Verde Cream Cheese & Turkey Enchiladas |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is something I came up with trying desperatly to use up Thanksgiving leftovers. Turned out excellent. It makes about 20 enchiladas, or about 2 9x11 pans. Ingredients:
8 ounces cream cheese, softened |
2 cups turkey (chopped or shredded) |
4 ounces green chilies |
4 garlic cloves, minced |
1/2 medium yellow onion, minced |
11 ounces green chilies |
8 ounces monterey jack cheese, shredded |
8 ounces mozzarella cheese |
28 ounces green enchilada sauce |
1/2 teaspoon cumin |
1/2 teaspoon mexican oregano |
1 teaspoon ground black pepper |
salt, to taste |
2 tablespoons vegetable broth |
20 corn tortillas |
Directions:
1. Heat the oven to 350.
2. Using food processor, turn it on and add the garlic and onions until it is finely minced.
3. Add the cream cheese, green chilies, spices and blend.
4. Use the Vegetable Broth the thin the mix, as needed.
5. In a seperate bowl, fold in the 1/2 of the shredded cheese and turkey to the cream cheese mixture.
6. Prepare 2 9x11 pans.
7. Divide the mixture between the tortillas, wrap into enchilada shapes, and place 10 seam side down in each pan.
8. Pour 1/2 the enchilada sauce over each pan and top with the remaining cheese.
9. Bake for 30 minutes or until it is bubbly and the cheese is just a touch brown.
10. The extra pan freezes beautifully. Just be sure if it is glass to let it come to room temperature before you try to bake it again. It takes the same about of time in a 350 oven if it is thawed and at room temperature. If it is still under room temperature and not in glass, preheat the oven to 325 and cook for about 40 minutes.
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