Monday, December 19, 2011

Best Turkey Enchiladas

Best Turkey Enchiladas

I really like the Thanksgiving holidays - and I think one good reason I really do is that I love turkey so much. On that point there typically are not very many foods available which you'll find so delectable, and allow a real amazing bonus to utilize. I really don't think about the baked turkey as giving left overs - about a roast turkey like pre-planning several meals in the future. Naturally I cook turkeys all through the Christmas holidays, however cook them other of year besides.

If you'd like to increase any assortment of Thanksgiving holiday turkey recipes -- this is one of the first you must file in your box. The following excellent casserole recipe is definitely rich and comforting, absolutely full of turkey and then lavished by using a superb black bean and corn sauce blend that functions as the enchilada red sauce. Cover the complete dish using a nice coating of cheese, and then the rich, delicious outcome is difficult to resist.

The Thanksgiving holidays seriously isn't the one time period for turkey based meals, and please do not feel you're restricted to utilising only classic thanksgiving holiday turkey recipe flavors. Take advantage of any remaining turkey (and also chicken if you wish), and then make a completely different meal that is the farthest thing from seeming like left overs as they possibly can.

Serves Eight

* 1 (4 oz .) can diced green chile peppers, drained
* 4 oz cream cheese, softened
* 1/2 tsp ground cumin
* 2 cups chopped cooked turkey or chicken
* 1/2 a small onion, diced
* 2 small garlic cloves, chopped
* 8 (8 inch) flour tortillas
* 1 (16 oz .) container salsa
* 1 (16 oz .) can black beans, undrained
* 1 can corn, drained
* 1 cup grated Monterey Jack cheese

Serve along with: extra salsa, black olives, diced green onion and additional shredded Monterey Jack cheese

Directions

1. Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking dish.

2. In a medium bowl, blend chile peppers, cream cheese, cumin, onion and garlic. Stir in chopped turkey or chicken.

3. Put the tortillas into a micro wave. Heat for 1 minute, or up until the tortillas are softened. Spread about 2 tablespoons the chile pepper mix on to each tortilla, and then roll up. Place the rolled tortillas, seam-side to the bottom, in single layer into the oiled casserole dish.

4. In a medium mixing bowl, blend the salsa, beans together with corn. Spread the mixture over the enchiladas. Spread the top with cheese.

5. Bake Twenty minutes inside pre-heated oven, or until bubbly and lightly golden brown.

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