Turkey Recipe No. 3
This time of the year has given people the opportunity to feed our families for low to little money by purchasing a turkey. I don't remember what I purchased my turkey for last year but this year it was for 47cents a pound. Not too bad. But for a family of two, which is what Mr. S and I are, we can run the risk of turkey burn out.
So far I have shared with you two recipes: Turkey Tortilla Soup and the standard Turkey Noodle Soup. Did you get a chance to try either recipe? Well, if neither where something that you wanted to try here is something a little different today ~ I will be sharing how to make Turkey Enchiladas.
Serves 2-3; however just double if you need to serve more
1.5 cups shredded turkey; this is great place to use the white meat but if you mix or only have dark meat that is okay too
½ small yellow onion
2 cups shredded Monterey Jack Cheese
1 small can green chilis
1 small can green enchilada sauce; only use the green doesn't taste good with the red enchilada sauce
½ tablespoon cumin
Preheat oven to 350degrees
Warm up ½ tablespoon of oil in a frying pan add the onions and sauté. Just before they start to turn transparent add the shredded turkey and cumin. Mix together and sauté for about 2 minutes more.
Add ½ of the can of green chilis and ½ of the can of the green enchilada sauce. Mix together. Simmer on low for about 1-2 minutes stirring frequently.
Add a small handful of cheese mixing until melted. Remove from heat.
Place about 1/8 cup of mixture down the middle of the tortilla on top of that place about a big pinch of the cheese. Repeat this for each six tortillas.
Place in an 8x8 cake pan or whichever pan you wish to use.
Drizzle the rest of the sauce on top of the enchiladas and spread over all. Do the same with the rest of the green chilis. Top off with the rest of the cheese.
Cook at 350 degrees for about 25-30 minutes.
Top with sour cream if you would like. Could you believe we were so hungry that I didnt take a picture of the finish product. But let me tell you Mr. S loved them, a whole bunch!
This goes great with Mexican rice, Mexican corn and/or a green salad.
If you try I really hope you like it and let me knowJ