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Title: Turkey Enchiladas in an Electric Skillet
Categories: Poultry Check
Yield: 12 Servings
Oil | ||
8 | oz | Canned whole green chilies |
1 | lg | Garlic clove; minced |
1 | lg | Can tomatoes(1-lb,12-oz size |
2 | c | Chopped onion |
2 | ts | Salt; divided |
1/2 | ts | Dried oregano |
3 | c | Shredded cooked turkey |
2 | c | Sour cream |
2 | c | Grated Cheddar cheese |
24 | Corn tortillas |
First printed as a suggestion for using up leftover Thanksgiving turkey, these enchiladas are worth making any time.
Heat 2 tablespoons oil in an electric skillet at 300 degrees F. Meanwhile, rinse seeds from chilies and chop. Add chilies and garlic to oil and saute.
Drain tomatoes, reserving 1 cup liquid. Break up tomatoes and add to skillet with onion, 1 teaspoon salt, oregano and reserved tomato liquid (if necessary add water to tomato liquid to make 1 cup). reduce heat to 200 degrees and simmer, uncovered, until thick, about 30 minutes. Remove sauce from skillet and set aside.
In a large bowl, combine turkey, sour cream, Cheddar and remaining teaspoon salt. Heat 1/3 cup oil in large pan over medium-high heat. Dip tortillas in oil until they become limp. Drain well on paper towels.
Spread turkey mixture down the center of each tortilla; roll up to form enchiladas. Arrange each enchilada side by side, seam side down, in electric skillet. Pour sauce over top and heat at 250 degrees F until heated through, about 20 minutes. Makes 24 small enchiladas.
Alternatively, arrange enchiladas in a 13-by-9-by-2 inch baking dish, pour sauce over top and bake in a 350 degree F oven until heated through.
Source: Houston Chronicle Special Anniversary Edition, April 17, 1996; typos by Dorothy Flatman 1996
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