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    Tex Mex Turkey, Chile & Cheddar Enchiladas

    Serves 6

    Celebrate your own fiesta!

    Nations Best® moist, flavorful seasoned turkey makes a mean enchilada with this spicy, homemade chile sauce. Instead of cheddar, try Monterey Jack or a combination of your favorite grated cheeses. Dont have corn tortillas on hand? Wrap it to go with your choice of other holders from tacos to pita bread.


    • Chile Sauce
    • 2 Tbsp olive oil
    • 2 cans (each 4 oz) diced green chiles
    • 1 clove garlic, minced
    • 1 1/2b stewed tomatoes
    • 2 c chopped onions
    • 1/2 tsp dried oregano
    • Salt, to taste
    • 3 c shredded Nations Best® Seasoned Turkey Breast
    • 2 c sour cream
    • 2 1/2 grated Cheddar cheese
    • Salt, to taste
    • About 1/3 c peanut or grape seed oil, more if necessary
    • 12 (10-inch) corn tortillas
    • 2 Tbsp chopped cilantro leaves, for garnish


    1. Prepare the chile sauce. Heat the oil in a heavy saucepan over medium heat. Add the chiles and garlic, and cook, stirring, for 5 minutes. Stir in the stewed tomatoes, onions, oregano, salt, and 1/2up of water. Simmer, uncovered, until thick, about 30 minutes. Reserve.
    2. Combine the turkey, sour cream, 2 cups of the cheese and the salt in a bowl.
    3. Heat 3 tablespoons of the oil in a skillet over medium-high heat. Cook a tortilla in the oil for about 5 seconds to soften it. Remove to paper towels to drain. Repeat with the remaining tortillas, adding more oil to the skillet if necessary.
    4. Preheat the oven to 350 degrees F.
    5. Stuff the tortillas with turkey mixture and roll up. Arrange, seam side down, side-by-side in an oiled shallow baking dish. Pour the reserved chile sauce over the enchiladas and sprinkle with the remaining 1/2up of cheese.
    6. Bake until hot and bubbly, about 30 minutes. Let stand 10 minutes before serving. Serve garnished with the chopped cilantro.