Need a simple recipe for turkey meat
57Turkey-Green Chile Enchiladas
Leftover turkey? Mix it with cheese, chiles and cumin for delicious hot and spicy enchiladas.
Prep Time:20 minStart to Finish:1 hr 5 minMakes:8 servingsSauce2 tablespoons vegetable oil1 large onion, finely chopped (1 cup)2 cloves garlic, finely chopped1 cup chicken broth2 tablespoons semisweet chocolate chips1 tablespoon ground ancho chiles1 teaspoon ground cumin1/2 teaspoon salt1 can (28 oz) Muir Glen® organic fire roasted crushed tomatoes, undrainedEnchiladas2 cups shredded cooked turkey1 cup sour cream1 1/2 cups shredded Cheddar cheese (6 oz)2 cans (4.5 oz each) Old El Paso® chopped green chiles, undrained1 package (11.5 oz) Old El Paso® flour tortillas (8-inch; 8 tortillas)1 cup shredded pepper Jack cheese (4 oz)1. Heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.2. In 12-inch skillet, heat oil over medium-high heat. Add onion and garlic; cook about 1 minute, stirring frequently, until onion is tender. Stir in remaining sauce ingredients. Heat to boiling. Reduce heat to low; cook uncovered 15 minutes, stirring occasionally.3. In medium bowl, mix all enchilada ingredients except tortillas and pepper Jack cheese. Spread about 1/2 cup turkey mixture over each tortilla; top with 2 tablespoons sauce. Roll up tortillas; arrange seam sides down in baking dish. Pour remaining sauce over tortillas. Top with pepper Jack cheese.4. Spray sheet of foil with cooking spray; place sprayed side down over baking dish. Bake 30 to 45 minutes or until thoroughly heated.
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