recipe makes 6 turkey enchiladas
Enchilada Sauce
14oz can of stewed tomatoes (NOT Italian tomatos with oregano and basil)
1 packet of Taco Seasoning
1 tsp of cumin (or more, to taste)
1 cup of broth - chicken, turkey or veggie
Put all in a blender and blend thoroughly (I left mine going for a few minutes on high)
six 8" tortillas, set to the side to warm to room temperature
2 cups finely chopped leftover turkey meat - light or dark meat, it doesn't matter. Make sure all bones and cartilage are removed before chopping!
14oz can black beans DRAINED
1/2 cup of shredded cheese for filling
1/2 cup shredded cheese for topping
mix well
place a pile of this filling across the tortilla, and roll tightly, careful to keep the filling from falling out the ends. Place snugly next to each other in a 9" square pan
Pour enchilada sauce over the top ad cover with foil
350 for 20 minutes, remove foil, cover with cheese, bake another 10 minutes, turn off oven
let sit in warm oven or out, for another 5-10 minutes
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