 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Basically turkey à la king with Southwestern undertones, this dish is easy to assemble and appreciated on a chilly evening. Serve it with a crisp green salad topped with orange and avocado slices and thinly sliced red onion. Prep: 10 minutes; Cook: 17 minutes; Bake: 20 minutes. Ingredients:
3 tablespoons unsalted butter |
6 large green onions, thinly sliced |
1 teaspoon salt |
1/4 teaspoon freshly ground pepper |
4 ounces mushrooms, sliced |
1 teaspoon chili powder, or to taste |
2 tablespoons all-purpose flour |
2 1/2 cups milk |
2 cups diced cooked turkey |
1 (4-ounce) jar diced pimientos, drained |
3 tablespoons diced canned green chiles (optional) |
1/2 cup sour cream |
8 (6-inch) corn tortillas |
2 cups (8 ounces) shredded monterey jack cheese with peppers |
garnishes: salsa, sour cream, minced fresh cilantro |
Directions:
1. Preheat oven to 400°. Melt butter in a large saucepan over medium heat. Add green onions, salt, and pepper, and cook 1 minute. Add mushrooms, and cook 10 minutes or until tender. Add chili powder and flour, and cook 1 minute. Add milk, and simmer 5 minutes or until mixture begins to thicken; remove from heat. Add more chili powder, if desired. Add turkey, pimientos, and green chiles. Stir in sour cream.
2. Arrange 4 tortillas side by side in a microwave-proof dish. Cover with dampened paper towel, and microwave on HIGH for 30 seconds. Repeat with remaining tortillas.
3. Arrange 4 tortillas in a 10-inch pie plate, cover with half the turkey mixture, and sprinkle with 1 cup cheese. Repeat with remaining tortillas, turkey, and cheese. Bake at 400° for 20 to 25 minutes or until bubbly and golden brown. Garnish, if desired.
|
|