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INGREDIENTS:
2 lbs. cooked turkey ( light and dark meat )
16 corn tortillas
1 15oz. can Las Palmas green sauce
2 cups water
6 oz. grated Mexican cheese
1 teaspoon cumin
1 table spoon chili powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon Mexican oregano
1 cup vegetable oil
METHOD:
In a 12in. skillet, add turkey, water, salt, pepper, chili powder, cumin, onion
powder and oregano. Cook on medium heat for 20-30 minutes to allow the turkey to
absorb the seasoning and to shred letting the water evaporate. Note: shredding
is done by breaking down the turkey with a wood spatula. Let the mix cool while
you heat the oil in an 8in. skillet. Using a thermometer, heat oil to 350
degrees and par fry the tortillas ( about 20-30 seconds each ) You only want the
tortillas partially cooked, they should still be pliable. Stack your tortillas
on a plate and get ready to assemble your enchiladas.
Preheat your oven to 350 degrees.
Spoon about 1/2 a cup of green sauce into the bottom of a casserole dish big
enough to fit 16 enchiladas ( 9 x 11 ) and spread to coat the bottom. Assemble
the enchiladas by placing 1/8th pound of the turkey into each tortilla and
placing them into your casserole dish. You need to place them parallel to the
long side of the dish so you can get 2 equal rows with 8 in each row. Pour
remaining green sauce to cover the enchiladas and sprinkle with cheese and bake
for 30 minutes. Remove from the oven and let stand for 5-10 minutes. Serve with
your favorite rice and beans. Enjoy.
I hope you like these as much as I do!
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