Turkey Enchiladas Verde (or beef)
Turkey Enchiladas Verde
Author: Will cook for Smiles Beef Enchiladas Verde
Changes made by: Stacy Turnbow
Serves: 8 enchiladas
INGREDIENTS
Meat:
1 Tbsp vegetable oil
1 lb ground Turkey (or beef)
1/2 medium yellow onion, diced
2 large tomatillos, diced
1 large jalapeno, seeded and diced
2 garlic cloves, minced
1/4 packet of Burrito seasoning
1/4 packet of Ranch Dressing powder
1/2 tsp ground mustard
1/2 tsp cumin
2 ounces of cream cheese cut into cubes
Salt
Sauce:
1 Tbsp vegetable oil
3 large tomatillos, diced
1 jalapeno, seeded and diced
1/4 medium yellow onion, diced
2 garlic cloves, chopped
2/3 cup heavy cream
1 Tbsp sour cream
1 Tbsp cilantro (or desired amount to taste)
1/2 tsp cumin
1/2 tsp ground mustard
Salt
__
8 flour tortillas
1½ to 2 cups Mexican shredded cheese mix
½ cup shredded Monterrey Jack cheese
INSTRUCTIONS
For the meat: Heat up oil in a medium saute pan over medium heat.
Add diced onion and saute until transparent.
Add ground beef, breaking it up as much as you can. Cover and cook until almost done, stirring and breaking up clumps often.
Add diced tomatillos, diced jalapeno and minced garlic. Stir well.
Add spices and cream cheese, stir well and cook until vegetables are soft and meat is fully done. (Strain off the juice if needed).
For the sauce:
heat up oil in a small sauce pot.
Add diced tomatillos, onion, jalapeno, and garlic. Cook covered, over medium heat, until vegetables are softened. Add cilantro and spices, stir well.
Using a blender, puree all the vegetables. (Be careful of the hot splatter.)
Stir in heavy cream and sour cream. Blend more if needed.
Preheat oven to 350 and lightly grease a 9x13 baking dish. Spread a little bit of sauce on the bottom of the baking dish.
To assemble:
Scoop some beef mixture in a tortilla and add some Mexican mix cheese on top. Roll tortilla and place it in the baking dish, seam down. Repeat with remaining tortillas, cheese and beef.
Pour remaining sauce all over enchiladas and sprinkle Monterrey Jack cheese on top.
Bake for 17-20 minutes.
Author: Will cook for Smiles Beef Enchiladas Verde
Changes made by: Stacy Turnbow
Serves: 8 enchiladas
INGREDIENTS
Meat:
1 Tbsp vegetable oil
1 lb ground Turkey (or beef)
1/2 medium yellow onion, diced
2 large tomatillos, diced
1 large jalapeno, seeded and diced
2 garlic cloves, minced
1/4 packet of Burrito seasoning
1/4 packet of Ranch Dressing powder
1/2 tsp ground mustard
1/2 tsp cumin
2 ounces of cream cheese cut into cubes
Salt
Sauce:
1 Tbsp vegetable oil
3 large tomatillos, diced
1 jalapeno, seeded and diced
1/4 medium yellow onion, diced
2 garlic cloves, chopped
2/3 cup heavy cream
1 Tbsp sour cream
1 Tbsp cilantro (or desired amount to taste)
1/2 tsp cumin
1/2 tsp ground mustard
Salt
__
8 flour tortillas
1½ to 2 cups Mexican shredded cheese mix
½ cup shredded Monterrey Jack cheese
INSTRUCTIONS
For the meat: Heat up oil in a medium saute pan over medium heat.
Add diced onion and saute until transparent.
Add ground beef, breaking it up as much as you can. Cover and cook until almost done, stirring and breaking up clumps often.
Add diced tomatillos, diced jalapeno and minced garlic. Stir well.
Add spices and cream cheese, stir well and cook until vegetables are soft and meat is fully done. (Strain off the juice if needed).
For the sauce:
heat up oil in a small sauce pot.
Add diced tomatillos, onion, jalapeno, and garlic. Cook covered, over medium heat, until vegetables are softened. Add cilantro and spices, stir well.
Using a blender, puree all the vegetables. (Be careful of the hot splatter.)
Stir in heavy cream and sour cream. Blend more if needed.
Preheat oven to 350 and lightly grease a 9x13 baking dish. Spread a little bit of sauce on the bottom of the baking dish.
To assemble:
Scoop some beef mixture in a tortilla and add some Mexican mix cheese on top. Roll tortilla and place it in the baking dish, seam down. Repeat with remaining tortillas, cheese and beef.
Pour remaining sauce all over enchiladas and sprinkle Monterrey Jack cheese on top.
Bake for 17-20 minutes.
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