Posted on November 24, 2010 at 9:17 AM
SOUR CREAM TURKEY ENCHILADAS
One of the more popular items at The Blue Goose Cantina is Sour Cream Enchiladas. At the restaurant, our famous Sour Cream Enchiladas are filled with fresh pulled chicken. For this dish, we will use leftover Turkey as an easy alternative with the same great taste.
1-cup sour cream
1-teaspoon white pepper
1-tablespoon chicken base
2 tablespoons cornstarch
Juice from ½ a lemon
Place the water, milk, chicken base and white pepper in a saucepan and bring to a boil. Add the cornstarch, reduce heat, and let sauce simmer for 3 minutes. Remove from heat, whisk in sour cream and lemon juice. The sauce is done when it firmly coats the back of a spoon.
12 corn tortillas
1 lb. shredded leftover turkey
1 can Rotel tomatoes
1-cup jack cheese
1 jar jalapenos drained
non-stick cooking spray
Preheat the oven to 350 degrees
Start by shredding the turkey and mixing with 1 can of Rotel tomatoes. This will be our enchilada filling. Lightly spray both sides of all 12 tortillas with Pam cooking spray. Then, place the tortillas in a plastic tortilla warmer or wrap them in a towel, and microwave them at high for 30 – 45 seconds. The tortillas are ready when they are hot and pliable.
After the tortillas have been softened, place about 2 tablespoons of the turkey filling just off center of each tortilla and roll them into tight cylinders. After each enchilada has been wrapped, place them in a baking dish, and top with the sour cream sauce. Finally, sprinkle the shredded cheese on top of the enchiladas and bake for 15 minutes, or until they are hot and the sauce is bubbling. Serve 3 enchiladas per person, garnished with jalapenos. Serve with rice and refried beans.