One word: Yum!
One more word: Scrumptious.
And another: Terrific!
There are many fantastic words to describe these tasty enchiladas. I thought Mommy's enchiladas were the best, never to be topped... but these are so good! Though, they are completely different. Try them. The fresh cilantro is a delicious kick in the face.
Now, when I made these, I grabbed a tube of ground chicken from the freezer because we are out of turkey. I've got to tell you though, I think it was a mystery meat. I cooked the chicken up and it looked like cooked ground beef, not cooked ground chicken. Believe me, they look different.
...but it worked...
Terrific Turkey Enchiladas
serves 6-8
1/4 c. frozen Corn, thawed
4 oz. can Green Chilies
1 c. fresh Cilantro Leaves
1/2 c. Heavy Whipping Cream
1/4 t. Salt
1/4 t. Pepper
1 lb. Ground Turkey
1/3 c. chopped Onion
1 clove Garlic, minced
1 T. Olive Oil
1 c. Salsa
1 T. Cornmeal
2 t. Chili Powder
1 1/2 t. Ground Cumin
1 t. Dried Oregano
1/8 t. Salt
1/8 t. Pepper
6-8 10" Flour Tortillas (depends on how many you have mixture for)
1 1/4 c. shredded Mexican Blend Cheese
1/4 c. sliced Black Olives
Preheat oven to 350 and spray 11"x7" baking dish with non-stick cooking spray.
Place first 6 ingredients in blender and pulse until blended. Set aside.
In a large skillet, cooker turkey, onion and garlic in oil over medium heat until meat is no longer pink. Remove from heat and stir in salsa, cornmeal, and seasonings.
Spoon 1/3 c. turkey mixture down the center of each tortilla; top with 2 T. cheese. Roll up and place seem side down in dish. Pour/Spoon blended corn mixture over the top and sprinkle with remaining cheese and olives. ~The sauce will not cover the entire pan.
Cover and bake for 30 minutes. Uncover and bake 5-10 minutes longer, until heated through.
These were really flavorful and great served with a scoop of Spanish Rice and drop of Sour Cream.
"They tasted fresh - not your everyday enchilada, but in a good way. A very good way" -Boo
Tortilla
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