Tuesday, November 24, 2009

Turkey Enchiladas

Another great left over idea.

3 cups Turkey, shredded (mix the white & dark if possible)
2 cups Shredded cheese (I use Colby-Monterrey Jack but the possibilities are endless)
1 medium Onion, finely chopped
1/2 cup Rice
1 can Ro-Tel Tomatoes (undrained)
1 small can Diced Jalapenos
1/2 cup Water or Broth
18-20 Corn Tortillas

Pre-heat oven to 350F. Mix turkey, onion, rice, Ro-Tel, Jalapenos, water, & 1 cup cheese in a bowl. Heat tortillas in a dry skillet, or in microwave for about 30 seconds - just enough to be flexible but not dried out. Spoon 1-2 Tbs turkey mix onto center of tortilla, roll edges, & place seam down in a baking dish. Repeat with remaining tortillas. Spoon remaining mixture over enchiladas, top with cheese. Bake for 20-30 minutes, until cheese is melted & a little bubbly (cover with foil to prevent over browning if you'd like). Serve immediately.

1 comment:

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