I saw a few different versions of this white sauce enchilada recipe being pinned and repinned on Pinterest, so I thought I’d give it a try. It’s been awhile since we’ve tried a new enchilada recipe….our typical go-to version is one we call Creamy Enchilada Bake, and it uses a mix of sour cream and cream of mushroom soup on top with ground beef and refried beans inside.
I’m not saying this new version is any healthier. Hello…butter…sour cream…shredded cheese. However, this version does eliminate the canned “cream of science experiment” soup, so it’s progress, right?
If you have some leftover chicken on hand or perhaps some turkey in the freezer from the holidays, either would work just fine in this recipe. I used about two cups, but a little more or a little less won’t hurt anything. You could also add some rice, quinoa, or bulgur to add a bit more bulk to the tortilla contents. I just used what was on hand, and these came together perfectly for a hearty winter Sunday supper.
Double Cheddar Smothered Turkey Enchiladas
For the Sauce
2 Tbsp butter
2 Tbsp flour
1 cup chicken broth
1 cup sour cream
For the Enchiladas
2 cups finely diced turkey (or chicken)
1 Tbsp chili powder
2 Tbsp Frank’s hot sauce
2 cups shredded cheddar cheese (I used chipolte cheddar inside the tortillas and 1 cup extra sharp white cheddar on top)
5-6 whole wheat tortillas
Melt the butter in a small saucepan. Whisk in the flour. Slowly stream in the chicken broth, whisking continually. When thickening and bubbling, remove from heat and stir in sour cream. Set aside.
In a medium bowl, combine the turkey, chili powder, hot sauce, and one cup of cheese. Divide mixture equally among the tortillas and roll up.
Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with cooking oil. Layer tortillas in baking dish. Use a spatula to spread the sauce over the rolled tortillas. Sprinkle the second cup of cheese over the top. Bake for 20 minutes. Then, move dish to a higher shelf in the oven, turn on the broiler, and broil for 2 minutes or until browned, watched carefully so that the top does not burn. Remove from oven. Let sit for 5 minutes, and serve. Fresh diced tomatoes and avocado slices make a tasty addition to these.