Turkey Enchiladas
By
Cathy Milne
@BaggLady
1
These came about when I wanted to do something a little different with leftover turkey after Thanksgiving. Now my family requests I roast a turkey several times a year just so they can eat these enchilladas.
Rating:
★★★★★ 1 vote5
Comments:
Serves:
6 people; 2 each
Prep:
30 Min
Cook:
45 Min
Method:
Bake
Ingredients
-
1 pkg(12) white or yellow corn tortillas, uncooked
-
1/2 ccanola oil ,approx
-
3 cturkey, off of the carcass
-
2 can(s)green enchilada sauce
-
1 to 2 lbmushrooms sliced
-
1 cblack olives (sliced or chopped)
-
1 mediumonion (chopped)
-
2 ccheddar cheese, shredded
-
2 cpepper jack cheese, shredded
How to Make Turkey Enchiladas
- Get ready to load the tortillas by placing each filling into separate bowls. Next, place these bowls side by side; making an "assembly-line". (I put enchilada sauce (in a pie plate), tortillas, turkey, cheese, onions. peppers etc and an open can of sauce for pouring over the rolled enchiladas.
- Preheat oven to 325 degrees
- Prepare 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. - Pour small amount of cooking oil into frying pan, heat until it sizzles.
- When 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).
- When 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.
- Place tortillas into the baking pan. Holding one side, let the other rest on a the edge of the pan (against other enchiladas beginning with the second). Fill the tortilla with meat, cheese, etc. fold the edges one over the other to create a roll.
- When the pan is full with enchiladas placed tightly together then pour sauce over the whole pan. Add cheese onto the top.
- Cover 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.
- Take out of the oven, palce on cooling racks and let sit at room tempurature for ten minutes before serving.
Enjoy!
