RECIPES
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RECIPES |
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After Thanksgiving Turkey Enchiladas
Pair with a delicious Deaver Vineyards Sauvignon Blanc or Orange Muscat (Available ONLINE)
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Thanksgiving Turkey dinner and all the trimmings are so delicious and comforting to eat. But, a few days after we are always looking for something different to do with the leftovers. Here is a quick and simple way to delight the family without them knowing they are eating leftover turkey...again. |
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Ingredients: Method: Preheat oven to 350 degrees. Lightly grease six individual gratin baking dishes. Spoon more enchilada sauce over rolled enchiladas and sprinkle more cheese over each filled dish. Place dishes on a cooking sheet and place in the oven. Bake for 20 minutes or until cheese is melted. Garnish with chopped green onion, sliced black olives, and a dollop of sour cream. Enjoy with a glass of Deaver Vineyards Sauvignon Blanc or Orange Muscat and a green salad. Serves 6 Tested and contributed by Kristi Santens
2 cups shredded Mexican Blend Cheese
12 (6 inch) corn tortillas
1 (19 oz) can red enchilada sauce
1 onion, chopped
4 cups cooked turkey, chopped
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 (2oz) can sliced black olives
3/4 cup chopped green onion
Cilantro, chopped
Sour cream
In a bowl mix chopped turkey meat, onions, cumin, and chili powder. Place tortillas in paper towels and soften in microwave for 30 to 40 seconds. Assemble tortillas, turkey mixture, cheese, and enchilada sauce and baking dishes. To assemble place tortilla on clean surface with a spoon, spread a portion of enchilada sauce on tortilla. Place a portion of the turkey mixture in the middle of the tortilla, sprinkle with cheese. Roll up and place in greased gratin dish. Repeat placing two enchiladas in each gratin dish.