Thursday, July 14, 2011

Turkey Enchiladas

Here's another one of the recipes I cut out of Taste of Home and have been meaning to try. This dish turned out pretty well, however, the creamy sauce that goes on top of the enchiladas was a little sweet for my tastes. If I were to re-make these, I would definitely add some tomatillos or lime juice to that component to combat the sweetness. Other than that, it was great!

As usual, I adapted for my personal preferences and those adaptations are in parentheses.

On a side note...can I just say that I'm quite distraught about the final Harry Potter film coming out?!?!? I'm a fanatic of the books, and while the films are a tad disappointing when you know the detail and depth of the stories in the novels, there's something final and sad about the LAST movie. It's almost like a true I just have to remind myself that I will always have the books to re-visit and re-read over and over and over and over... You get the point. On to the food.

I served these enchiladas with a spicy southwestern slaw that I got from Cara...what a perfect combo!

Terrific Turkey Enchiladas Recipe
(Once again, not my own pic! All credit to Taste of Home.)

Terrific Turkey Enchiladas


1-1/4 cups frozen corn, thawed
1 can (4 ounces) chopped green chilies
1 cup fresh cilantro leaves
1/3 cup heavy whipping cream (I used fat-free half & half)
1/4 teaspoon salt
1/4 teaspoon pepper
(If you like a spicier enchilada, I would maybe add some fresh or pickled jalapenos to this sauce.)


3/4 pound ground turkey
1/3 cup chopped onion
1 garlic clove, minced (I used WAY more...I love garlic!)
1 tablespoon olive oil
3/4 cup salsa
1 tablespoon cornmeal
2 teaspoons chili powder
1-1/2 teaspoons ground cumin
1 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon pepper
6 flour tortillas (8 inches), warmed (I used whole wheat)
1-1/4 cups shredded Mexican cheese blend, divided (I used 2% shredded cheddar)
1/4 cup sliced ripe olives


Place the first six ingredients in a food processor; cover and pulse until blended.

In a large skillet, cook the turkey, onion and garlic in oil over medium heat until meat is no longer pink. Remove from the heat; stir in the salsa, cornmeal and seasonings.

Spoon 1/3 cup turkey mixture down the center of each tortilla; top with 2 tablespoons cheese. Roll up and place seam side down in a greased 11-in. x 7-in. baking dish. Spoon corn mixture over the top; sprinkle with olives and remaining cheese.

Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through. Yield: 3 servings.