Turkey Enchiladas Recipe
Turkey Enchiladas is a marvelous item to prepare for family meals. A yummy Side Dish dish that I recommend to my friends is this recipe of Turkey Enchiladas. The key ingredient in Turkey Enchiladas is Poultry. Trust me, once you taste this Turkey Enchiladas you are bound to prepare it again!
Ingredients
12 6 inch corn tortillas
Nonstick spray coating
3/4 pound ground turkey
12 cup chopped onion
1/2 cup chopped green pepper
1 clove garlic, minced
2 tablespoons all purpose flour
1 8 ounce carton plain low fat yogurt
1 14 1/2 ounce can tomatoes
1 4 ounce can diced green chili peppers, drained
1 teaspoon ground coriander
1/2 teaspoon dried oregano, crushed
2 teaspoons cornstarch
1/2 cup shredded Monterey Jack cheese
Directions
Wrap tortillas in foil.
Warm in a 350° oven for 10 minutes.
Spray a large skillet with nonstick spray coating.
For filling, add turkey, onion, green pepper, and garlic.
Cook over medium heat till turkey is no longer pink and vegetables are tender.
Remove from heat.
Meanwhile, in a mixing bowl stir together flour, yogurt, and 1/4 teaspoon salt.
Stir yogurt mixture into turkey mixture.
Divide the filling among tortillas.
Roll up tortillas and place seam side down in a 13x9x2 inch baking dish.
Bake, covered, in a 350° oven 25 to 30 minutes, or till heated through.
Meanwhile, for sauce, cut up tomatoes.
In a small saucepan combine undrained tomatoes, green chilies, coriander, oregano, and 1/4 teaspoon salt.
Bring to boiling; reduce heat.
Cover and simmer for 20 minutes.
Combine cornstarch and 1 tablespoon water.
Stir into tomato mixture.
Cook and stir till thickened and bubbly; cook and stir 2 minutes more.
Warm in a 350° oven for 10 minutes.
Spray a large skillet with nonstick spray coating.
For filling, add turkey, onion, green pepper, and garlic.
Cook over medium heat till turkey is no longer pink and vegetables are tender.
Remove from heat.
Meanwhile, in a mixing bowl stir together flour, yogurt, and 1/4 teaspoon salt.
Stir yogurt mixture into turkey mixture.
Divide the filling among tortillas.
Roll up tortillas and place seam side down in a 13x9x2 inch baking dish.
Bake, covered, in a 350° oven 25 to 30 minutes, or till heated through.
Meanwhile, for sauce, cut up tomatoes.
In a small saucepan combine undrained tomatoes, green chilies, coriander, oregano, and 1/4 teaspoon salt.
Bring to boiling; reduce heat.
Cover and simmer for 20 minutes.
Combine cornstarch and 1 tablespoon water.
Stir into tomato mixture.
Cook and stir till thickened and bubbly; cook and stir 2 minutes more.
