Do you know how much fun it is to hear from people who are searching for long lost cards from My Great Recipes? And it brings me such joy to be able to find the cards and share the recipe with you again. Tom wrote earlier this week:
It’s that time of year again, where there are packets of leftover turkey in the freezer just begging to be turned into tasty meals – and I have just tried that search ONE MORE TIME for a recipe that came up missing from not only my set, but also my mom’s set of My Great Recipes. I am not sure why your site never came up in my searches before, but it showed up this time. (I’m super excited!) Your spreadsheet indicates that you may actually have the card that I have been searching for. (For what? 30 years?!) It is Turkey Enchiladas, from Foreign Favorites, Group 21, Card 36. We used to make these a lot, which is likely why the card(s) went missing. I would be forever in your debt if I could get this recipe.
I ran over to that big box of recipes and sure enough, there was card 21-36 – Turkey Enchiladas. Here you go, Tom!
The card let’s us know that cubed turkey and chiles (use green peppers if desired,) rolled in corn tortillas, and smothered in a cream cheese sauce are topped with a sprinkling of cheese and sliced olives. This is not a spicy dish, but you can serve it with taco sauce, if you wish.
I can imagine these days some folks will really want to turn up the heat with chopped jalapenos or even hotter peppers and super-hot sauce.
The card also suggests serving these Turkey Enchiladas with a green salad that has a lemon dressing, white wine, if desired, and raspberry ice for dessert.
- 1/4 cup onion chopped
- 1 clove garlic minced
- 1 tablespoon butter
- 2 cups cooked turkey diced
- 1 4-ounce can diced green chiles
- 1/2 teaspoon dried oregano leaves
- 2 tablespoons butter
- 3 tablespoons all purpose flour
- 2 cups chicken broth
- 1/2 cup sour cream
- 8 corn tortillas
- 1 1/2 cups monterey jack cheese grated
- 1 4-ounce can sliced black olives
Saute onion and garlic in butter. Stir in turkey, chiles (reserving 1 tablespoon for garnish,) and oregano. Heat thoroughly. Set aside.
In a saucepan, melt the 2 tablespoons butter. Stir in flour. Cook for 1 minute. Gradually stir in broth. Cook until slightly thickened.
Add sour cream. Remove from heat. Stir 1/2 cup of the sauce into the turkey mixture.
Dip each tortilla in sour cream sauce. Fill with 4 tablespoons turkey mixture and 2 tablespoons cheese.
Roll up. Place in buttered baking dish. Pour remaining sauce over tortillas.
Sprinkle with remaining cheese, reserved chiles, and olives.
Bake at 375 for 20 minutes.