Great Turkey Enchiladasenchiladas 3.00 lb skinless boneless turkey 16.00 oz canned tomatoes 1.00 cup onion; minced 1.00 tablespoon garlic; minced 1.00 teaspoon salt 0.25 teaspoon ground cumin 0.25 teaspoon ground coriander 4.00 oz canned diced mild green chiles 1.00 cup cream 12.00 corn tortilla 1.00 cup jack cheese; grated 1.00 cup cheddar cheese; grated 0.50 cup sour cream 0.50 cup sliced pitted black olive 0.25 cup scallions; minced COMBINE TURKEY, TOMATOES, ONIONS, GARLIC, SALT, CUMIN, AND CORIANDER IN A LARGE SAUCEPAN, OVER A MODERATE FLAME HEAT TO A BOIL , REDUCE HEAT, COVER, AND SIMMER FOR 2 HOURS, UNTIL TENDER REMOVE FROM HEAT, COOL REMOVE TURKEY, SEPARATE INTO SHREDS WITH A FORK, SET ASIDE REDUCE LIQUID TO 2 CUPS STIR IN CHILES POUR INTO A 9x13x2-INCH BAKING DISH HEAT CREAM IN A SKILLET, OVER A MEDIUM FLAME SOFTEN TORTILLAS IN HEATED CREAM, 1 AT A TIME PLACE 1/3 CUP TURKEY ONTO EACH TORTILLA ROLLUP AND PLACE INTO BAKING DISH TOP WITH GRATED CHEESES POUR REMAINING CREAM OVER ALL BAKE @ 375 DEGREES FOR 25-45 MINUTES REMOVE FROM OVEN ALLOW TO STAND FOR 15 MINUTES BEFORE CUTTING GARNISH WITH SOUR CREAM, OLIVES, AND SCALLIONS SERVE HOT Recipe by: TJ Hill - Appetites Catered Posted to MasterCook Digest by "Christopher E. Eaves" |
