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Turkey Enchiladas

10
Category : Turkey

Yield: 4 servings

Ingredients (Help):
1/2 c Vegetable oil
12 Six-inch corn tortillas
3 c Cooked turkey in 1/3" pieces
10 oz Extra-sharp Cheddar; grated
1 c Finely-chopped red onion
1/3 c Finely-chopped fresh
-coriander; plus
Coriander sprigs; for
-garnish
2 c Quality enchilada sauce
2 Avocados; for garnish

In a small skillet heat the oil over moderately-high heat until it is hot
but not smoking, in it cook the tortillas, 1 at a time, for 5 seconds, or
until they are softened but not crisp, and transfer them with tongs,
letting the excess oil drip off, to paper-towel-lined baking sheets to
drain. On each tortilla mound 1/4 cup of the turkey, 1 tablespoon of the
Cheddar, 1 tablespoon of the onion, and 1 teaspoon of the chopped
coriander, roll up the tortillas jelly-roll fashion, and arrange the
enchiladas, seam-sides down, in a shallow 3-quart baking dish. Pour the
chili sauce over the enchiladas. To freeze the dish, wrap the dish tightly
with aluminum foil and label. To cook from the freezer, preheat the oven to
375 degrees. Bake in covered pan for 40 minutes. Uncover and sprinkle with
the remaining 2 1/4 cups Cheddar and bake at 350 for 15 to 20 minutes more,
or until the cheese is bubbly. Sprinkle the enchiladas with the remaining
chopped coriander. Serve the enchiladas garnished with the avocado, peeled
and diced, and the coriander sprigs. This recipe yields 4 to 6 servings.


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