Enchiladas With Turkey Recipe
Ingredients
2 tablespoons vegetable oil
1 small yellow onion, coarsely chopped
2 cans (15 ounces each) tomato sauce
1 can (4 ounces) chopped green chilies, drained
2 tablespoons chili powder
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon ground cumin
2 cups coarsely chopped leftover cooked turkey
1 can (1 pound) red kidney beans, drained and rinsed
12 corn tortillas
1 cup coarsely shredded Monterey Jack cheese (4 ounces)
8 large scallions, including tops, finely chopped
Directions
Preheat the oven to 350° F.
Heat the oil in a medium-size saucepan over moderate heat for 1 minute.
Add the onion and saute, stirring occasionally, for 5 minutes or until limp.
Add the tomato sauce, chilies, chili powder, oregano, and cumin, cover, and simmer for 30 minutes.
Spread a thin layer of the tomato mixture in the bottom of an un-greased 13" x 9" x 2" baking pan.
Mix 1 1/2 cups of the remaining tomato mixture with the turkey and beans.
Spoon the mixture over half of each tortilla.
Fold the tortillas over and arrange, slightly over lapping, in the tomato mixture in the baking pan.
Spoon the remaining tomato mixture evenly over the tortillas, then sprinkle with the cheese and scallions.
Bake, uncovered, for 20 minutes or until bubbling.
Heat the oil in a medium-size saucepan over moderate heat for 1 minute.
Add the onion and saute, stirring occasionally, for 5 minutes or until limp.
Add the tomato sauce, chilies, chili powder, oregano, and cumin, cover, and simmer for 30 minutes.
Spread a thin layer of the tomato mixture in the bottom of an un-greased 13" x 9" x 2" baking pan.
Mix 1 1/2 cups of the remaining tomato mixture with the turkey and beans.
Spoon the mixture over half of each tortilla.
Fold the tortillas over and arrange, slightly over lapping, in the tomato mixture in the baking pan.
Spoon the remaining tomato mixture evenly over the tortillas, then sprinkle with the cheese and scallions.
Bake, uncovered, for 20 minutes or until bubbling.
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