Creamy Green Chile Turkey Enchiladas

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

Mofongo (Puerto Rican Garlicky Mashed Plantains)

Tip: Read directions completely before preparing.

Ingredients:

4 green plantains

1 cup chicken broth

Oil, for frying

6 – 7 oz bag, pork cracklings/rinds (chicharron)

4 large, cloves garlic, chopped

¼ cup, olive oil

Directions:

Peel plantains and cut into 1-inch chunks.

Pour oil into a deep medium skillet and heat to 350 degrees F.

Once the oil is ready, gently add the plantain chunks to the frying oil by holding them against the side of the skillet and allowing them to slide into the oil. Cook the plantains until golden brown, about 5 – 7  minutes. Carefully, remove from oil and set aside.

Process in two batches, while plantains are still slightly hot, add  1/2  cooked plantains into a food processor with ½ the garlic, 1/2 the chicken broth, ½ the pork rinds, and ½ the olive oil. Process the mixture to the consistency of mashed potatoes or dough. Follow same instructions for second batch.

Quickly shape the mixture into rough balls about the size of meatballs. 

Tip: Place the plantains in soup bowls and add some heated broth. Garnish, with lime rinds and pork rinds! Ladle shrimp scampi over the mofongo! Serve as a side dish!

Individual Chicken Pot Pies

Tip: Read directions completely before preparing.

Ingredients:

2 ½ tablespoons, butter

¼ cup, onion, diced

¼ cup, carrots, diced

¼ cup, celery, diced

1/4 cup all purpose flour, plus additional for rolling out pie crust

¼ teaspoon salt

pinch fresh ground pepper, to taste

2 cups, chicken broth

2 cups,  cooked chicken, diced

¼ cup, frozen peas

¼ teaspoon chopped fresh thyme

1 sheet, pie crust

1 small, egg yolk

1 teaspoon water

Directions:

In a medium saucepan or stockpot, melt butter over medium to low heat. Add the onions, celery, and carrots and cook until the onions softens, about 3 – 4 minutes.

Add flour, and pepper. Cook, constantly stirring until the mixture has a little light brown,  about 5 minutes.

Add chicken broth and continue whisking frequently. Bring to a boil and continue stirring until it thickens.

Lower heat and bring to a  simmer, simmering for about another 5 minutes, stirring every minute. Stir in the chicken, peas and thyme; season with salt and pepper to taste. Check to make sure salt is ok, and do not over salt. Refrigerate the chicken broth mixture 20 minutes.

Preheat oven to 365 degrees.

On a lightly floured work surface, roll out the pie crust.  Using the ramekins you will be using to bake your pot pies as a guide. Place them lightly on the pie crust and cut around, allowing 1-inch plus larger than dish. With the tip of a knife, cut vents into the pastry.

Divide the pot pie filling between 2 - 12-ounce baking dishes and fill.

Place the pastry cutouts  on top of each baking dish. (You can decorate your pot pies as you like. I used leaf cookie cutters) Optional Beat the egg yolk and water in a small bowl. With a pastry brush, brush a little egg wash on pastry.  Refrigerate the prepared baking dishes for 15 minutes. Line a cookie sheet with aluminum foil. Place the cooled baking dishes on the cookie sheet, evenly placed.

Bake until pastry is golden brown and juices are bubbling, about 25-35 minutes.

Carefully place the hot baking dishes on top of individual serving plates and serve. Enjoy!

Servings: 2 Pot Pies

Tip:  Be careful! The dish will be hot!