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Turkey Enchiladas
Turkey Filling
1 chopped onion
2 tablespoons vegetable oil
1 clove garlic, crushed
2 cups tomato puree
2 cups chopped cooked turkey
1 small can chopped green chiles
Salt to taste
Cream Sauce
6 chicken bouillon cubes
3 cups hot cream
12 flour tortillas
1/2 pound Monterey jack or pepper jack cheese, shredded
Avocado slices
Pico de gallo
Turkey Filling: Sauté onion in oil until soft. Add garlic, tomato puree, chopped turkey and chiles. Season with salt and simmer 10 minutes.
Cream Sauce: In a heavy saucepan, heat cream but do not bring to a boil. Add bouillon cubes, cooking until dissolved.
Warm tortillas wrapped in white paper towels in the microwave until soft and pliable. Dip each in the Turkey Cream Sauce. Place a generous amount of the turkey filling and a little of the cheese at the end of each tortilla and roll up. Place seam-side down in a greased 9 x 13-inch baking dish. Top with remaining cream sauce, then remaining cheese. Bake at 350 degrees F for 30 minutes or until hot bubbly.
Garnish with avocado slices and pico de gallo.
Turkey Enchiladas
Posted by kdipaolo at recipegoldmine.com 7/6/01 9:16:40 pm)
3 cups cooked turkey, shredded
2 cups sour cream
2 cups shredded Cheddar cheese
1 teaspoon salt
12 (10-inch) corn or flour tortillas
1/3 cup corn oil
Sauce for Turkey
2 (4 ounce) cans green chile peppers
1 large garlic, minced
2 tablespoons salad or olive oil
2 cups chopped onions
1 teaspoon salt
1/2 teaspoon oregano
1/2 cup water
1 1/2 pounds stewed tomatoes
Combine turkey with sour cream, cheese and 1 teaspoon salt. Heat 1/3 cup oil and dip tortillas in until soft and drain. Stuff with turkey mix and roll. Arrange side by side with seam side down in shallow pan.
Turkey Sauce: Rinse seeds from chiles and chop. Sauté with garlic in oil. Add stewed tomatoes, onions, 1 teaspoon salt, oregano and water. Simmer uncovered until thick, about 1/2 hour.
Pour chile sauce over enchiladas and bake at 350 degrees F for 20-30 minutes. Let set 5-10 minutes before serving.
