Ingredients: |
Ingredients: 10 flour tortillas
1 16 oz can diced tomatoes (for extra spice get the can with green chilies.)
1 15 oz can tomato sauce
1 c finely chopped green pepper
½ c sliced green onions
¼ c snipped parsley or cilantro
1 tsp chilli powder
½ tsp crushed red pepper
¼ tsp ground cumin
2 c turkey or chicken, cooked and chopped
1 pkg. cream cheese, softened
1 c shredded sharp cheddar cheese
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Directions: |
Directions:Lightly grease pan.
Wrap sack of tortillas in tin foil.
Heat in oven at 350 for 10 minutes.
For sauce, in a saucepan combine undrained tomatoes, tomato sauce, green pepper, onions, parsley/cilantro, chilli powder, red pepper, and cumin. Bring to boil. Reduce heat; simmer, uncovered, 5 min.
For turkey mixture, combine half the sauce, the turkey, the cream cheese, and half the shredded cheese.Spoon about ¼ c of turkey mixture onto each tortilla; roll tortilla. Place tortillas, seam down, in prepared pan.
Bake, covered, in 350 oven for 20 min. Pour remaining sauce over tortillas, sprinkle with remaining cheese, and bake uncovered 8-10 minutes or until sauce is hot |
Personal
Notes: |
Personal
Notes: This has been a favorite with roommates, family, and friends. My favorite memory is of Zatl requesting these enchiladas with Kara’s apple crisp. He offered to buy the ingredients. When I started listing off what we would need, he threw $50 at me. I felt like a very successful “stripper.”
The famous apple crisp recipe is in the dessert section of this book
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This recipe for Turkey (or Chicken) Enchiladas is from