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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Turkey Enchiladas Recipe

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This recipe for Turkey Enchiladas is from The Carroll Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Enchilada Filling:
3 c. Shredded Cooked Turkey
2 c. Sour Cream
2 c. Shredded Cheddar Cheese (1/2 lb.)
1 t Salt

Enchilada Assembly:
1/3 c oil
12 Corn Tortillas


Sauce:
1/2 c. Oil
2 Medium Onions
2 Cloves Garlic
2 Sprigs Parsley
2 c. Tomato Paste (1 large, 1 small can)
3 c. Water
2 t. Vinegar
1 t. Salt
1 t. Oregano
2 t. Sugar
1/4 t. Cayenne Pepper
4 t. Chili Powder
1/4 t Cinnamon
2 t. Hershey Cocoa
Directions:
Directions:
Enchilada Assembly:
Combine turkey, sour cream, cheese and salt in a bowl and mix well.

Heat oil in a pan and dip the corn tortillas one at time in the hot oil until they are limp. Place tortilla in a pan and fill with turkey mixture. Arrange with seam down. Top with Enchilada Sauce and sprinkle with cheese. Bake at 350º until heated through, about 20-25 minutes.


Sauce:
Heat oil in skillet and add onion, parsley and tomato paste. Simmer about 3 minutes, then add remainder of ingredients. Bring to a boil, cover, and simmer 15 minutes. Cool a little and run through blender.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Excellent for left-over Thanksgiving turkey. Sauce recipe is on page 50.

 

 

 

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