Mark
02-02-2004, 04:11 PM
My neighbor has the annual Super Bowl party and this year I made smoked turkey enchiladas.
They turned out great. Here’s how I made them (you will need a pretty big sauté pan):
1. Over medium heat, sauté 3 onions & a few mushrooms (mushrooms optional) in olive oil.
2. Add about 1/3 cup of milk, a pinch of cumin, 1 tsp. garlic powder and 1 tsp. pepper powder (I used my own smoke poblano powder) and continue simmering.
3. Over low heat, mix in 1 can of cream of mushroom soup & 1 can cream of chicken soup.
4. Dice one whole smoked turkey breast, add and mix in
5. Mix in about 8 oz. of any shredded white cheese (jack, mozzarella, etc.), stir till melted then turn off heat.
6. Place about a 5” stack of corn tortillas in a covered bowl and put in microwave for 60 seconds (this makes them more pliable).
7. Take a heaping spoonful of the mixture, place on tortilla, roll it up into an enchilada and place in GREASED baking pan, repeating the process until pan(s) are full.
8. Cover each pan with 1 (16 oz can) of green enchilada sauce (I spiced mine up with my own tomatillo salsa).
9. Sprinkle the top with shredded cheese
10. Put in oven at about 375 until cheese is well-melted and beginning to brown.
I also made some casserole/lasagna style by just layering the mixture, sauce and tortillas topped with cheese. Not quite as authentic but quicker. In either case, garnish generously with sour cream and maybe some chopped cilantro, olives, green onions and/or avocado.
They turned out great. Here’s how I made them (you will need a pretty big sauté pan):
1. Over medium heat, sauté 3 onions & a few mushrooms (mushrooms optional) in olive oil.
2. Add about 1/3 cup of milk, a pinch of cumin, 1 tsp. garlic powder and 1 tsp. pepper powder (I used my own smoke poblano powder) and continue simmering.
3. Over low heat, mix in 1 can of cream of mushroom soup & 1 can cream of chicken soup.
4. Dice one whole smoked turkey breast, add and mix in
5. Mix in about 8 oz. of any shredded white cheese (jack, mozzarella, etc.), stir till melted then turn off heat.
6. Place about a 5” stack of corn tortillas in a covered bowl and put in microwave for 60 seconds (this makes them more pliable).
7. Take a heaping spoonful of the mixture, place on tortilla, roll it up into an enchilada and place in GREASED baking pan, repeating the process until pan(s) are full.
8. Cover each pan with 1 (16 oz can) of green enchilada sauce (I spiced mine up with my own tomatillo salsa).
9. Sprinkle the top with shredded cheese
10. Put in oven at about 375 until cheese is well-melted and beginning to brown.
I also made some casserole/lasagna style by just layering the mixture, sauce and tortillas topped with cheese. Not quite as authentic but quicker. In either case, garnish generously with sour cream and maybe some chopped cilantro, olives, green onions and/or avocado.