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Recipe: Great Turkey Enchiladas
Categories: Mexican, Entreé
Yield: 6 Servings
3 lb Skinless boneless turkey
16 oz Canned tomatoes
1 c Onion; minced
1 tb Garlic; minced
1 ts Salt
1/4 ts Ground cumin
1/4 ts Ground coriander
4 oz Canned diced mild green
-- chiles
1 c Cream
12 Corn tortilla
1 c Jack cheese; grated
1 c Cheddar cheese; grated
1/2 c Sour cream
1/2 c Sliced pitted black olive
1/4 c Scallions; minced
COMBINE TURKEY, TOMATOES, ONIONS, GARLIC, SALT, CUMIN, AND CORIANDER IN A LARGE SAUCEPAN, OVER A MODERATE FLAME HEAT TO A BOIL , REDUCE HEAT, COVER, AND SIMMER FOR 2 HOURS, UNTIL TENDER REMOVE FROM HEAT, COOL REMOVE TURKEY, SEPARATE INTO SHREDS WITH A FORK, SET ASIDE REDUCE LIQUID TO 2 CUPS STIR IN CHILES POUR INTO A 9x13x2-INCH BAKING DISH HEAT CREAM IN A SKILLET, OVER A MEDIUM FLAME SOFTEN TORTILLAS IN HEATED CREAM, 1 AT A TIME PLACE 1/3 CUP TURKEY ONTO EACH TORTILLA ROLLUP AND PLACE INTO BAKING DISH TOP WITH GRATED CHEESES POUR REMAINING CREAM OVER ALL BAKE @ 375 DEGREES FOR 25-45 MINUTES REMOVE FROM OVEN ALLOW TO STAND FOR 15 MINUTES BEFORE CUTTING GARNISH WITH SOUR CREAM, OLIVES, AND SCALLIONS SERVE HOT
Recipe by: TJ Hill - Appetites Catered
Posted to MasterCook Digest by "Christopher E. Eaves" <cea260@airmail.net> on Sep 14, 1998, converted by MM_Buster v2.0l.
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