Featured Pinch Tips Video
- 1 pkg
- (12) white or yellow corn tortillas, uncooked
- 1/2 c
- canola oil ,approx
- 3 c
- turkey, off of the carcass
- 2 can(s)
- green enchilada sauce
- 1 to 2 lb
- mushrooms sliced
- 1 c
- black olives (sliced or chopped)
- 1 medium
- onion (chopped)
- 2 c
- cheddar cheese, shredded
- 2 c
- pepper jack cheese, shredded
3Prepare pans 1 for baking & 1 for precooking tortillas.
1-line one rectangle pan with aluminum foil (heavy duty is best)
2- heat cooking oil in small frying pan.
Prepare a plate for draining tortillas such as cheese cloth, paper towels etc. Have enough to put between layers of tortillas. Place this next to the frying pan and assembly line.
5When oil is hot place one tortilla in the oil. Only let the oil heat the tortilla for a few seconds (if over cooked they will be stiff; not roll-able). Using an edge turner (spatula) to press the tortilla under the oil; quickly remove the tortilla from the oil and place on the covered plate to drain. I usually place four tortillas on the plate (spread out around the perimeter).
6When done with tortillas move to the assembly line. Pour some enchilada sauce in a pie plate for dipping the tortillas. Make sure the tortillas are completely covered with sauce.
8When the pan is full with enchiladas placed tightly together then pour sauce over the whole pan. Add cheese onto the top.
9Cover the pan with aluminum foil and put into the preheated oven. Two to three minutes before they the enchiladas are finished cooking remove the foil & place on top shelf to broil the cheese until golden brown.