Grandma Vi's Turkey Enchiladas

Enchiladas for me are typically hit or miss. I'm not overly fond of the typical enchiladas you'd order at a restaurant, but these ones are in a whole different ballpark!

I first had them at Grandma Vi's a few years ago, and she had found the recipe in a magazine (although she can't remember which one, so if YOU happen to recognize it, please let me know so I can give credit where credit is due!)

The recipe actually calls for turkey, but I have only been making them with chicken: Both are awesome, and this would be a really great way to use up leftover turkey from Thanksgiving!

I'm not going to lie: This is a pretty involved recipe as far as enchiladas go. Most of the time, it's "throw a few cans in a bowl with some shredded chicken or ground beef" for the filling, but this one has a LOT of stuff in it. But that is really what makes this so delicious, and I promise you won't regret it!

My boys just absolutely LOVE these enchiladas! (This was Cashel's "THIS STUFF IS SO GOOD I COULD SCREAM!" face on Valentine's Day)

Grandma Vi's Turkey Enchiladas

Ingredients

8 tortillas
1 tsp hot pepper sauce (optional)
2 C shredded chicken
1/4 C chopped green onions
14oz can no salt diced tomatoes
15oz can black beans, rinsed
1 1/2 C salsa
3/4 C shredded Colby & Monterey Jack cheese
1/2 C light sour cream
1/4 C chopped fresh cilantro
1 tsp ground cumin
1/2 tsp salt
1/2 tsp ground black pepper

Directions

Heat oven to 375 degrees F.
Lightly coat a 3-qt rectangular baking dish with cooking spray; set aside.
For filling, stir together turkey, half the tomatoes with juice, beans, 1/2 C salsa, 1/2 C cheese, 1/2 C sour cream, scallions, cilantro, cumin, salt & pepper.
Spoon about 2/3 C filling on each tortilla. Roll tortillas around filling.
Place, seam sides down to hold tortillas together, in prepared dish; set aside.

For sauce, stir together remaining tomatoes and juice, salsa and hot pepper sauce. Spoon over enchiladas. Cover dish with foil and bake 30 min. Uncover and top with remaining cheese; bake 5 to 10 min more or until heated through and cheese is melted. Sprinkle with cilantro and scallions.

305 calories; 26g fat; 871mg sodium, 29g carbs, 40mb cholesterol, 26g protein, 14g fiber