INGREDIENTS:
10 small soft corn tortillas (you can use flour if you prefer)
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
2 1/2 cups diced cooked turkey
2 cups Monterey Jack cheese – shredded
3 tablespoons butter
4oz can diced green chiles
2-3 jalapeno peppers (for garnish)
FREEZER PREP INSTRUCTIONS:
1. Combine diced turkey and 1 cup of cheese.
2. Fill tortillas with the mixture above and roll each one then place in a greased 9×13 disposable pan.
3. Melt butter in a pan over medium heat.
4. Stir flour into butter and whisk for 1 minute over heat.
Add broth and whisk together. Cook over heat until it’s thick and bubbles up.
5. Take off heat and add in sour cream and chilies. (be careful it’s not too hot or the sour cream will curdle)
6. Pour mixture over enchiladas and add remaining cheese to top.
7. Cover with tin foil and label – Turkey Enchiladas. Bake 350 for 20-23 minutes. It should look something like this after assembly is complete:
8.Serve with Mexican Rice & Corn. We use pre-packaged Rice-a-Roni and canned corn.
Note, The night before you plan to serve, move from the freezer to the refriderator to thaw overnight.
MAKE TODAY INSTRUCTIONS:
Follow the instructions above and when ready, pop it in the oven instead of the freezer!
Note how budget friendly this meal is! If you’ve already got the leftover turkey, butter and flour, the rest of the meal comes together with just the following easy ingredients for $6.05! Not bad at all.
10 small soft corn tortillas $.60 ($1.78 for 30)
1 can of chicken broth $.50 (about 2 cups)
1 cup sour cream $.50 ($1.00 for 16 oz)
2 cups Monterey Jack cheese – shredded $2.00
4oz can diced green chiles $.75
Mexican Rice-a-Roni $1.00
1 can corn $.50
Jalapeno Peppers .20
Note, all prices are from November 2019 using the Walmart grocery app with generic brands when possible.
