Turkey Enchiladas With Avocado

Course : Enchiladas
Serves: 4
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1/3 Cup yellow or red onion -- chopped
1 Tablespoon butter
2 Cups Turkey -- cooked and shredded
1 Can stewed tomatoes -- (8 ounce)
1/4 Cup mild or hot salsa
1 Can diced green chilies (optional) -- (4 ounce)
1/4 Teaspoon chili powder
1 Can enchilada sauce -- (11 ounce)
8 whole corn tortillas
1/4 Cup salsa -- hot or mild
3/4 Cup Monterey cheese -- shredded
1 package Sour cream as needed
1 jar Ripe olives -- whole as needed
2 medium avocados halved, peeled, pitted and sliced into crescents
1 package Guacamole as needed

Preparation / Directions:

Preheat oven to 450 degrees F. In a large skillet, saute onion in butter until softened. Add next 5 ingredients and heat through. Keep warm over low heat. Cover the bottom of a 12 x 8 x 2-inch baking pan with half the enchilada sauce. One at a time, dampen each tortilla with water and heat on both sides in a hot, ungreased skillet until soft and pliable. Place 1/4 cup turkey mixture on each tortilla and roll; place in baking dish. Repeat. Top with remaining enchilada sauce, salsa, and cheese. Cover and bake until heated through (15 minutes). Garnish with sour cream, avocado crescents and ripe olives. Serve with Spanish rice and guacamole. Makes 4 servings

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  (5 3/4 Stars!)
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