Turkey-Avocado Enchiladas with Sour Cream Green Chile SauceTurkey-Avocado Enchiladas with Sour Cream Green Chile Sauce
Turkey-Avocado Enchiladas with Sour Cream Green Chile Sauce
Turkey-Avocado Enchiladas with Sour Cream Green Chile Sauce
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Recipe - Frankston #713
Turkey-Avocado Enchiladas with Sour Cream Green Chile Sauce
0
Servings8
Cook Time60 Minutes
Calories502
Ingredients
2 (15 oz) cans mild green chile enchilada sauce
1 cup sour cream
4 cups leftover turkey, shredded
2 cups Brookshire’s Shredded Mexican Cheese Blend, divided
2 Tbs fresh cilantro, chopped
2 avocados, halved and thinly sliced (16 slices)
8 tortillas
Directions
  1. Preheat oven to 350° F. In saucepan, combine enchilada sauce and sour cream. Heat to a simmer; remove from heat. In large bowl, add turkey, 3/4 cup prepared sauce, 1 cup cheese and cilantro. Stir to combine. 
  2. To assemble enchiladas, spray 9 x 13 baking dish with nonstick cooking spray. Add 1 cup enchilada sauce to bottom of pan. Place 1 tortilla flat on clean work surface. Add 2 avocado slices down the middle of tortilla. Top with 1/3 cup turkey and 1 tablespoon sauce. Roll to close; place seam-side down in baking dish. Repeat with remaining tortillas and ingredients. 
  3. When all enchiladas are rolled, pour remaining sauce evenly over enchiladas. Top with remaining cheese. Bake for 30 to 40 minutes until melted and bubbly. 
  4. Note: This can be made ahead of time and refrigerated or frozen. If frozen, thaw in the refrigerator overnight before cooking. From the refrigerator, cover with foil, and cook for 45 minutes at 350° F. Then, remove foil, and cook for 15 minutes at 375° F.  
Nutritional Information

Calories: 502, Fat: 32 g (13 g Saturated Fat), Cholesterol: 95 mg, Sodium: 776 mg, Carbohydrates: 24 g, Fiber: 5 g, Protein: 31 g.

0 minutes
Prep Time
60 minutes
Cook Time
8
Servings
502
Calories

Shop Ingredients

Makes 8 servings
2 (15 oz) cans mild green chile enchilada sauce
Not Available
1 cup sour cream
Not Available
4 cups leftover turkey, shredded
Not Available
2 cups Brookshire’s Shredded Mexican Cheese Blend, divided
Not Available
2 Tbs fresh cilantro, chopped
Not Available
2 avocados, halved and thinly sliced (16 slices)
Not Available
8 tortillas
Not Available

Nutritional Information

Calories: 502, Fat: 32 g (13 g Saturated Fat), Cholesterol: 95 mg, Sodium: 776 mg, Carbohydrates: 24 g, Fiber: 5 g, Protein: 31 g.

Directions

  1. Preheat oven to 350° F. In saucepan, combine enchilada sauce and sour cream. Heat to a simmer; remove from heat. In large bowl, add turkey, 3/4 cup prepared sauce, 1 cup cheese and cilantro. Stir to combine. 
  2. To assemble enchiladas, spray 9 x 13 baking dish with nonstick cooking spray. Add 1 cup enchilada sauce to bottom of pan. Place 1 tortilla flat on clean work surface. Add 2 avocado slices down the middle of tortilla. Top with 1/3 cup turkey and 1 tablespoon sauce. Roll to close; place seam-side down in baking dish. Repeat with remaining tortillas and ingredients. 
  3. When all enchiladas are rolled, pour remaining sauce evenly over enchiladas. Top with remaining cheese. Bake for 30 to 40 minutes until melted and bubbly. 
  4. Note: This can be made ahead of time and refrigerated or frozen. If frozen, thaw in the refrigerator overnight before cooking. From the refrigerator, cover with foil, and cook for 45 minutes at 350° F. Then, remove foil, and cook for 15 minutes at 375° F.