Friday, November 30, 2012
thanksgiving week and weekend are such a busy time for us, as i'm sure they are for you too. we always have a "fakesgiving" dinner with my dad, thanksgiving dinner with my mom, and then a turkey dinner with all the fixings with mr d's family a few days later. this many dinners typically means lots of leftovers, woo-hoo! but how many turkey sandwiches can you really stand to eat? in the past i've thrown together turkey pot pies, but this year i decided to try turkey enchiladas. i found this recipe http://www.food.com/recipe/speedy-cheese-and-chicken-enchiladas-159073 earlier this summer after i had made my own enchilada sauce with a bunch of hatch chiles i got. they were a pretty big hit, and i thought they would be the perfect experiment for turkey enchiladas.
3/4 c onion, chopped
2 Tbsp olive oil
2 c turkey, cooked and chopped
1 15 oz can green enchilada sauce
3 oz cream cheese
1 tsp cumin
2 c mexican blend cheese, grated
5 flour tortillas
Preheat oven to 350. Saute onions in oil until tender. Add chicken, 1/4 c enchilada sauce, cream cheese and cumin. Cook and stir until cream cheese is melted. Add 1 c grated cheese and remove from heat. Divide mixture evenly among the tortillas, roll each tortilla tightly and place seam side down in a pan lightly sprayed with non-stick spray. Top with remaining enchilada sauce and cheese. Bake for 15-20 mins until cheese is melted and enchiladas are heated thru.
the original recipe calls for 8 tortillas and (obviously) yields 8 enchiladas. but they must be making pretty measly enchiladas. i tend to fill mine pretty full to get more bang for my buck, so i only end up with 5 enchiladas. which is perfect for the 2 of us for dinner with just enough leftovers for next day lunches. also, since mr d complained about my last batch of crockpot chicken enchiladas not being spicy enough, i threw in a can of jalapenos in the mixture. he thought they were awesome, they had a bit too much kick for me.