Turkey Enchiladas
Prep Time
Cooking Mode
3 Tbsp Canola Oil
1 ¾ Cups Finely Diced Onion, divided
1 (28 oz) La Victoria Red Enchilada Sauce
3 ½ Cups (5) Diced Roma Tomatoes
1 Tbsp Finely Diced Chipotle Chili Peppers
1 Cup Chopped Cilantro, divided
4 Cups Coarsely Chopped Cooked Turkey
2 Cups Grated Monterey Jack Cheese, divided
¾ Cup Sour Cream
¼ tsp Salt
¼ tsp Pepper
12 7” Flour Tortillas
½ Cup Compliments Salsa Verde Roasted Hatch Chili
Compliments Jalapeno Cilantro Crema Sauce
3 Tbsp Canola Oil
1 ¾ Cups Finely Diced Onion, divided
1 (28 oz) La Victoria Red Enchilada Sauce
3 ½ Cups (5) Diced Roma Tomatoes
1 Tbsp Finely Diced Chipotle Chili Peppers
1 Cup Chopped Cilantro, divided
4 Cups Coarsely Chopped Cooked Turkey
2 Cups Grated Monterey Jack Cheese, divided
¾ Cup Sour Cream
¼ tsp Salt
¼ tsp Pepper
12 7” Flour Tortillas
½ Cup Compliments Salsa Verde Roasted Hatch Chili
Compliments Jalapeno Cilantro Crema Sauce
Directions
1Heat the canola oil in a large saucepan over medium high heat. Add 1 ½ cups (375 ml) of onions, sauté stirring often until tender, approx. 5 mins. Stir in the enchilada sauce, diced tomatoes and diced chipotle pepper. Simmer covered, stirring occasionally for 20 mins. Remove from the heat, season lightly with salt and pepper and stir in ½ cup (125 ml) chopped cilantro.
2Meanwhile, Pre-heat your oven to 350°F (177°C). In a bowl mix together the turkey, 1 1/2 cups (375 ml) grated Monterey jack cheese, the sour cream, remaining ¼ cup (60 ml) diced onions and ½ cup (125 ml) chopped cilantro. Season lightly with salt and pepper. Fill each tortilla with ¼ cup (60 ml) of the turkey mixture, roll them up tightly, set aside.
3Spread ½ cup (125 ml) of sauce over the bottom of a 15” x 10” (38cm x 25cm) baking dish. Arrange the filled and rolled enchiladas in a row, setting them in the dish seam side down. Spoon 2 ½ cups (625 ml) of the enchilada sauce over the enchiladas then top with the remaining ½ cup (125 ml) grated Monterey jack cheese. Bake until heated through and cheese has melted, approx. 30-35 mins.
4To serve, warm and spoon some of the remaining enchilada sauce in the center of plates/platter. Top with the enchiladas and garnish with a spoonful of the Compliments Salsa Verde, a drizzle of the Compliments Jalapeno Cilantro Crema Sauce and additional fresh cilantro if desired.
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Personal Note
Personal Note
