turkey or chicken shredded ⓘ
- 3/4 cup chopped ripe olives ⓘ
- 3/4 cup sliced blanched almonds ⓘ
- 1/2 cup grated cheddar cheese ⓘ
- 1 can enchilada sauce divided ⓘ
- 1 cup grated cheddar cheese ⓘ
- 1 pint sour cream ⓘ
- 6 green onions chopped ⓘ
Instructions
- In a large saucepan, combine the chicken broth, chili powder, garlic salt, cumin, and salt, and bring to a boil.
- Stir together the cornstarch and water until smooth; add to the broth and cook until thickened.
- Mix the shredded cooked turkey or chicken, chopped olives, sliced almonds, 1/2 cup of cheddar cheese, and 1/2 cup of enchilada sauce to make the filling.
- Heat the remaining enchilada sauce in a small pan.
- In a skillet with 2 tablespoons of butter or margarine, heat the filling through.
- Fry tortillas quickly on both sides in a small skillet with oil, then drain and keep warm.
- Dip each tortilla in the heated enchilada sauce and place in a 9 x 13 inch dish.
- Spoon some filling onto each tortilla and roll tightly.
- Arrange the rolled tortillas side by side in the dish.
- Sprinkle with 1 cup of cheddar cheese.
- Bake in a 350°F oven for 10 minutes.
- Remove from oven and pour remaining enchilada sauce over all.
- Top with sour cream and chopped green onions before serving.
Tips & Substitutions
To enhance flavor, consider adding fresh cilantro or diced jalapeños to the filling. If you're out of shredded chicken or turkey, canned chicken is a quick substitute. For a lighter version, swap sour cream with Greek yogurt. Frying the tortillas briefly in oil makes them easier to roll and prevents them from tearing. For a variation, try using corn tortillas instead of flour.
Serving Suggestions
Serve the enchiladas hot, garnished with extra sour cream and chopped green onions. They pair well with a side of Mexican rice or a fresh garden salad. For a complete meal, consider serving alongside the 'Fast And Easy Mexican Casserole' for a delightful mix of flavors. Enjoy them with a refreshing beverage like horchata or a light beer.
Storage & Reheating
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 15 minutes, or until heated through. If you have extra sauce, drizzle it over the enchiladas before reheating to keep them moist.
Nutrition & Diet Analysis (per serving)
Each serving of Enchiladas(Chicken Or Turkey) contains roughly 1655 calories, with 41g protein, 114g carbohydrates, and 130g fat. It is an excellent source of iron (222% of the Daily Value), calcium (127% of the Daily Value), and dietary fiber (86% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 2404mg per serving (105% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Yes, you can prepare the enchiladas ahead of time. Assemble them in the baking dish, cover with foil, and refrigerate for up to 24 hours. When ready to bake, remove the foil and increase the baking time by about 10 minutes to ensure they are heated through.
What can I substitute for the cheddar cheese?
If you prefer a different cheese, Monterey Jack or pepper jack cheese are excellent alternatives that melt beautifully. For a dairy-free option, try using a plant-based cheese substitute that melts well. Mixing in some queso fresco can also add a nice flavor variation.
Can I freeze enchiladas?
Absolutely! You can freeze assembled but unbaked enchiladas for up to 3 months. Wrap them tightly in plastic wrap and aluminum foil. When ready to eat, thaw in the refrigerator overnight and bake as directed. This makes for a quick meal option on busy days!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).