Mushroom and Turkey Enchiladas

Because you use chopped turkey, these enchiladas are a tasty way to use up those awkward scraps of turkey that are too small to do much with, but too big to throw out with the carcass. Outside the holiday season, or for variety, try making them with chicken or pork. Or triple the mushrooms and skip the meat altogether.

For a quicker meal, or to make this dish one portion at a time, use the quickie modification or for freezing instructions (see NOTES, below).

Green chile sauce:

1 teaspoon vegetable oil for frying
1 large can whole mild green chiles, drained, rinsed of seeds, and coarsely chopped
1/2 large sweet onion, diced
1 – 2 tablespoons chopped pickled jalapeño
2 tablespoons water
1 cup sour cream

Enchiladas:

8 ounces mushrooms, wiped clean and sliced (or buy pre-sliced)
3 cloves garlic, crushed
2 cups diced leftover turkey meat
12 corn tortillas
8 ounces finely grated Monterey jack cheese
vegetable oil for frying

additional sour cream, cilantro, pico de gallo, chile powder or avocado slices, for garnish (optional)

Preheat oven to 350 degree. Sauté onion and peppers in a few teaspoons of oil until onions are soft. Puree vegetables in blender or food processor until smooth.

Combine 1/4 cup of sauce with 2 tablespoons of water. Pour into the bottom of a 9 x 12 inch cake pan or large casserole and shake to spread along bottom. Set aside.

Sauté mushrooms in a few tablespoons of oil until they sweat out some liquid. Add turkey and garlic; cook until mushrooms are fully cooked (dark in color and not plump). Remove from heat. Add 1/4 cup of the green Chile sauce and stir to combine. Set aside.

Heat a 1/2 to 1 teaspoon of oil in a nonstick pan. Cook tortilla 10 – 15 seconds on each side, until soft. Set aside and cover with a plate. Repeat with remaining tortillas, adding oil a bit at a time (letting it heat for a few seconds) as necessary, usually every 2 – 3 tortillas.

Spoon 1/4 cup of the turkey mixture down the center of each tortilla. Sprinkle with a tablespoon or so of cheese. Roll up enchilada, being careful not to tear tortilla, and place, seam side down, in the sauced baking dish. Alternately, bake 2 – 3 enchiladas in individual serving dishes. Repeat with remaining enchiladas.

Add sour cream to remaining sauce and puree for a few seconds.

Cover enchiladas evenly with sauce and top with remaining cheese. Bake 30 minutes, until cheese gets bubbly. Garnish with any of the suggested toppings, or your own favorites. Serves 4 – 6.

NOTES

Quickie Modification

Make sauce and roll enchiladas as directed, but instead of baking entire pan of enchiladas, place 2 – 6 enchiladas on a microwave-safe plate or dish. Cover with sauce, sprinkle with cheese, and microwave 2 – 4 minutes.

Store unbaked, unsauced enchiladas tightly covered, for up to 3 days.

To Freeze

Prepare enchiladas as if to bake (either in large pans or individual dishes); freeze.

To reheat: bake at 375 for 40 minutes or microwave 6 minutes, turning halfway, for a 2 – 3 enchilada serving. Adjust as necessary for larger servings



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