 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
Here's a simple enchilada recipe that doesn't use a tomato based or standard enchilada sauce. It's quick to throw together and can easily be adjusted for smaller portions. Ingredients:
1 (4 ounce) can green chilies, chopped and drained |
4 ounces cream cheese, softened |
2 cups cooked turkey or 2 cups cooked chicken, chopped |
64 inches flour tortillas |
1 (16 ounce) jar salsa |
1 (16 ounce) can chili beans, in zesty sauce (optional) |
1 cup cheddar cheese or 1 cup monterey jack cheese, shredded |
Directions:
1. Preheat oven to 350ºF.
2. Lightly grease a 9x13 inch baking dish.
3. In a medium bowl, mix chile peppers and cream cheese.
4. Stir in chopped turkey.
5. Place the tortillas in a microwave oven.
6. Heat for 1 minute, or until the tortillas are softened.
7. Spread about 2 heaping tablespoons of the chile pepper mixture on each tortilla, and roll up.
8. Place the rolled tortillas, seam-side down, in single layer in the prepared baking dish.
9. In a medium bowl, combine the salsa and beans.
10. Spoon the mixture over the enchiladas.
11. Sprinkle the top with cheese.
12. Bake 20 minutes or til bubbly and lightly browned.
|
|