Turkey Enchiladas con Corn
2 cups shredded turkey (or chicken, or beef, or shrimp)
1 cup corn
1 ½ cups grated cheese (your choice)
salt and pepper
8 flour tortillas
1 cup enchilada sauce (Recipe below)
¼ cup chopped cilantro
Heat oven to 400° F. In a large bowl, combine the turkey, corn, 1 cup of the cheese, ½ teaspoon salt, and ¼ teaspoon pepper. Spoon the mixture onto the tortillas and roll. Place seam-side down in a 9-by-13-inch baking dish. Top with the sauce (below) and remaining ½ cup of cheese. Bake 15 to 20 minutes. Sprinkle with the cilantro and serve.
And.
Enchilada Sauce of The Awesome
3 Tbs Tex-Mex Spice (Easy Recipe Here, under Taco Seasoning)
1 Tbs olive oil
2 Tbs chili powder
3 cups low-sodium chicken broth
1 can (8 oz) tomato sauce
1 Tbs creamy peanut butter
4 Tbs cornstarch
½ cup water
Saute Tex-Mex spice in oil, approximately 2 minutes. Add chili powder and stir for 1 minute. Add chicken broth, tomato sauce and peanut butter (Yes!). Bring to a simmer. Mix cornstarch and water in a small bowl, then drizzle this mixture into the sauce . Cook for 5-10 minutes on low heat, stirring occasionally. This makes a quart of sauce. I freeze what I don’t use (I recommend the ice cube trick here too).
How much tomato sauce is needed for the enchilada sauce?
DUDE.
This is totally doable. You are the awesome sauce on my enchilada.
Wait, that sounded weird.
You know what I mean.
Eliz, great catch. I left that out. It’s fixed now. And it’s 1 can (8 oz) tomato sauce. Thank you!
I was kind of weirded out by the peanut butter in enchilada sauce, but decided to go with it. HOLY WOW. This made a super delicious meal, I think we’ll be making it again soon.