turkey enchiladasAs you can imagine, we really love food at ACCFB, and even more than just because it’s delicious and nourishing. We love enjoying food in community and as a way of connecting with others. So, we asked our staff for some of their favorite holiday recipes so we could share them with you and spend some time in the kitchen together. You can see the rest of our staff recipes here. Enjoy!

From Shannon Lee-Rutherford, Associate Director, Annual Fund:

A favorite post-Thanksgiving, leftover turkey meal! My mother made it every year and then sent me the recipe in my 20’s (a few years ago 😉) and I look forward to making it every year.

Turkey Enchiladas

6 servings


  • Sauce (0r use canned)
    • 2 cans (4 oz. each) California green chiles
    • 1 large clove garlic, minced
    • 2 tablespoons olive oil or salad oil
    • 1 1/2 pounds fresh, ripe tomatoes
    • 2 cups chopped onions
    • 2 teaspoons salt
    • 1/2 teaspoon oregano
    • 1/2 cup water
  • 3 cups shredded cooked turkey
  • 2 cups sour cream
  • 2 cups (1/2 pound) shredded Cheddar cheese
  • 1/3 cup salad oil or lard
  • 12 corn tortillas


  1. Make sauce (0r use canned)
    1. Rinse seeds from the chiles and chop; sauté with the garlic in the 2 tablespoons oil, heated. Peel and chop the tomatoes and add with the onions, 1 teaspoon of the salt, oregano, ad water. Simmer slowly, uncovered, until thick, about 30 minutes; set aside.
  2. Meanwhile combine the turkey with the sour cream, cheese, and remaining 1 teaspoon salt. Heat the 1/3 cup oil and dip the tortillas, one at a time, in the hot oil just until they become limp.
  3. Fill them with the turkey mixture, roll up, and arrange them side by side and with seam sides down in a large shallow baking pan. Pour the chile sauce over the top and bake in a 350 degree oven until heated through, about 20 minutes.