Eat. Cheesy Turkey Enchiladas

These enchiladas shatter all your ideas about how enchiladas should be made.  They are creamy.  Delish.  Best of all, SIMPLE!  I used leftover turkey, but you can easily use chicken.  When I make them using chicken, I just pick up a rotisserie chicken from the store.  Even more simple!
I lifted the recipe off of the Las Palmas enchilada sauce can and modified it to our liking.  What makes them over the top is the use of cream cheese.  YES, cream cheese!


We love serving our enchiladas with a side of shredded iceberg and a smidge of my hubby’s salsa.  Normally, we’d use sour cream on the side too, but trust me….it’s not needed.


Here is the easy recipe for ya:

INGREDIENTS  *makes 12*
Shredded cooked turkey or chicken, about 3 or 4 cups
1 small yellow onion, chopped
1 cup shredded cheese, plus a bit more for topping
1 can of green chile enchilada sauce
1 can chopped green chilies
8oz. cream cheese
12 tortillas (possibly more depending on how you fill)

DIRECTIONS
Preheat oven to 350
In a large sauté pan,  sauté the onion in a bit of oil until they are soft and fragrant (right before they start to brown)
Turn heat to medium and add the turkey, can of chopped green chilies and cream cheese.  Stir to combine and until the cream cheese is completely melted and incorporated into the mixture.
Here is what your mixture should look like:



Wrap your tortillas in a cloth napkin or kitchen towel and heat for about a minute to soften the tortillas and make them more pliable

Open up your can of enchilada sauce and pour into a wide-mouthed container.  Dip the warm tortilla into the enchilada sauce



Place the soaked tortilla into your pan and add the turkey mixture to one side of the tortilla.  Top with a bit of shredded cheese. 



Wrap it up, keeping the seam side down and keep going…



Once all the enchiladas are wrapped up, pour some of the green enchilada sauce over the top.  Do not drown it in sauce.  Just enough to make it stay moist in the oven.



Top with some more cheese and pop in the oven for about 30 minutes



Dig in!



Look at that cheesy goodness.  By the way, my kiddos eat these up!  They are mild enough for little palates to enjoy, but tasty enough for adults to love too.
Hope you enjoy them as much as we do!
Here is the PRINTABLE RECIPE

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Eat. Cheesy Mac {‘n cheese}

 
This is a post of a post and and adaptation of an adaptation.
Did I lose ya?
OK… First saw this fantabulous link on PW who linked to What Katie Ate.
What Katie Ate adapted it from Gourmet Traveler and I am now adapting it from Katie…
Whew.  Was all that necessary?  I don’t know, let’s just do this…



The changes I made were in the cheese and with the milk/cream ratio
I used cheddar, gruyere and parmesan for my cheese combo {yummy} instead



Let me just tell ya that your socks will be knocked off.  Well, you’re probably wearing sandals by now {hello 90 degrees!} but, you get the drift. 


This dish is not drowning in cheese sauce like the boxed stuff, but the nuttiness of the gruyere and the sharpness of the cheddar is almost too much to handle.  Flavor galore!



This dish is sophisticated enough for an adult potluck and kid-friendly enough for an easy stay-at-home summer evening meal.  We ate ours with a big green salad and strawberries on the side.

Here’s my printable recipe  if you wanna give it a whirl 

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