Great turkey enchiladas

6 Servings

Ingredients

Quantity Ingredient
3 pounds Skinless boneless turkey
16 ounces Canned tomatoes
1 cup Onion; minced
1 tablespoon Garlic; minced
1 teaspoon Salt
¼ teaspoon Ground cumin
¼ teaspoon Ground coriander
4 ounces Canned diced mild green chiles
1 cup Cream
12 Corn tortilla
1 cup Jack cheese; grated
1 cup Cheddar cheese; grated
½ cup Sour cream
½ cup Sliced pitted black olive
¼ cup Scallions; minced

Directions

COMBINE TURKEY, TOMATOES, ONIONS, GARLIC, SALT, CUMIN, AND CORIANDER IN A LARGE SAUCEPAN, OVER A MODERATE FLAME HEAT TO A BOIL , REDUCE HEAT, COVER, AND SIMMER FOR 2 HOURS, UNTIL TENDER REMOVE FROM HEAT, COOL REMOVE TURKEY, SEPARATE INTO SHREDS WITH A FORK, SET ASIDE REDUCE LIQUID TO 2 CUPS STIR IN CHILES POUR INTO A 9x13x2-INCH BAKING DISH HEAT CREAM IN A SKILLET, OVER A MEDIUM FLAME SOFTEN TORTILLAS IN HEATED CREAM, 1 AT A TIME PLACE ⅓ CUP TURKEY ONTO EACH TORTILLA ROLLUP AND PLACE INTO BAKING DISH TOP WITH GRATED CHEESES POUR REMAINING CREAM OVER ALL BAKE @ 375 DEGREES FOR 25-45 MINUTES REMOVE FROM OVEN ALLOW TO STAND FOR 15 MINUTES BEFORE CUTTING GARNISH WITH SOUR CREAM, OLIVES, AND SCALLIONS SERVE HOT Recipe by: TJ Hill - Appetites Catered Posted to MasterCook Digest by "Christopher E. Eaves" <cea260@...> on Sep 14, 1998, converted by MM_Buster v2.0l.

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