Does anyone have a recipe for turkey enchildas? read on?!
I had this dish once years ago, now I can't find the recipe anywhere!
Answers: INGREDIENTS: green chiles, flour tortillas, gravy (in place of red sauce), turkey, sour cream, cheese
I had this dish once years ago, now I can't find the recipe anywhere!
I'm not certain why you need a recipe. It sounds like you already know what goes in them--the rest is just assembly. I'll describe the process to you, but I'll leave the amounts up to you.
Dice or shred turkey, and mix with a chopped onion or some scallions, and some green chiles. Salt and pepper to taste. Add some cilantro if you're into that. If the turkey is dry, stir in a couple spoonfuls of gravy. Heat more gravy (I'd add a spoonful of chiles to this too--it's up to you), and stir in sour cream. Dont let sauce boil after adding sour cream.
Assemble enchiladas by putting a couple spoonfuls of turkey/onions into a tortilla, and a bit of shredded cheese. Roll up and put seam-side down in a greased baking dish. Do this until you fill the dish. Cover the enchiladas with your gravy/sour cream mixture. Cover with more shredded cheese if you like. Cover pan with oiled aluminum foil (keeps the cheese from sticking to your foil). Heat at 350 for about 30 mins, till hot and bubbly.
My sister makes these with canned cream of chicken soup and sour cream mixed in, instead of gravy. I call them "enchiladas gabachas" (basically "white b**ch enchiladas"). They're quite good, so don't pass them by just because I make fun of my sister.
Turkey enchilada recipe, made with leftover turkey, cheese, sour cream, and tortillas. Serve turkey enchiladas with rice or a tossed salad.
INGREDIENTS:
3 cups cooked turkey, shredded
2 cups sour cream
2 cups shredded cheddar cheese
1 teaspoon salt
12 (10-inch) tortillas, corn or flour
1/3 cup corn oil
.
Sauce:
2 cans (4 ounces each) chopped mild green chile peppers
1 clove garlic, minced
2 tablespoons olive oil
2 cups chopped onion
1 teaspoon salt
1/2 teaspoon oregano
1/2 cup water
1 1/2 pounds stewed tomatoes
PREPARATION:
Combine turkey with sour cream, cheese and 1 teaspoon salt. Heat 1/3 cup of oil and dip tortillas in until soft and drain. Stuff with turkey mixture and roll up. Arrange, seam side down, side-by-side in shallow baking pan.
Prepare sauce.
Sauté chiles with garlic in oil. Add stewed tomatoes, onions, 1 teaspoon salt, oregano and water. Simmer uncovered until thick, about 1/2 hour.
Pour the chile sauce over enchiladas and bake at 350° for about 30 minutes, or until hot and bubbly. Let set 5-10 minutes before serving.
OR
INGREDIENTS:
3-4 cups diced, cooked turkey
8 ounce package cream cheese, softened
1/4 cup dairy sour cream
1-2 bunches chopped green onions (optional)
1 chopped green pepper (optional)
3-4 cups shredded monterey cheese and cheddar cheese
1 large can green chile enchilada sauce
Flour tortillas, burrito or enchilada size
PREPARATION:
Combine cream cheese and sour cream. Mix in turkey, onions, and green pepper. Soften the tortillas according to the package directions. Spoon about 1/4 cup of the turkey mixture onto a tortilla, and top that with a small hand-full of cheese.
Roll up the tortilla, with the ends open. Repeat with remaining tortillas. Place rolled tortillas in a greased 12x9 inch baking dish. Pour the enchilada sauce over the tortillas, and top with remaining cheese. Bake at 350 degrees for 35 to 45 minutes, or until hot and bubbly.
OMG this sounds soo good, what a creative idea.
I don't have a recipe, as you can see this is the first I have ever heard of anything like it. I imagine for amounts of things, you could modify a recipe for chicken enchiladas. If you remember what goes in it, add the amount of the most similar ingredient of your recipe, and if there isn't a similar ingredient, add it in a way that makes the most sense.
You could omit the spicy stuff and make this taste very traditional. It would be a great take on a Thanksgiving dinner, giving it all the old familiar flavors served in a new way.
You could also make a cornbread stuffing, flavored with apples, raisins, sage, etc...however you remember it served in your family...only do it meatless and roll this mixture into your enchiladas for a vegetarian alternative to turkey.
Mexican Turkey Enchiladas:
25 min 10 min prep
1 serving
oil
2 corn tortillas
3/4 cup cooked turkey, shredded
1/3 cup cheese (Whatever you like, use low cal or gooey or a raw type Mexican cheese)
1/2 cup lettuce, shredded
1 tomato, chopped
2 green onions, chopped
2 tablespoons sour cream
2 tablespoons guacamole (optional)
1/2 cup hot verde sauce
Heat oil in a fry pan and soften the tortillas, Just takes a minute.
Drain tortillas on a paper towel.
Put half the turkey on one tortilla and top with half the cheese.
Fold the tortilla over the cheese and roll, place.
rolled tortilla, seam side down and place in an oven proof dish.
Repeat with secon enchilada.
Bake in an oven 350F degrees for about 15 minutes or until it is piping hot.
Remove from oven and cover the enchiladas with salsa verde, lettuce and tomatoes and green Onion.
If you would rather have the salsa hot add it to the enchiladas before baking and then add the lettuce tomatoes & green onion just before serving.
Garnish with sour cream and guacamole.
Serve it piping hot.