Wednesday, January 11, 2012
Quick Turkey Enchiladas
There are 3 reasons I love this meal:
#1 - They're quick - meaning I can decide to make them an hour before dinner time and still have them on the table at the prescribed moment, meaning I can feel like something really did go right with my day.
#2 - They're turkey - meaning I don't feel heavy and gorged when I finish eating them, meaning they're light but totally delicious!!
#3 - They're enchiladas - meaning it's Mexican food, meaning it's flavorful and slightly spicy, meaning my family loves it. My family really could eat Mexican food meal after meal after meal after meal after meal ......
This recipe is adapted from an American Test Kitchen recipe.
Quick Turkey enchiladas are especially comforting on a grey . . . drippy . . . overcast . . . drizzly day. Like today.
Give me something warm and scrumptious!
Quick Turkey Enchiladas (serves 4 . . . I double it for the 7 of us)
1 tablespoon vegetable oil
1 onion, chopped fine
2 garlic cloves, minced
1 pound ground turkey
3 cups shredded Monterey Jack cheese
2 1/2 cans red enchilada sauce (you will need 2 10-ounce cans of enchilada sauce)
1/4 cup drained sliced pickled jalapenos, chopped (I left these out . . . too spicy for little mouths . . . husband very disappointed)
1/2 cup chopped fresh cilantro
salt and pepper to taste
10 6-inch corn tortillas
Heat oven to 400. Grease 13x9 baking dish. Heat oil in large skilled over medium-high heat until shimmering. Add onion and cook until lightly browned, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in turkey and cook until no longer pink, about 5 minutes. Stir in 2 cups of cheese, 1/2 cup enchilada sauce, jalapenos, and cilantro. Season with salt and pepper.
Stack tortillas on plate, wrap with plastic and microwave until pliable, about 1 minute. Top each tortilla with 1/4 cup turkey mixture and roll tightly. Please seam-side down in prepared baking dish and spray lightly with cooking spray. Top with additional 1 cup enchilada sauce and remaining cheese; cover with foil. Bake 10 minuntes, remove foil, and continue baking until cheese is completely melted, about 5 minutes longer. Serve, passing remaining heated enchilada sauce at table.