Green Enchiladas

My mom used to make these green enchiladas fairly often when I was growing up. I loved them then, and I love them now. I changed her recipe a tiny bit by adding some fresh onions and garlic (we would have likely all-out revolted if she had put onions in, I remember having a conniption the first time she made them and dared add the green chiles). These are super mild, though if you have any roasted chiles in the freezer, your version will likely be much spicier. These are also a super way to use up leftover turkey after the holidays.

Green Enchiladas

1 T. olive oil
1 onion, minced
3 cloves garlic, minced
1 pound ground turkey breast
salt and pepper
cumin
1 cup sour cream (you could also sub in plain yogurt, especially Greek yogurt)
1 can cream of chicken soup
1 can diced chiles
garlic powder
onion powder
grated cheese
8 flour tortillas, soft taco size

Preheat oven to 350.

In a medium pan, heat the oil over medium heat. Add the onions and cook until translucent. Add the garlic and turkey. Add some salt, pepper, and cumin to taste (I added just a little bit, maybe 1/2 t. at most). Brown the meat and remove from heat.

While the meat is cooking, combine the sour cream, soup, and chiles in a bowl. Sprinkle some garlic and onion powder in  (start with about 1/2 t. each). Taste and adjust as necessary. I added a little black pepper. The soup is pretty salty on it's own, but you may personally feel the need to add salt as well.

In each tortilla, spread a thin layer of the sauce, then add meat and cheese. Roll up and put in a greased 13x9 pan. Continue with all the tortillas (you should aim for evenly distributing the meat between each tortilla). Spread the remaining sauce over the top of the tortillas and bake for 30 minutes.

MMMM ... the finished product

Here's what the inside of the tortillas should look like before they are rolled up.