Cheesy Turkey Enchiladas
I know something is a hit when I have the three men at the table plotting ways to have more and fighting with one another as to if they should split it or just have a whole or maybe nothing at all. This went on for about 5 minutes. Inner food fighting is the surest sign that the food was a hit. Of course when I looked at all three of them (my brother, roommate and boyfriend) they were all practically laying on top of the table shoveling the food into their mouths.
These are relatively easy and give you the option to add or take out ingredients.For example I would have loved to add beans but someone didn’t like them so I skipped it. Also you can taste as you go so you can make it as spicy or sweet as you like.
- I box of Spanish Rice – Follow box for directions
- 1 lb. Ground Turkey
- 1 Chopped Red Pepper
- 4 Cloves of Garlic Chopped
- 1 Tbsp. Garlic Powder
- 1 tsp. Cumin
- ½ tsp. Cayenne Pepper
- 1 tsp. Chili Powder
- 1tsp. Paprika
- 1 tsp. Cocoa Powder
- 1 tsp. Oregano
- Salt & Pepper to Taste
- 1 Can of Corn
- 1 Bag of Cheddar cheese
- ½ of a container of salsa
- 1 large glass baking dish or throw away aluminum tray
- 1 package of flour tortillas
*All the dry spices are a guestimate in terms of measurements – so taste as you go and add more of something as you see fit.
*PREPARE THE RICE FIRST – the timing will be perfect for when the meat is done.
*The onions should be done the same time as you are making the meat. They don’t have to be constantly stirred so don’t feel like this is overwhelming to have three burners going at once. If anything open a window because it will get hot.
Sprinkle a medium sized sauté pan with some olive oil to prevent sticking and put the flame on a high heat. Once the pan is hot, add the chopped peppers and fresh garlic. Sauté for 5-7 minutes then remove from the pan and set aside. Using the same pan add the ground turkey and lower to medium heat. Using a wooden spoon, break up the meat. Keep breaking it up and stirring until the meat is no longer pink. Once the meat is done, use a strainer to strain the meat from the pan. This removes the excess water created by cooking the meat. Put the “dried” meat back in the pan and add all the dried ingredients and corn. Combine well (keeping the temp at medium to medium low heat) and taste as you go. Once the meat is at your desired taste, turn the heat off.
Pickled Red Onion
- 1 Red Onion - chopped
- ½ tsp. Red Wine Vinegar
- 1 packet Splenda or Equal
Using a small sauté pan, heat up a little olive oil – enough to lightly spread across the pan, once the pan is hot add the onions. Stir on and off so they don’t burn and once they become “see-through” add the red wine vinegar as well as the sweetener and stir well. Continue to stir until they become caramelized – a darker shade but not burnt!
Pre-heat your oven to 350 degrees.
Arrange the meat and rice in your flour tortilla and sprinkle with the onions and a little cheddar cheese.
Roll the tortilla tightly closed and place seam side down on either your glass baking dish or aluminum tray. Arrange all your other tortillas the same way. Once the tortillas are all rolled spread a light layer of salsa on top of each one and heavily cover them with cheddar cheese.
Makes 8 small Tortillas