Directions:
- The night before.
- Whisk the cream and buttermilk together.
- Cover and set in a warm place for 8 hours.
- Crema may be kept in the refrigerator as long as a week.
- In a small bowl, mix the flour and salt.
- Stir in the water.
- The dough should be soft but not wet and should hold its shape when you pinch it.
- The dough will likely form a ball as you stir it.
- If necessary, add more flour or water, 1 tablespoon at a time, to achieve the proper consistency.
- Pinch off balls of dough the size of golf balls.
- Roll in flour to coat well.
- Knead each ball as you pat or roll it into a 5- to 6-inch diameter circle, one-eighth inch thick.
- Heat a heavy skillet or griddle.
- Place each tortilla in the hot pan, and cook about 3 minutes on a side, or until lightly brown and just starting to appear dry.
- Longer cooking will make the tortillas crisp.
- Wrap in a cotton towel to keep warm, or cool on a rack.
- Store in the refrigerator for up to one week or freeze.
- Next evening.
- Mix rice, onion, olive oil, salt, diced tomatoes and boiling water in buttered casserole.
- Cover and bake 1 hour at 375 degrees.
- In a saucepan, combine beans and water.
- Soak for 25 minutes.
- Bring to a boil.
- Reduce heat and simmer until tender (20 minutes).
- In a large skillet, cook turkey until no longer pink, breaking it into small pieces with a spoon.
- Add 1/2 cup of enchilada sauce, 1/2 teaspoon cumin and salt.
- Remove from heat and stir in beans.
- Spoon about 1/3 cup filling down center of each warmed tortilla; roll up and place seam-side down on top of the rice in baking dish.
- Combine tomatoes and remaining 1/2 cup enchilada sauce and remaining cumin.
- Spoon over enchiladas.
- Bake at for 20 minutes or until hot.
- Sprinkle with cheese; return to oven 5 minutes, or until cheese is melted.
- Plate enchiladas with rice and top with a spoonful of crema.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 772.91 Kcal (3236 kJ) | ||
| Calories from fat | 497.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 55.32g | 85% | |
|---|---|---|---|
| Cholesterol | 176.08mg | 59% | |
| Sodium | 1251.82mg | 52% | |
| Potassium | 1060.6mg | 23% | |
| Total Carbs | 43.13g | 14% | |
| Sugars | 10.35g | 41% | |
| Dietary Fiber | 8.11g | 32% | |
| Protein | 31.35g | 63% | |
| Vitamin C | 19.5mg | 33% | |
| Iron | 4.4mg | 25% | |
| Calcium | 305.3mg | 31% | |
| Amount Per 100 g | |||
| Calories | 140 Kcal (586 kJ) | ||
| Calories from fat | 90.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.02g | 85% | |
|---|---|---|---|
| Cholesterol | 31.89mg | 59% | |
| Sodium | 226.74mg | 52% | |
| Potassium | 192.11mg | 23% | |
| Total Carbs | 7.81g | 14% | |
| Sugars | 1.88g | 41% | |
| Dietary Fiber | 1.47g | 32% | |
| Protein | 5.68g | 63% | |
| Vitamin C | 3.5mg | 33% | |
| Iron | 0.8mg | 25% | |
| Calcium | 55.3mg | 31% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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