Turkey Enchiladas Easy and Delicious
A Great Way To Use Leftovers But Good Enough To Make On Its Own
Enchiladas are stuffed and rolled tortillas baked in a sauce. The two types of sauces are "red" with a tomato base and "green" with a tomatillo (a little fruit that looks like a green tomato) base. The chicken enchiladas in this recipe uses a delicious green sauce, but there's a bonus recipe in this lens that is a vegetarian enchilada. It features a red sauce. But wait there's more! Most Mexican restaurants serve all of their dishes with the traditional sides of refried beans and rice. I like to serve my Enchiladas with a wonderful citrus salad, which I've also included in this lens.
3 things you should know about MY Turkey Enchiladas
You can make them with chicken, pheasant, or quail.
They taste even better the next day.
They're comfort food!
No Way, Jose! - A little music to listen to while preparing your Enchiladas
Jose Feliciano, Ricky Martin and Carlos Santana on one stage! Listen while you cook...
The Tortilla Stuffing:
1 Cup diced turkey, chicken, pheasant or quail
1/2 Cup diced onion
1/2 Cup grated Cheddar Cheese
1/2 Cup Chicken Broth (go with organic)
1 small can Green Salsa (medium temperature); tomatillo base
1 Cup plain yogurt
6 Corn Tortillas
1/2 Cup grated Cheddar Cheese
Assembling and Baking
Blend all sauce ingredients on low speed in a blender.
Mix the tortilla stuffing.
Slightly heat a couple of tablespoons of oil in a small pan. Turn off heat.
Dip a corn tortilla in the oil, then fill with 2 Tablespoons of stuffing. Roll and place seam-side down in a small casserole dish. Continue with the rest of the tortillas and filling.
Pour sauce over the top of the tortillas. Cover with aluminum foil and bake in a preheated oven at 375 degrees for 15 minutes or until bubbling. Take off aluminum foil and sprinkle 1/2 Cup of grated cheese on top. Return to oven for 5 minutes. Let rest for 5-10 minutes before serving.
Serve with extra salsa on the side, either chunky tomato or tomatillo green salsa.
Accompany with orange/onion salad.
Diamond J Vegetarian Enchiladas with Red Enchilada Sauce
The Diamond J Ranch is the guest ranch I grew up on. For more stories about my adventures there check out the featured lens below on Dude Ranch Cooks.
Note: You can make these either with flour tortillas for a result more like stuffed cannelloni or corn tortillas for more of the Mexican flavor. I prefer the latter. This recipe is for 18 corn tortillas.
1 large carton small curd cottage cheese
1 pint sour cream or 2 cups plain yogurt
1 bunch green onions, chopped
1 small can chopped green chilis
Assemble like the Enchiladas above, dipping the tortillas in slightly warmed oil and placing seam-down in a baking dish.
Blend sauce and pour over stuffed tortillas
1 can tomato sauce
1 can hot enchilada sauce
Sprinkle grated jack cheese over the casserole and back in a 350 degree oven for 30 minutes or until bubbly. Let stand for 5-10 minutes before serving.
Red or Green?
Enchiladas are served in either a red (tomato based) sauce or a green (tomatillo) sauce.
Which do you prefer?
Orange and Red Onion Salad - Please no rice and beans!
Make a tossed green salad with romaine, bib, baby greens, or spinach. Slice oranges and red onions. Marinate in a good vinaigrette such as Paul Newman's dressing. Place oranges/onions on lettuce and serve.
An alternative citrus salad is lettuce greens with fresh grapefruit segments, and avocado slices. Mix some of the grapefruit juice with the Italian Dressing and dress the salad.
Salsa is optional with enchiladas. I like salsa if the chicken enchiladas are a bit on the dry side.
If you can't eat salsa, you can watch the movie instead.
Did You Know...
Food from the Americas more than doubled the food options in Europe after Christopher Columbus opened up European exploration in 1492. Corn, tomatoes, pumpkins, chocolate, avocados, pineapples and chiles were just a few varieties that found their way back to Europe.
Dinner and a Movie
This is a latin movie starring Penelope Cruz who ends up with her own cooking show featuring chiles. Hot! Hot! Hot!!
One of the great Mexican classics sharing hispanic culture with kids.
My kids' favorite when we were living in Mexico.
Are you ready for dinner yet?