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Mon Dec 31, 2012, 09:31 PM

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.

*heaven*

Happy New Year

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Reply Just made Turkey Enchiladas... YUM! (Original post)
Lisa0825 Dec 2012 OP
eridani Dec 2012 #1
Lisa0825 Dec 2012 #2
Warpy Dec 2012 #3
Lisa0825 Dec 2012 #4
KC Jan 2013 #5

Response to Lisa0825 (Original post)

Mon Dec 31, 2012, 10:46 PM

1. This will make a nice change of pace from my usual red enchilada sauce

Thanks for posting.

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Response to eridani (Reply #1)

Mon Dec 31, 2012, 10:50 PM

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.

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Response to Lisa0825 (Original post)

Mon Dec 31, 2012, 10:51 PM

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.

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Response to Warpy (Reply #3)

Mon Dec 31, 2012, 11:26 PM

4. Mmmm... I have had carnitas, but not with turkey. I may have to try that with chicken! nt

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Response to Lisa0825 (Original post)

Tue Jan 1, 2013, 01:16 AM

5. Oh yum!!

Just reading it made my mouth water! lol

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