Although I've never done it, it would seem this recipe could be tweaked to suit those who prefer poultry over beef. Which would make it a good way to use up some of that leftover turkey you'll soon have in your fridge. And a nice change of pace from the Turkey Tetrazzini we usually give our families after the holidays (not that there's anything wrong with Turkey Tetrazzini but year-after-year? Surprise your family with something new!).
GREEN CHILI ENCHILADAS
- 1 1/2 lbs ground beef (3 3/4 cups browned meat)
- 1 1/4 cups onions, finely chopped (3/4 cup sauteed)
- 1 tablespoon chili powder
- salt and pepper, to taste
- 2 cups Monterey Jack cheese, grated (1 cup)
- 8 flour tortillas
- 1 (10 3/4 ounce) can cream of chicken soup
- 1 1/2 cups sour cream or low-fat plain yogurt
- 1 (4 ounce) can diced green chilies
- Cook the ground beef, and saute onions until the meat is brown. Drain off fat. Add chili powder, salt and pepper. Reserve 1 cup cheese. Spoon enough meat mixture and remaining cheese on each tortilla to cover a third of it. Roll tortilla beginning at the filled edge. Place seam side down in a 13x9x2-inch baking dish treated with nonstick spray. Combine soup, sour cream, and green chilies to make a sauce; pour over tortillas.
- Bake uncovered in a preheated 375ºF oven for 25 minutes. Remove from oven, sprinkle the remaining cheese on top and bake an additional 10-15 minutes until cheese is bubbly and golden.