I can't count the amount of times I have made these for our family over the years. I have shared this recipe with lots of friends along the way too. I am shocked that I have not shared or posted this recipe in the past.
You can tell from the title that I changed one of the main ingredients…we wanted to try something different and so we did. We took our beloved chicken enchiladas and made them into turkey enchiladas.
Oh, they were very good and we will make these again. The turkey does have a stronger flavor than the chicken. I don't mind this change. I served the enchiladas with the yummy bread sticks from The Pizza Factory. I make them myself and they are always an extra bonus for my family.
I will tell you though, I do not use store bought Cream of Chicken soup anymore. It has a funky flavor to me and I would rather eat something with fewer ingredients too. I make my own cream soup and add this to the enchilada mix. You can use mine or the canned version of cream of chicken soup.
For the cream of chicken soup:
6 T. butter
1/4-1/2 cup of flour (more for a thicker soup) FOR GF- use white or brown rice flour
1 tsp. minced garlic or 1/2 teaspoon of garlic salt
1/2 tsp. onion powder
2 cups of milk
2 cups of chicken broth
salt and pepper
1/2 cup of chicken pieces ( I don't add this when making it for the chicken enchiladas though)
Melt the butter in a small pan. Add the garlic, onion powder and flour; cook for 2 minutes. Slowly add milk and broth. Stir often and bring to a boil. Salt and pepper to taste. As the soup sits it will also thicken a bit more. This will make 4 cups. Always taste it before you use it to see if it might need a dash more seasoning.
Chicken or Turkey Enchiladas
2-3 cups of chicken or turkey pieces
1/2 cup of green onion
2 cups of cream of chicken soup OR 2 cans of soup, like Campbell's
2 cups of sour cream
3 cups of shredded cheddar cheese (save 1 cup for the top of the enchiladas)
20-24 corn tortillas
oil to cook tortillas in
NOTE: If you don't want to roll the corn shells into enchiladas the alternative is to make it like a lasagna...layer the chicken sauce with the tortillas. It turns out just as good and takes less time. Cook time is the same.
In a large bowl combine the first 5 ingredients. Stir until well blended. Try to save about 1.5 cups of mix for the top of your enchiladas (see picture below).
*If using the homemade cream of chicken soup, your sauce will be thinner then if you used the can. If you used the can and you feel it's too thick, you can add milk to thin it a bit.
Prepare your corn tortillas by cooking them in oil for a few minutes and cooling in between paper towels to soak up any extra oil.
Once your mix is made and the tortillas are cooked, you can start preparing the enchiladas. I use a scoop and add about 2 T. of mix to each corn tortilla and line them up in a baking pan. I can fit 10-12 in each of my smaller pans or 20-22 in a 9X13 pan.
With the remaining chicken/turkey mixture, top cover all of the tortillas. It does not have to be a thick amount, just enough so the corn tortillas do not get hard when baked.
Bake at 350 for 30 minutes or until bubbly.
Written by Sherron Watson