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Nancy's Kitchen - Tried and Tested Recipes
Terrific Turkey Enchiladas
This recipe is from Taste of Home. I made it Friday night with a few
revisions and we really enjoyed it. It also heated up
well the next day. Instead of ground turkey I used some
turkey lunch meat from Costco that needed to be used up.
I simply chopped it into small pieces and added it after
the onions were about done. I also did not use the
cornmeal. I thought that would make it to dry. Hubby
said it was a keeper so thought I would share.
LA in
KY
Terrific Turkey Enchiladas
1-1/4 cups
frozen corn, thawed
1 can (4 ounces) chopped green
chilies
1 cup fresh cilantro leaves
1/3 cup
heavy whipping cream
1/4 teaspoon salt
1/4
teaspoon pepper
Enchiladas:
3/4 pound ground
turkey
1/3 cup chopped onion
1 garlic clove,
minced
1 tablespoon olive oil
3/4 cup salsa
1 tablespoon cornmeal
2 teaspoons chili powder
1-1/2 teaspoons ground cumin
1 teaspoon dried
oregano
1/8 teaspoon salt
1/8 teaspoon pepper
6 flour tortillas (8 inches), warmed
1-1/4 cups
shredded Mexican cheese blend, divided
1/4 cup
sliced ripe olives
Place the first six
ingredients in a food processor; cover and pulse until
blended.
In a large skillet, cook the turkey,
onion and garlic in oil over medium heat until meat is
no longer pink. Remove from the heat; stir in the salsa,
cornmeal and seasonings.
Spoon 1/3 cup turkey
mixture down the center of each tortilla; top with 2
tablespoons cheese. Roll up and place seam side down in
a greased 11-in. x 7-in. baking dish. Spoon corn mixture
over the top; sprinkle with olives and remaining cheese.
Cover and bake at 350° for 30 minutes. Uncover; bake
5-10 minutes longer or until heated through. Yield: 3
servings.
LA in KY
http://www.nancyskitchen.com
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