Post Thanksgiving Enchiladas
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 1 ½ | cups |
turkey
cooked, diced |
*
|
| ¼ | cup |
scallions, spring or green onions
chopped |
|
| 1 | cup |
monterey jack cheese
shredded |
|
| 4 | ounces |
green chili peppers
dried |
|
| ¾ | cup |
sour cream
or plain yogurt |
|
| Sauce | |||
| 2 | tablespoons |
vegetable oil
|
|
| ½ | cup |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 2 | teaspoons |
chili powder
|
|
| ⅔ | cup |
tomato sauce
|
|
| ½ | cup |
chicken broth
|
|
| 1 | teaspoon |
cumin
|
|
| ¼ | teaspoon |
salt
if desired |
|
| 8 | each |
corn tortillas (6-inch)
|
*
|
| 1 | x |
vegetable oil
|
*
|
| 1 | x |
cheese
extra |
*
|
| 1 | x |
avocados
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 355 | ml |
turkey
cooked, diced |
*
|
| 59 | ml |
scallions, spring or green onions
chopped |
|
| 237 | ml |
monterey jack cheese
shredded |
|
| 115.6 | ml/g |
green chili peppers
dried |
|
| 177 | ml |
sour cream
or plain yogurt |
|
| Sauce | |||
| 3E+1 | ml |
vegetable oil
|
|
| 118 | ml |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 1E+1 | ml |
chili powder
|
|
| 158 | ml |
tomato sauce
|
|
| 118 | ml |
chicken broth
|
|
| 5 | ml |
cumin
|
|
| 1.3 | ml |
salt
if desired |
|
| 8 | each |
corn tortillas (6-inch)
|
*
|
| 1 | x |
vegetable oil
|
*
|
| 1 | x |
cheese
extra |
*
|
| 1 | x |
avocados
for garnish |
*
|
Directions
In a bowl, combine the turkey, green onion, cheese, chilies and sour cream or yogurt - set aside.
In a skillet or sauce pan, sauté the onion in the oil until barely softened. Stir in garlic.
Cook for one minute.
Add chili powder, tomato sauce, broth, cumin and salt.
Bring to a boil, stirring.
Remove from heat.
Fry tortillas in oil but just until soft-not crisp.
Dip in the sauce.
Smooth some filling on each tortilla and roll up.
Place seam side down in a baking dish .
Repeat with remaining tortillas.
Spoon remaining sauce over, sprinkle with extra cheese.
Heat at 375℉ (190℃) F for 10 to 15 minutes.
Garnish with avocado and serve.
