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Receta Chili Verde Turkey Enchiladas
by Kristy Brazelton

Chili Verde Turkey Enchiladas

My family loves Mexican food. We have so much left over turkey & the kids were revolting on eating anymore traditional turkey dinner. So I made these enchiladas. They really hit the spot with the cold weather.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Mexico Mexican
Tiempo para Cocinar: Raciónes: 8

Va Bien Con: guacamole, sour cream

Wine and Drink Pairings: Cerveza

Ingredientes

  • 4 cups minced cooked turkey meat (I used dark & white meat)
  • 2 24-32 oz cans chili verde sauce
  • 3 cups Mexican shredded cheese blend
  • 1 large white onion minced
  • 8 large flour tortillas
  • 1/2 cup toasted pepitas (pumpkin seeds)
  • 1 bunch green onions chopped
  • 1 bunch cilantro, cleaned, stems removed & leaves coarsley chopped

Direcciones

  1. Pre-heat oven to 375 degrees
  2. Spray a 9 x 13 pan with non-stick pan spray
  3. Pour about 1/2 of 1 can of sauce into bottom of 9 x 13 pan
  4. Mix turkey, onion, 1 1/5 cups cheese & remaining 1/2 can green sauce.
  5. Roll tortillas with turkey mixture & lay seam side down in pan. You may need to squish them into the pan a little.
  6. Pour remaining can of sauce over the enchiladas.
  7. Top with remaining cheese & then pepitas & green onions.
  8. Bake for 45-60 minutes or until on top. (Can bake covered or uncovered. I prefer uncovered because I like the cheese top to get a little cruchy.)
  9. Top with cilantro & serve