Mon Dec 31, 2012, 09:31 PM
Lisa0825 (12,948 posts)
Just made Turkey Enchiladas... YUM!
This is the fourth year I have made them, and I think this is the best batch so far!
I didn't really take any measurements, so consider all measurements "guesstimates."
I melted about 2 tbsp of butter and sauteed about a half a large onion in it until it was translucent. Then I sprinkled in maybe 1.5 or 2 tbsp of corn starch and blended it in well. Then I added about 1.5 cups of the previously made turkey stock and stirred on medium high until thickened. I sprinkled in of a lot garlic power (because garlic makes everything better!), a little cumin, and a few shakes of light chili powder. Then I added a 28 oz can of La Costena brand green enchilada sauce. I let it all simmer on medium low for about 30 minutes. Then I let it cool while I made the "innards". I finished it by mixing in about 3/4 cup of sour cream and stirring until blended in.
In the meantime, I shredded up the leftover turkey, about an equal mix of light and dark meat (maybe 3 cups shredded?). I shredded and mixed in about 3/4 cup Cacique Queso Quesadilla and about another 3/4 cup of marbled Colby Jack. I added a bunch of garlic (see above), sea salt, some Sazon con Azafran, and about 2/3 cup of sour cream.
I used mostly white corn tortillas, but included a couple of flour tortillas to see which I would like better. Turns out that I liked the white corn better. I put enough filling to generously fill the tortilla while still being able to roll it closed. I placed them seam-side down in a foil pan (9x11 maybe?), threw a bunch of diced tomatoes all over them, and then flooded it with the enchilada sauce. Then I sprinkled about another cup and a half or so of the cheeses over the top.
I put it in the oven at 375 for about 30 minutes, and then let it rest for about another 15 minutes. I thought it didn't look cheesy enough, so I threw a couple more handfuls of the cheese mixture on top.
I served it with some guacamole and yellow rice.
I think I covered it all... let me know if anything isn't clear.
Happy New Year
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Replies to this discussion thread
Just made Turkey Enchiladas... YUM! (Original post)
Response to eridani (Reply #1)
Mon Dec 31, 2012, 10:50 PM
Lisa0825 (12,948 posts)
2. You're welcome!!!
I did a test run also adding avocado to the sauce, and it was good too, but in the end I decided it was better as a garnish than in the sauce.
Response to Lisa0825 (Original post)
Mon Dec 31, 2012, 10:51 PM
Warpy (84,030 posts)
3. Turkey carnitas
are turkey thighs simmered slowly with a little broth, tomatillos and green chiles until the meat is falling off the bone. Then bone it and shred it with a couple of forks, green stuff and all. Use it for tacos, tostadas, tamales, and whatever you'd use pulled pork for in Mexican cooking.
Now that I can't eat wheat, stuff like this is becoming my standard diet.