Enchiladas are a favorite dish in my home, especially to our little girl, who calls them "laladas." This is a really tasty take on the classic southwestern dish. Pair it with great Mexican rice and your favorite beans.
Can Opener, Colander, Cutting board, Food Processor, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pyrex baking dish, Saute pan, Sharp Knives, Top Stove
Ingredients
Sauce
3 3/4cupcorncaned or thawed
12ouncecanned green chilis for 10 servings use 3 x 4 oz cans
3cupfresh cilantro
1cupheavy whipping cream
3/4teaspoonKosher salt
3/4teaspoonfreshly ground black pepper
ENCHILADAS:
2pound85% lean ground turkey
1cuponion
3clovegarlicminced
3tablespoonextra virgin olive oil
2cupsalsa
3tablespooncornmeal
6teaspoonchili powder
3teaspoonground cumin
3teaspoondry oregano
1/3teaspoonKosher salt
1/3teaspoonfreshly ground black pepper
20flour tortilla8 inches, warmed, fill the pan but do not over crowd, might hold only 15
3 3/4cupMexican cheese blendshredded, divided
2/3cupolives
Instructions
Sauce
Preheat oven to 350°. Place first 6 ingredients in a food processor; cover and pulse until blended.
Filling
In a large skillet, cook turkey, onion and garlic in oil over medium heat until meat is no longer pink. Remove from heat; stir in salsa, cornmeal and seasonings.
Enchiladas
Spoon 1/3 cup turkey mixture down the center of each tortilla; top with 2 tablespoons cheese. Roll up and place seam side down in a greased 13x9-in. or larger baking dish. Spoon corn mixture over top; sprinkle with olives and remaining cheese.
Cover and bake 30 minutes. Uncover; bake 5-10 minutes or until heated through. If desired, top with additional chopped cilantro.
Reheating Instructions
Reheat at 350F for about 20-25 mins or until warm through covered with foil.