Mexican Cooking – Turkey Enchiladas

Turkey Enchiladas

Looking for a recipe for your leftover Thanksgiving turkey? Here’s an easy dish you can make with either turkey or chicken. You can use canned enchilada sauce also which can be found in the Mexican food section of your grocery store.

Ingredients

12 6 inch corn tortillas

2 cups chopped cooked turkey or chicken

1 3 oz package cream cheese, softened

1 cup sour cream

1/4 cup onion, finely chopped

1 16 oz can of tomatoes

1 4oz can diced green chile peppers

1 cup shredded Monterey Jack cheese

1/2 tsp coriander seed

1/2 tsp salt

Directions

In a blender add the can of undrained tomatoes, chile peppers, coriander seed and salt. Blend until smooth. Add in the sour cream and blend. Set aside. In a mixing bowl combine the turkey, onion, and cream cheese.

Heat the tortillas – In a skillet heat 2 tbs of cooking oil. Dip the tortillas, one at a time, in the hot oil for about 1o seconds. They should be limp. Drain on a paper towel.

Next, spoon the turkey mixture onto each tortilla. Roll the tortilla and place seam side down in a 13×8 inch baking dish. Pour the tomato and chile mixture over the tortillas. Cover the pan with aluminum foil. Bake in a 350 degree oven for about 30 minutes or until heated through. Remove foil and sprinkle with cheese. Continue cooking until the cheese is melted. Serves six.

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