Best Turkey Enchiladas

Best Turkey Enchiladas

I absolutely adore Thanksgiving - I believe one good reason I do is mainly because I like turkey so very much. On that point there are not too many food items available which are as delightful, and offer this kind of fantastic abundance to use. I you should not think about the roast turkey as offering left overs - of it just as pre-planning a few dishes ahead of time. Certainly I cook turkeys for the Thanksgiving holidays, however I cook them other times of year on top of that.

If you are looking to increase any variety of Christmas turkey dishes - this is certainly one of the first you may want to file in your box. The following wonderful recipe is rich and comforting, chock full of turkey as well as slathered with a delicious black bean and corn salsa combination that will function as the enchilada red sauce. Cover the whole thing with a nice covering of cheese, and the delectable, delicious end result is hard to refuse.

The Thanksgiving holiday will not be your only period for turkey based meals, and please don't feel you are confined to making use of only conventional thanksgiving holiday turkey recipe flavors. Begin using any leftover turkey (or maybe chicken if you would like), and create a wholly fresh casserole that's the furthermost thing from seeming like left overs as they can be.

Will serve Eight

* 1 (4 oz .) can o c hopped green chile peppers, drained
* 4 ounces cream cheese, softened
* 1/2 teaspoon ground cumin
* 2 cups chopped cooked turkey or chicken
* 1/2 a small onion, diced
* 2 small garlic cloves, minced
* 8 (8 inch) flour tortillas
* 1 (16 oz .) jar salsa
* 1 (16 oz) can black beans, undrained
* 1 can corn, drained
* 1 cup grated Monterey Jack cheese

Serve along with: additional salsa, black olives, chopped green onion and further shredded Monterey Jack cheese

Instructions

1. Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking dish.

2. Inside a medium bowl, Stir together chile peppers, cream cheese, cumin, onion and garlic. Mix in chopped turkey.

3. Put the tortillas into a microwave. Warm for 1 minute, till the tortillas are softened. Spread approximately 2 tablespoons of the chile pepper mixture upon each tortilla, and roll-up. Put the rolled up tortillas, seam-side down, in single layer into the prepared casserole dish.

4. Inside a medium mixing bowl, blend the salsa, beans together with corn. Spoon the mix on the enchiladas. Sprinkle the top with the cheese.

5. Bake for 20 minutes inside the preheated oven, or until interior is bubbly and lightly browned.