Creamy Turkey Enchiladasenchiladas 1.00 large spanish onion, thinly 1.00 sliced 2.00 tablespoon butter 3.00 cup cooked turkey, diced 1.00 jar pimento, drained 8.00 oz cream cheese,, in 1-inch 1.00 chunks 1.00 salt to taste 1.00 pepper to taste 12.00 soft corn tortillas 1.00 oil 0.50 cup whipping cream 0.50 lb monterey jack cheese, 1.00 shredded In a medium skillet, cook onions in butter until they just begin to brown. Remove from heat and stir in turkey, piemento, and cream cheese. Stir to melt cheese slightly, adding salt and pepper to taste. This is the filling. Ready a 13x9 inch pan or baking dish. In small, tortilla-sized skillet, heat about 1/4 inch salad oil over medium heat. When it begins to sizzle, drop in a tortilla and fry a few seconds until it blisters. Remove from oil to paper towels. (Use tongs.) It should be soft enough to roll. Lay about 1/2 cup filling down center of tortilla and lap edges over it. Place seam side down in pan. Repeat procedure for all tortillas and filling. May cover and refrigerate at this point. Preheat oven to 375øF. Pour cream over tortillas to moisten. Cover completely with shredded cheese. Bake 20-30 minutes or until cheese bubbles. Should cover during first half of cooking. From: Christmas Memories Cookbook Mystic Seaport Members Mystic Seaport Museum Stores, Inc., 1985 Entered by: Lawrence Kellie Sun 10-13-1996 at 14:14:09 From: Lawrence Kellie Date: 11-09-96 (08:40) Winquest Pc (342) Home_cooki |
