Tip: Read directions completely before preparing.
Ingredients:
The
Turkey Stuffing:
1 ¼ pounds, ground turkey
1 (4 oz.) can of mild Hatch’s green chilies, drained
1/2 cup chopped onion (about ½ medium onion)
1/2 teaspoon, salt
1 teaspoon, comino (cumin)
The
Green Chile Cream Sauce
½ cup chopped onion (about ½ medium onion)
1 can (15 ounce) Hatch’s Green Chile Enchilada Sauce
½ cup milk
½ cup heavy cream
8 oz. sour cream
2 teaspoons Knorr Chicken Bouillon
Assembly:
8 – 6” corn tortillas
1/3 cup canola oil
8 ounces (about 2 cups) cheddar jack cheese,
shredded
¼ cup chopped green onions
Directions:
The
Turkey Stuffing:
Preheat oven to 350 degrees.
In a large nonstick skillet, over medium high
heat, add about 1 teaspoon canola oil. Add the ground turkey and sauté until cooked
through, about 5 minutes. Add onions and
chopped green chilies and mix with turkey.
Continue cooking about 3 minutes until onion is translucent.
Add minced garlic, mix and sauté another minute.
Remove from pan and set aside.
The
Green Chile Cream Sauce:
In the same skillet, over medium heat, add the
onion and cook, stirring occasionally, until the onion softens and starts to
turn translucent, about 3-4 minutes.
Add Hatch’s Green Chile Enchilada Sauce. Add the Knorr Chicken bouillon and stir
thoroughly.
Slowly whisk in the milk, heavy cream and sour
cream. Let continue cooking until the
mixture is lightly bubbling and has thickened, about 4-5 minutes. Remove from skillet and set aside.
Assembly:
Softening
the Corn Tortillas for Assembly:
In the same skillet, but cleaned, soften the
corn tortillas by adding the canola oil and heating over medium high heat. Once the oil is hot, add one corn tortilla at
a time, using a pair tongs. Turning
tortilla over in about 10 seconds. Once
softened bout 5 seconds, remove from pan and set aside. Continue same process until all 8 tortillas
have been softened.
Set up all the ingredients to prepare for rolling the enchiladas. In an approximately 9” x 11” baking dish place
one tortilla and add ¼ cup of turkey, 2 tablespoons of cooked Green Chile Cream
Sauce, 1 tablespoon chopped onions, and 1 tablespoon shredded cheese. Roll up and place at one end of dish. Continue process until all 8 tortillas have
been filled, rolled and placed as shown below.
Top with some of the remaining, if any, turkey, and onions. Pour the Green Chile Cream Sauce over the top
of the enchiladas. Top with all the remaining cheese as shown below.
Cover dish with aluminum foil and bake for 1
hour, until the enchiladas are bubbling, hot and lightly browned. Serve and
Enjoy!!!!
Serves:
8
