3 T butter or margarine
1 cup fresh mushrooms, sliced
1/2 cup onion, chopped
1 cup cooked turkey, chopped
3 1/2 oz can diced green chilies
1/2 cup sour cream
1/2 cup sliced black olives
1 t chili powder
6 corn tortillas
oil
1 cup Monterey jack cheese, grated mixed use
1 (10-ounce) can green chile enchilada sauce
Melt butter in a large saucepan. Add mushrooms and onion; sauté until onion is tender.
Remove from heat and stir in turkey, green chilies, sour cream, olives, ˝ cup grated
cheese and chili powder
Spread several tablespoons of green chile enchilada sauce in the bottom
of a 8x8 baking dish. Arrange three of the tortillas over the sauce. Spoon the
turkey mixture over the tortillas. Arrange the remaining three tortillas over
the turkey mixture. Pour remaining enchilada sauce over the tortillas.
Sprinkle cheese on top. Add a few tablespoons of water to the pan.
Bake @ 400~ for 30 minutes until hot. May take longer
depending on oven. Place briefly under broiler until cheese is bubbly and browned.
Makes 4 servings.
Enchiladas with green chile sauce, turkey, and Monterey Jack cheese. A great way to use holiday turkey leftovers.Serve this with guacamole, sour cream, salsa & other Mexican fare for a grand lunch or dinner.
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