Turkey
- Prep time: 10 min.
- Cooking time: 20 min.
- Servings: 4
Turkey Enchiladas with Monterey Jack
Mexican turkey enchiladas!
Ingredients
| 2 cups |
shredded cooked turkey or chicken meat Granny's Turkey Boneless Breast |
| 1-217 ml can | peeled green chilies |
| 1 bunch | green onions, chopped |
| 1 1/2 cups | Monterey Jack |
| 2 cups | tomato sauce |
| 1 tsp | oregano |
| 1/2 tsp | ground cumin |
| 1/4 tsp | ground cloves |
| 4-10 inch | flour tortillas |
Directions
Preheat oven to 350 degrees F. In a bowl, mix the turkey, chilies, onion and ¾ of the grated cheese. In another bowl combine tomato sauce with oregano, cumin and cloves. In a 10x14 inch roasting pan pour 1/8 of an inch of tomato sauce. Place equal amounts of turkey mixture into the center of each tortilla. Fold ends and then roll tortilla closed. Place filled tortillas into roasting pan and pour remaining tomato sauce on top. Sprinkle with remaining ¼ of grated cheese and bake for 20 minutes. Cut enchiladas into thirds and serve hot.
Recipe courtesy of Chef Jason Wortzman.
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Granny's Poultry
4 servings
2.84
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