Turkey Enchiladas with Sour Cream Cheese Sauce + My Favorite Cookbooks

This recipe is a tried and true family favorite.  My mom and I have been making it for years now.  Last weekend while I was home I offered to cook for my parents and knew I wanted/needed to make these. We served them with the chopped Mexican Caesar salad I posted Monday and it was the perfect combo.  The sour cream cheese sauce on these is so good!  You can easily make these ahead of time and then just bake at dinner time.  Enjoy!

T U R K E Y  E N C H I L A D A S  + S O U R  C R E A M  C H E E S E   S A U C E

1 pound ground turkey

1 green pepper diced

1 small onion diced

1 jalapeno seeded and diced

1/4 cup all purpose flour

1 teaspoon cumin

2 1/2 cups chicken broth

1 cup sour cream

1 cup salsa

2 cups grated sharp cheddar cheese

tortilla shells

sliced green onions + cilantro for garnish

Preheat oven to 350 degrees. Spray cooking spray in a 9×13 dish.

Cook Turkey in a skillet until browned and cooked through.  Remove turkey from pan and set aside in a bowl.  In that same skillet heat olive oil and add in diced onions, bell pepper and jalapenos.  Cook about 5 minutes.

In a medium bowl stir together flour and cumin.  Slowly mix in chicken broth.   Add this mixture to the onions/bell pepper/ jalapeno.  Bring to a boil then simmer until sauce thickens, stirring frequently.   Remove from heat and stir in sour cream and cheddar cheese.

In a large bowl combine the turkey, salsa, and 1 cup of the sour cream cheese mixture.  Spoon this mixture into tortillas and roll them up and place seam down in baking dish.  Pour the remaining sour cream cheese sauce over top and then top with extra cheese.  Bake 30 minutes or until bubbly.  Top with green onions and cilantro.  We serve ours with extra jalapeno and taco sauce.

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After I posted my organized cookbooks I had several requests to share my favorites.  Below are my absolute favorites that I use often.  I will say I am particular about cookbooks, I like ones with pictures of every recipe and ones that are easy to navigate and these fit the bill.  They are listed in no particular order.  I promise you can’t go wrong with any of them.

It’s All Easy

I love all of GP’s cookbooks but this one is probably my favorite.  I have made so many recipes from here and they all have been amazing and easy to make too!

Skinny Taste

Lots of easy and healthy week night family meals.

Love and Lemons

This is a great vegetarian cookbook.

Love Real Food

I just picked this up a few weeks ago and it has already become a favorite.  I have bookmarked half  of the recipes to try out! This is another vegetarian favorite.

Make It Ahead

I own every single Ina Garten cookbook and they are all amazing.  These are probably my two favorites out of the bunch.

Foolproof

Half Baked Harvest

This is another fairly new cookbook but I can tell it will be a favorite.  I have followed their blog and instagram for years and love Half Baked Harvest.  Their food styling and photography is gorgeous.

Oh She Glows Everyday

This is another vegetarian favorite.  I love meat but I also tend to like more plant based meals.  The energy balls recipe and Green smoothie are a few favorites.

Clean Slate Cookbook

Lots of great heathy recipes.  I always bust this out in January when I want to detox and reset my eating habits.

 

 

 

 

 

 

 

 

 

 

 

18 Comments

  1. Tricia
    October 25, 2017 / 12:15 pm

    This is a dumb question, but you cook the turkey first before you add it with the salsa and sour cream mixture, right??

    • nataliemason
      October 25, 2017 / 12:39 pm

      Hey Tricia! Yes cook the turkey first, just updated the recipe. That is what happens when I blog early in the morning- haha!

  2. Leigh Cline
    October 25, 2017 / 12:39 pm

    You cook the turkey with the onion mixture, right?

    • nataliemason
      October 25, 2017 / 1:20 pm

      Cook the turkey first, remove from pan and then cook onion mixture it is separate!

  3. Brittany
    October 25, 2017 / 7:43 pm

    Did you use corn or flour tortillas with this?

    • nataliemason
      October 26, 2017 / 11:16 am

      Hey Brittany! I used Flour shells!

  4. Becca
    October 25, 2017 / 9:37 pm

    Hi Natalie! The ingredients list says tortilla shells. Is this just soft tortillas? Do you use corn or flour? Any fave brand? I am hosting a girls bday dinner next week and want to make this with the mexican caesar! Thanks for all your awesome ideas!

    • nataliemason
      October 26, 2017 / 11:15 am

      Hey Becca! I used flour shells! Any of the Mexican brands work great!

  5. Lauren Musiol
    October 27, 2017 / 1:41 am

    Did you use fajita size tortilla shells? Also, how many enchiladas did the recipe make? Thinking of making this for a girls dinner and am trying to figure out if I need to double. Thanks!

    • nataliemason
      October 27, 2017 / 11:20 am

      Hey Lauren! Yes I think they were fajita size. This made 6-7 enchiladas, so depending on the amount of girls you want want to double.

  6. Abby
    October 28, 2017 / 10:57 pm

    I just made the enchiladas but I used leftover roasted sweet potato cut into very small pieces, along with shredded rotisserie chicken, instead of turkey. I left the rest of the recipe the same and it was great!

    • nataliemason
      October 30, 2017 / 5:36 pm

      What a great idea! I will have to try that next time!!

  7. Christie Asmussen
    October 31, 2017 / 3:46 pm

    I made these over the weekend and they were amazing! Thank you for the great recipe!!! 🙂

  8. Kelly
    November 1, 2017 / 5:56 pm

    Looks delicious! What kind of salsa do you use? Wasn’t sure if I should get traditional or a salsa verde? Thanks!

    • nataliemason
      November 2, 2017 / 12:49 am

      I just used a red salsa, I am sure verde would be great too though!

  9. Mikaela
    November 2, 2017 / 2:55 am

    We made these for dinner tonight! They were SO delicious. Thanks for sharing the recipe; it’s a keeper!!

  10. Christina
    November 12, 2017 / 12:27 am

    We just enjoyed these for dinner – so yummy! I didn’t have jalapeño, but subbed a diced chipotle w/a little of the adobo sauce. Adding this recipe to our rotation for sure!

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