Post Thanksgiving Enchiladas Recipe
Ingredients:
FILLING
1 1/2 cup Diced, cooked turkey 1/4 cup Chopped green onion 1 cup Shredded jack cheese 1/2 can Dried green chilies (4oz) 3/4 cup Sour cream or plain yogurt
SAUCE
2 tbsp Oil 1/2 cup Chopped onion 1 Clove garlic, minced 2 tsp Chili powder 2/3 cup Tomato sauce 1/2 cup Chicken broth 1 tsp Cumin 1/4 tsp Salt, if desired 8 Corn tortillas Oil, extra cheese Avocado for garnish
Instructions:
In a bowl, combine the turkey, green onion, cheese, chilies and sour cream or yogurt - set aside. In a skillet or sauce pan, saute the onion in the oil until barely softened. Stir in garlic. Cook for one minute. Add chili powder, tomato sauce, broth, cumin and salt. Bring to a boil, stirring. Remove from heat.
Fry tortillas in oil but just until soft-not crisp. Dip in the sauce. Smooth some filling on each tortilla and roll up. Place seam side down in a baking dish. Repeat with remaining tortillas. Spoon remaining sauce over, sprinkle with extra cheese.
Heat at 375f for 10-15 minutes. Garnish with avocado and serve
Servings: 4
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Turkey Information
6.3% of Turkeys eaten in the US are consumed at Easter.
Turkey should be thawed in the refrigerator allowing 24 hours for every four to five pounds of bird weight.
An 85 grams serving of boned, skinless turkey breast contains 26 grams of protein, 1 gram of fat and zero saturated fat.
Most Turkey Consumed in the USA is eaten as sausage or delicatessen meat.
Other Turkey Recipes
- Christmas Turkey Recipes
- Turkey Soups and Stews
- Diabetic Turkey Recipes
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