A delightful twist on the classic enchiladas, featuring turkey and a creamy cheese blend.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the right texture for your dish.
In a skillet, warm the enchilada sauce until it starts to simmer, then remove from heat.
Heating the sauce enhances its flavor and makes it easier to work with.
In a mixing bowl, combine the cooked turkey, 1.5 cups of cheese, green chilies, and onions.
Mix thoroughly to ensure an even distribution of ingredients.
Dip each tortilla into the warm enchilada sauce to coat and soften.
Softened tortillas are easier to roll and less likely to crack.
Place a portion of the turkey mixture and a dollop of sour cream in the center of each tortilla, then roll tightly.
Don't overfill the tortillas to prevent them from breaking.
Arrange the rolled tortillas seam-side down in a baking dish.
Placing them seam-side down keeps them from unrolling during baking.
Pour the remaining enchilada sauce over the tortillas and sprinkle with the remaining cheese.
Ensure even coverage for a consistent flavor.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Keep an eye on the cheese to avoid over-browning.
Serve hot, garnished with fresh cilantro or diced tomatoes if desired.
Adding fresh garnishes enhances the presentation and flavor.
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