Thursday, March 8, 2012
Day 29: Turkey Enchiladas
While trying to come up with ways to use the tons of leftover turkey we ended up with, my Aunt Nicky mentioned how easy enchiladas were. I had never made them, so it was worth a shot. We love Mexican food just as much as any other here, and since the best authentic place closed down recently, we've really been craving it.
I altered a couple recipes (all I could find were for chicken so I improvised) to match what we already had on hand, 'cept the tortillas which Jason had to run to the store for. These quite possibly are the best I've ever eaten. I'm not sure if it was the way the turkey was cooked or I'm getting better at figuring out what ingredients go with the others. Either way, these rocked!
I simply mixed the turkey, butter, cheddar, sour cream, and onion in a bowl; rolled 'em into tortillas; put them in a prepped baking dish, topped with homemade salsa, covered in aluminum foil and baked.
Then, I removed the foil topped with more cheddar and back into the oven to let that melt and the edges to get crisp.
Very simple but oh so good!!
I'm starting to find it difficult to buy pre-made meals anymore; and that's OK!
1 Tbsp butter, softened
4 cups cooked and shredded turkey
3 cups grated cheddar cheese
1 1/2 cups sour cream
1/2 small onion, finely chopped
Salt and black pepper
6 8-inch flour tortillas
2 cups salsa (I made my own, but store bought is fine)
1. Preheat your oven to 350 degrees F.
2. Grease a 9x13 baking dish with the butter and set aside.
3. In a large bowl, mix the chicken, 2 1/2 cups of the grated cheese, sour cream, onion, and some salt and pepper. Mix well.
4. Place the tortillas on a work surface and spoon about 1 cup of the chicken mixture onto the center of each one. Roll them up and place into the prepared baking dish, seam side down. (It will be a tight fit.)
5. Scatter the salsa over the top.
6. Cover with aluminum foil and bake until heated through, about 40 minutes.
7. Remove the foil and sprinkle the remaining cheddar cheese over the whole top. Return to the oven until the cheese is melted and the edges of the tortillas are just beginning to get crisp, about 5 to 8 more minutes.
8. Serve hot.