Turkey Leftovers - Enchiladas
No need to make a complicated enchilada sauce with dried chiles and a dozen spices. With a bottle of purchased salsa and a blender, you can make the sauce in minutes.
3 cups purchased salsa
1/2 cup water
5 tablespoons chili powder
4 cups chopped turkey meat
8 ounces Cheddar cheese, grated
1/2 cup chopped cilantro leaves
6 (10-inch) flour tortillas
1. Preheat oven to 350F. Purée salsa, water and chili powder in a large blender or a food processor. Pour 1/2 cup purée into a 13-by-9-inch baking pan; set remainder aside.
2. Combine turkey, 1 cup cheese and cilantro in a large bowl. Lay a flour tortilla on work surface. Place 1 cup turkey mixture in center of tortilla, roll closed and place seam side down in baking pan. Repeat with remaining tortillas.
2. Pour reserved sauce over enchiladas in pan. Cover with foil and bake about 45 minutes or until bubbly. Uncover and sprinkle remaining cheese on top. Continue baking about 5 minutes or until cheese melts. Let stand 5 minutes before serving. Serves 4.
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Recipe Number: 731
Parnelle Family Recipe Database
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