Turkey Enchiladas with Homemade Red Chili Sauce

My recipe is a bit of departure from the traditional corn enchiladas. I wanted something that was easy to make, freezes very well (keep the sauce in separate container), and absolutely delicious! Here was what I came up with:

2 cups of chopped turkey
1 package of flour tortillas
2 cups of homemade red chili sauce (recipe follows)
cheddar cheese

optional toppings:
diced fresh tomatoes
shredded lettuce
sliced olives

1. I do not use a traditional method for making enchiladas, but the effect is the same and we all love this dish. Here goes:

2. Put two cups of chopped turkey, shredded beef or pork in a mixing bowl and add 1/2 cup red chili sauce and 1/2 cup of cheddar cheese. (You can freeze the filling and tortillas separately and assemble later or you can assemble and freeze.)

3. Place 1/4 cup of this mixture on to a tortilla and roll up, placing seam side down in a Pyrex dish. Do this until all of the mixture is used up, this should yield 8 enchiladas. (I use a Pyrex casserole dish with a plastic cover that can go from freezer to oven by just taking off the lid and adding foil.) Freeze enchiladas and sauce separately so that the enchiladas do not get soggy. Freeze extra cheese (about 1/2-1 cup) in a small Ziploc baggie (you can tape this onto the Pyrex dish).

4. To serve: Preheat oven to 350. Defrost red chili sauce. Using a pasty brush, "paint" the enchiladas, completely covering them with all of the sauce. Top with cheese and bake until thoroughly heated, about 30 minutes. When done, top with tomatoes, lettuce and olives.

Note: I serve this with refried beans, homemade or store bought. I put them in a casserole and put a little of the red chili sauce and cheddar cheese on them. This dish winds up tasting like the authentic Mexican restaurants that I grew up around! Que magnifico!

Recipe from Kim Tilley of Frugal-Moms.com.
http://www.frugal-moms.com

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