Turkey-Avocado Enchiladas with Sour Cream Green Chile Sauce

These Turkey-Avocado Enchiladas are a hearty and flavorful dish perfect for any occasion. Tender turkey is rolled in soft tortillas alongside creamy avocado, then baked to perfection under a rich, tangy sour cream green chile sauce. Finished with melted cheese and a sprinkle of fresh cilantro, each bite is a delightful balance of savory and creamy goodness.

Recipe - Tyler #9

Servings8

Cook Time60 Minutes

Calories502

Ingredients

2 (15 oz) cans mild green chile enchilada sauce

1 cup sour cream

4 cups leftover turkey, shredded

2 cups Brookshire’s Shredded Mexican Cheese Blend, divided

2 Tbs fresh cilantro, chopped

2 avocados, halved and thinly sliced (16 slices)

8 tortillas

Directions

Preheat oven to 350° F. In saucepan, combine enchilada sauce and sour cream. Heat to a simmer; remove from heat. In large bowl, add turkey, 3/4 cup prepared sauce, 1 cup cheese and cilantro. Stir to combine.
To assemble enchiladas, spray 9 x 13 baking dish with nonstick cooking spray. Add 1 cup enchilada sauce to bottom of pan. Place 1 tortilla flat on clean work surface. Add 2 avocado slices down the middle of tortilla. Top with 1/3 cup turkey and 1 tablespoon sauce. Roll to close; place seam-side down in baking dish. Repeat with remaining tortillas and ingredients.
When all enchiladas are rolled, pour remaining sauce evenly over enchiladas. Top with remaining cheese. Bake for 30 to 40 minutes until melted and bubbly.
Note: This can be made ahead of time and refrigerated or frozen. If frozen, thaw in the refrigerator overnight before cooking. From the refrigerator, cover with foil, and cook for 45 minutes at 350° F. Then, remove foil, and cook for 15 minutes at 375° F.

Nutritional Information

Calories: 502, Fat: 32 g (13 g Saturated Fat), Cholesterol: 95 mg, Sodium: 776 mg, Carbohydrates: 24 g, Fiber: 5 g, Protein: 31 g.

0 minutes

Prep Time

60 minutes

Cook Time

Servings

502

Calories

Shop Ingredients

Makes 8 servings

2 (15 oz) cans mild green chile enchilada sauce

Hatch Enchilada Sauce, Green Chile, Mild - 15 Ounce

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$3.79$0.25/oz

1 cup sour cream

Daisy Sour Cream - 16 Ounce

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$3.29$0.21/oz

4 cups leftover turkey, shredded

Not Available

2 cups Brookshire’s Shredded Mexican Cheese Blend, divided

Brookshire's Finely Shredded Mexican 4-Cheese - 8 Ounce

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$2.99 was $3.79$0.37/oz

2 Tbs fresh cilantro, chopped

Fresh Cilantro - 1 Each

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$0.59

2 avocados, halved and thinly sliced (16 slices)

Fresh Avocado, Hass - 1 Each

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$0.59 was $0.79

8 tortillas

Brookshire's White Corn Tortillas - 18 Each

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$1.59$0.09 each

Nutritional Information

Calories: 502, Fat: 32 g (13 g Saturated Fat), Cholesterol: 95 mg, Sodium: 776 mg, Carbohydrates: 24 g, Fiber: 5 g, Protein: 31 g.

Directions

Preheat oven to 350° F. In saucepan, combine enchilada sauce and sour cream. Heat to a simmer; remove from heat. In large bowl, add turkey, 3/4 cup prepared sauce, 1 cup cheese and cilantro. Stir to combine.
To assemble enchiladas, spray 9 x 13 baking dish with nonstick cooking spray. Add 1 cup enchilada sauce to bottom of pan. Place 1 tortilla flat on clean work surface. Add 2 avocado slices down the middle of tortilla. Top with 1/3 cup turkey and 1 tablespoon sauce. Roll to close; place seam-side down in baking dish. Repeat with remaining tortillas and ingredients.
When all enchiladas are rolled, pour remaining sauce evenly over enchiladas. Top with remaining cheese. Bake for 30 to 40 minutes until melted and bubbly.
Note: This can be made ahead of time and refrigerated or frozen. If frozen, thaw in the refrigerator overnight before cooking. From the refrigerator, cover with foil, and cook for 45 minutes at 350° F. Then, remove foil, and cook for 15 minutes at 375° F.