Wednesday, January 1, 2014

Turkey Enchiladas, Original or Creamy Style

Enchilada, rice, and beans.
Enchilada, rice, and beans. (Photo credit: Wikipedia)
Got turkey? Got vegetable leftovers? Got enchiladas, baby!

Original Turkey Enchiladas

·       About 2 ½ cups diced, cooked turkey

·       1 dozen corn or flour tortillas

·       1 (28 oz.) can red or green enchilada sauce

·       (1/2 cup to 1 cup fresh or cooked vegetables)

·       2 cups shredded cheese
Pre heat oven to 350*.
Heat tortillas in a pan until soft. Allow to cool. Center ¼ cup of turkey on one side, a small amount of vegetables, a sprinkle of shredded cheese. Roll until the seam is facing downward. Place in a lasagna pan or similar.
Pour sauce over enchiladas. Bake for about 15 minutes until heated thoroughly. Sprinkle the remaining cheese over the top. Continue to heat until cheese is melted which is about another 5 minutes.

Alternatively, layer turkey, shredded cheese, and heated tortillas in the pan, like a lasagna.

Creamy Turkey Enchiladas

·       About 2 ½ cups diced, cooked turkey

·       1 can cream of chicken soup

·       1 dozen corn or flour tortillas

·       1 (14 oz.) can red enchilada sauce

·       (1/2 cup to 1 cup fresh or cooked vegetables)

·       2 cups shredded cheese
Pre heat oven to 350*.

Blend turkey with cream of chicken soup.

Heat tortillas in a pan until soft. Allow to cool. Center ¼ cup of turkey on one side, a small amount of vegetables, a sprinkle of shredded cheese. Roll until the seam is facing downward. Place in a lasagna pan or similar.
Pour sauce over enchiladas. Bake for about 15 minutes until heated thoroughly. Sprinkle the remaining cheese over the top. Continue to heat until cheese is melted which is about another 5 minutes.

These enchiladas will produce a much creamier product.

Alternatively, layer turkey, shredded cheese, and heated tortillas in the pan, like a lasagna.

 
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