Posted by: tinkande | February 9, 2009

Turkey Enchiladas

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Here is a recipe from the archives.  We had some leftover cooked turkey meat from Thanksgiving in the freezer just waiting to be put to good use, and I had been wanting to try a new enchilada recipe that I saw on the Simply Recipes blog.  I used her recipe as a guideline and added turkey meat to the filling.  It was like Thanksgiving in Zacatecas!

Turkey Enchiladas
Source: Adapted from Simply Recipes

The corn tortillas should be softened before they are rolled and baked in the casserole. Frying them gently in a little oil greatly enhances the flavor.

Canola oil
12 corn tortillas
1/2 of a medium onion, chopped
1 clove of garlic, minced
1 cup of mild salsa
3 Tbsp of tomato paste
1 cup water
1 cup of canned crushed tomatoes (preferably fire roasted)
Olive oil
1 lb of jack cheese, grated
1 1/2 cups cooked turkey meat, shredded
A handful of fresh cilantro
1 cup of sour cream
Four leaves of romaine lettuce, sliced thinly
Guacamole (optional)

Preheat oven to 350 degrees F.

In a large fry pan at high heat add 1 tablespoon of canola oil.  Add a tortilla to the pan. Cook for 2-3 seconds and flip over.  Cook for 2-3 more seconds.  Continue flipping the tortilla over every few seconds until it is lightly browned and remove to a plate with paper towels.  Repeat the process with all of the tortillas, adding a little more oil if needed.

Sauté the chopped onion and garlic in one tablespoon of olive oil until they’re softened (about 10 minutes), then turn off the heat. Add 1 cup of salsa. Dissolve 3 Tbsp of tomato paste into 1 cup of water, add to pan. Add 1 cup of crushed fire roasted canned tomatoes. Taste. If the sauce tastes too vinegary, add a teaspoon of sugar.

To assemble the casserole, take a tortilla, cover 2/3 of it lightly with the shredded cheese and turkey meat, then roll up the tortilla and place it in the casserole pan. Continue until all tortillas are filled and rolled. Add sauce to the top of the tortillas in the the casserole pan. Make sure all are covered with the sauce. If not, add a little water. Cover the whole thing with the rest of the grated cheese. Put the casserole in the oven for 10 minutes or until the cheese melts.

Garnish with your choice of sour cream, guacamole, cilantro, chopped tomatoes, shredded lettuce, and fresh lime juice.

Serves 4

My Guacamole (create separate post with photo)
2 ripe avocados, split in half and pits removed
2 cloves garlic, minced
1 tablespoon chopped fresh cilantro (optional)
Juice of 1/2 of a lime, ore more if desired
2 tablespoons prepared salsa
3 dashes of Cholula hot sauce
Salt and pepper to taste

Remove the flesh of the avocados from the skin and put in a bowl. Add all other ingredients and mash together with a fork until desired consistency is reached. Salt and pepper to taste. Guacamole develops more flavor as it sits, so be careful when adding salt.

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Responses

  1. Made this with some chicken I had cooked, and it was very good both when we had it, and re-heated the next day. Next time I will brush a little oil on each corn tortilla, or in the pan with each refill, because some were oily, and some were dry. First time I have made Enchiladas…..not my usual style of cooking, but I will definitely try them again.


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