Nations Best® Recipes
Tex Mex Turkey, Chile & Cheddar Enchiladas
6
Celebrate your own fiesta!
Nations Best® moist, flavorful seasoned turkey makes a mean enchilada with this spicy, homemade chile sauce. Instead of cheddar, try Monterey Jack or a combination of your favorite grated cheeses. Dont have corn tortillas on hand? Wrap it to go with your choice of other holders from tacos to pita bread.
Nations Best® moist, flavorful seasoned turkey makes a mean enchilada with this spicy, homemade chile sauce. Instead of cheddar, try Monterey Jack or a combination of your favorite grated cheeses. Dont have corn tortillas on hand? Wrap it to go with your choice of other holders from tacos to pita bread.
Meat Suggestions
Ingredients
- Chile Sauce
- 2 Tbsp olive oil
- 2 cans (each 4 oz) diced green chiles
- 1 clove garlic, minced
- 1 1/2b stewed tomatoes
- 2 c chopped onions
- 1/2 tsp dried oregano
- Salt, to taste
- 3 c shredded Nations Best® Seasoned Turkey Breast
- 2 c sour cream
- 2 1/2 grated Cheddar cheese
- Salt, to taste
- About 1/3 c peanut or grape seed oil, more if necessary
- 12 (10-inch) corn tortillas
- 2 Tbsp chopped cilantro leaves, for garnish
Directions
- Prepare the chile sauce. Heat the oil in a heavy saucepan over medium heat. Add the chiles and garlic, and cook, stirring, for 5 minutes. Stir in the stewed tomatoes, onions, oregano, salt, and 1/2up of water. Simmer, uncovered, until thick, about 30 minutes. Reserve.
- Combine the turkey, sour cream, 2 cups of the cheese and the salt in a bowl.
- Heat 3 tablespoons of the oil in a skillet over medium-high heat. Cook a tortilla in the oil for about 5 seconds to soften it. Remove to paper towels to drain. Repeat with the remaining tortillas, adding more oil to the skillet if necessary.
- Preheat the oven to 350 degrees F.
- Stuff the tortillas with turkey mixture and roll up. Arrange, seam side down, side-by-side in an oiled shallow baking dish. Pour the reserved chile sauce over the enchiladas and sprinkle with the remaining 1/2up of cheese.
- Bake until hot and bubbly, about 30 minutes. Let stand 10 minutes before serving. Serve garnished with the chopped cilantro.