Recipes

Cheesy Turkey (Holiday) Enchiladas

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Cheesy Turkey (Holiday) Enchiladas

Cheesy Turkey (Holiday) Enchiladas

Recipe Courtesy Chef Bryan Woolley

Ingredients:

  • 1/2 cup chopped onion
  • 2 cup cooked chopped turkey
  • 2 cups mashed potatoes
  • 2 cups prepared stuffing
  • 1/2 cup prepared cranberry sauce
  • 4-6 cups prepared enchilada sauce (recipe below)
  • Corn Tortillas
  • 4 cups shredded cheddar cheese
  • Vegetable Spray

Directions:

  1. Heat a large skillet on the stove and spray with vegetable spray.
  2. In a large bowl while your skillet is heating, combine the chopped onion, chopped turkey, mashed potatoes, prepared stuffing and cranberry sauce. Mix everything together.
  3. Add the filling to the hot skillet and sauté until the mixture is hot and aromatic. Salt and pepper as needed. Remove from the stove and let it cool slightly so you don’t burn yourself working with it.
  4. Spray and 9x13 baking dish with vegetable spray and pour a small layer of enchilada sauce (recipe below) into the bottom of the pan. You should pour enough so it coats the bottom of the baking dish.
  5. Using the freshly made enchilada sauce, dip the corn tortilla in the enchilada sauce and set on your work surface.
  6. Place a large spoonful of the prepared filling onto the corn tortilla. Roll the tortilla up and place seam side down in a large baking dish. Continue this process until the pan is filled with enchiladas. If needed, fill a second pan. The amount of enchiladas made will depend on how large of an amount of filling you use.
  7. Pour the remaining enchilada sauce over the enchiladas and liberally sprinkle with grated cheddar cheese.
  8. Bake in a 350-400 degree oven for about 25-30 minutes or until the cheese has melted and is bubbling.
  9. Serve with your favorite green salad, dressing and corn chips on the side. Enjoy!

Enchilada Sauce

Recipe Courtesy Chef Bryan Woolley

Ingredients:

  • 1/4 cup vegetable oil
  • 1/4 cup flour
  • 1/4 cup Chile Powder
  • 1 tsp ground cumin
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp salt
  • 1/2 tsp sugar
  • 3 cups chicken stock

Directions:

  1. In a large sauté pan heat the oil.
  2. When the oil is hot, reduce the stove temperature and add the flour. Continue mixing with a whisk until the the flour and oil mixture begins to for bubbles.
  3. Add the chile powder and whisk to fully incorporate stir in the cumin, garlic powder, onion powder, salt and sugar..
  4. Slowly add the chicken stock and whisk to incorporate. Turn the stove heat up and bring the mixture back to a boil. Continue cooking for a few minutes until the flour cooks out and the sauce has thickened.

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