Turkey Enchiladas With Sweet Red Pepper Sauce |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 2 |
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This is a good way to use up leftover holiday turkey.I serve them with green chili rice timbales and seafood stuffed jalapeños on New Year's Eve. Ingredients:
3 sweet red peppers |
1/2 cup finely chopped onion, divided |
3 tablespoons finely chopped onions, divided |
2 garlic cloves, minced |
2 teaspoons vegetable oil |
1 (28 ounce) can crushed tomatoes |
1 (14 1/2 ounce) can chicken broth |
1/2 teaspoon salt |
1/2 teaspoon cumin |
1/4 teaspoon dried oregano, crushed |
4 cups finely chopped cooked turkey |
8 ounces sour cream |
20 corn tortillas (6 inch diameter) |
2 cups shredded monterey jack cheese |
2 cups shredded cheddar cheese |
Directions:
1. First roast peppers: Cut each in half lengthwise, remove membranes and seeds.
2. Place skin side up on baking sheet, flatten with hand.
3. Broil about 3 inches from heat 12-15 minutes or until skin is evenly blackened.
4. Immediately seal peppers in a plastic bag and allow to steam 10-15 minutes.
5. Remove charred skin and cut into strips.
6. In large saucepan, sauté 1/2 cup onion and garlic in oil until tender.
7. Stir in pepper strips, tomatoes, chicken broth and seasonings.
8. Reduce heat and simmer 20 minutes or until thickened, stirring frequently.
9. Preheat oven to 375°F.
10. Spread 2/3 cup sauce in each of 2 greased 7x11 baking dishes.
11. In bowl, combine remaining chopped onion, turkey and sour cream.
12. Soften tortillas in microwave.
13. Place 2 rounded tablespoons of turkey and 2 rounded tablespoons of cheese on each tortilla.
14. Roll and place in baking dish.
15. Spoon remaining sauce over tortillas and sprinkle with remaining cheese.
16. Bake 12-15 minutes or until heated through.
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