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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/3 Cup yellow or red onion -- chopped

  3. 1 Tablespoon butter

  4. 2 Cups Turkey -- cooked and shredded

  5. 1 Can stewed tomatoes -- (8 ounce)

  6. 1/4 Cup mild or hot salsa

  7. 1 Can diced green chilies -- (4 ounce)

  8. 1/4 Teaspoon chili powder

  9. 1 Can enchilada sauce -- (11 ounce)

  10. 8 corn tortillas

  11. 1/4 Cup salsa -- hot or mild

  12. 3/4 Cup Monterey cheese -- shredded

  13. Sour cream as needed

  14. Ripe olives -- whole as needed

  15. 2 avocados -- halved, peeled,

  16. pitted and sliced into crescents

  17. Guacamole as needed

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 degrees F. In a large skillet, saute onion inbutter until softened. Add next 5 ingredients and heat through. Keepwarm over low heat. Cover the bottom of a 12 x 8 x 2-inch baking panwith half the enchilada sauce. One at a time, dampen each tortillawith water and heat on both sides in a hot, ungreased skillet untilsoft and pliable. Place 1/4 cup turkey mixture on each tortilla androll; place in baking dish. Repeat. Top with remaining enchiladasauce, salsa, and cheese. Cover and bake until heated through (15minutes). Garnish with sour cream, avocado crescents and ripe olives.

  2. Serve with Spanish rice and guacamole.

  3. Makes 4 servings

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