Saturday, December 13, 2008

Ann's Leftover Turkey Enchiladas

8-10 small corn tortillas
2 c leftover turkey, shredded
1 4-oz can chiles (of desired hotness)
1/4 c sour cream
1 med can of enchilada sauce
1 t cumin or taco seasoning

3/4 c shredded cheddar
For garnish: shredded lettuce, chopped tomato, sour cream

A couple tablespoons of oil for softening tortillas is also used.

In a small bowl, mix the leftover turkey, chiles, sour cream, and cumin or taco seasoning.

Now heat a few T of oil in a large skillet. Heat one or two small corn torillas at a time. This makes them pliable. Leave them there (over med heat) for about 30 seconds. They shouldbe good & soft now. Now, put one to two heaping tablespoons of filling into each tortilla, roll it up and squish it next to other filled tortillas in a small glass dish - I used 8x8". You can double the recipe and fill up a 9x 13" dish and it works just as well. Keep it up till you run out of either filling or tortillas.

Pour enchilada sauce over it all, and sprinkle with shredded cheddar. Bake for about 20 minutes in an oven preheated to 350!, till hot, bubbly and cheese is very melted. If the cheese browns too early, you can cover w/foil.

Serve with heated refried beans, chips & salsa, and garnish plate with shredded lettuce, tomatoes, and a dallop of sour cream.

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