Creamy Turkey & Mushroom Enchiladas
Savor the rich flavors of these Creamy Turkey & Mushroom Enchiladas with a Southern twist. Made with lean turkey, fresh mushrooms, and a creamy sauce, this dish is a lighter, satisfying comfort food perfect for family dinners or cozy gatherings.
Equipment
- 1 Medium Skillet
- 1 large casserole pan
Ingredients
- 2 lbs lean ground turkey
- 2 lbs fresh sliced mushrooms
- 1 small diced onion
- 1 large (28 oz) can of cream of mushroom soup
- 2 cups milk
- 1 cup of light sour cream
- 16 oz shredded Monterey Jack cheese (divided into 8 oz for sauce, 8 oz for topping)
- 1 large can of chopped green chilis
- 1/2 tsp garlic powder
- 1 tsp black pepper
- 12-14 corn tortillas
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F. Lightly grease a large baking dish and set it aside.
- In a large skillet, brown the ground turkey with the sliced mushrooms and diced onion over medium heat. Cook until the turkey is no longer pink and the mushrooms are tender. Drain any excess grease.
- In a large saucepan, combine the cream of mushroom soup, milk, sour cream, garlic powder, black pepper, and salt. Heat over medium, stirring until smooth and creamy. Add 8 oz of the shredded Monterey Jack cheese and the can of green chilis. Continue to simmer, allowing the cheese to melt and the flavors to combine.
- Fill each corn tortilla with a few spoonfuls of the turkey and mushroom mixture, then roll them up tightly. Place the rolled tortillas seam-side down in the prepared baking dish.
- Once all the tortillas are filled and arranged, pour the creamy mushroom sauce evenly over the top of the enchiladas. Sprinkle the remaining 8 oz of shredded cheese on top.
- Bake in the preheated oven for 30 minutes, or until the cheese is golden and bubbly.
- Serve hot with your favorite side of rice, roasted vegetables, or a light salad for a complete, balanced meal.