Savory Chicken or Turkey Enchiladas
Welcome to a delightful take on a classic enchilada recipe that marries the rich flavors of Mexican cuisine with the comforting essence of home cooking. Whether you’re opting for chicken or turkey, this recipe, inspired by a beloved Better Homes and Gardens Magazine classic from January 1997, is perfect for any occasion. Ideal for a family dinner or a cozy get-together, these enchiladas are a true crowd-pleaser. Let’s dive into the details of crafting this mouthwatering dish that will surely become a staple in your recipe collection.
Ingredients
- 1/2 medium onion, finely chopped 🧅
- 4 ounces reduced-fat cream cheese, softened 🧀
- 1 cup water
- 1 teaspoon ground cumin 🌿
- 1/4 teaspoon black pepper 🧂
- 1/8 teaspoon salt 🧂
- 4 flour tortillas 🌯
- 12 ounces light sour cream 🥄
- 1 cup 2% low-fat milk 🥛
- 1/2 cup fresh cilantro, chopped 🌿
- 1/4 cup fresh parsley, chopped 🌿
- 1 cup diced tomatoes 🍅
- 1 cup shredded cheese (cheddar or Mexican blend, for topping) 🧀
Instructions
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Prepare the Onions:
Start by placing the finely chopped onion in a small saucepan with a splash of water. Cook over medium heat, covered, until the onions are tender. Drain and set aside.
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Mix the Filling:
In a medium-sized mixing bowl, combine the softened reduced-fat cream cheese with 1 cup of water, ground cumin, black pepper, and salt. Stir well until the mixture is smooth and well-blended. Incorporate the cooked onions and your choice of chicken or turkey (shredded or diced). -
Prepare the Tortillas:
Wrap the flour tortillas in aluminum foil and place them in a preheated oven at 350°F (175°C). Heat for 10 to 15 minutes until the tortillas are softened. Alternatively, you can microwave the tortillas: wrap them in a microwave-safe paper towel and heat on high for 30 to 60 seconds. -
Assemble the Enchiladas:
While the tortillas are warming, prepare a 9 x 13-inch baking dish by spraying it with non-stick cooking spray. Take each tortilla and spoon approximately 1/4 cup of the chicken mixture onto it. Roll the tortilla up and place it seam-side down in the baking dish. Repeat this process with the remaining tortillas and filling. -
Make the Sauce:
In a medium bowl, blend together the light sour cream, 2% milk, and diced tomatoes. Pour this creamy mixture evenly over the rolled tortillas in the baking dish. -
Bake the Enchiladas:
Cover the baking dish with foil and bake in the preheated oven for about 40 minutes, or until the enchiladas are heated through. Remove the foil, sprinkle the shredded cheese on top, and bake uncovered for an additional 4 to 5 minutes, or until the cheese is melted and bubbly. -
Garnish and Serve:
Once baked, let the enchiladas cool slightly before garnishing with fresh cilantro, parsley, and extra diced tomatoes. If desired, you can also add sweet peppers for a colorful and flavorful touch. -
Note on Chicken Preparation:
If you don’t have pre-cooked chicken, you can use 4 chicken breast halves. Simply season with salt, pepper, and cumin, then sauté or grill until fully cooked and no longer pink. Shred the meat and incorporate it into the recipe as directed.
Serving Suggestions
These enchiladas are versatile and pair beautifully with a variety of sides. Consider serving them with a crisp green salad, some seasoned rice, or a side of refried beans. For a festive touch, top with sliced avocados or a dollop of guacamole. Enjoy your homemade, delectable enchiladas that bring warmth and flavor to your table!
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 12 enchiladas
Servings: 6
Nutritional Information (per serving):
- Calories: 494.4
- Fat Content: 19.4 g
- Saturated Fat Content: 8.9 g
- Cholesterol Content: 41.3 mg
- Sodium Content: 1158.9 mg
- Carbohydrate Content: 63.4 g
- Fiber Content: 3.6 g
- Sugar Content: 6.5 g
- Protein Content: 15.8 g
Enjoy these Chicken or Turkey Enchiladas as a hearty and satisfying meal that brings the vibrant flavors of Mexico to your home. Perfect for any season, this recipe is sure to become a favorite in your household. 🌟
