When you ate your thanksgiving dinner but have leftover turkey. Now what do you do with all that left over turkey?
Ingredients
1lb of ground turkey 1 cup of grated extra sharp cheddar cheese 1 cup of grated mozzarella cheese 1 large onion, finely chopped 2 Italian Roma tomatoes, diced 1-2 jalapeno peppers finely chopped (seeds removed) 1/2 cup cilantro, roughly chopped 1 garlic clove, minced 1 tsp of chili powder 1 tsp of ground cumin 1 dried bay leaf salt and pepper to taste 2 tbsp of olive oil 5 tbsp of olive oil for (tortillas) 1 can of Goya black bean soup (drained) 1 large can of red enchilada sauce 1 pack of tortillas
Instructions Mix the cilantro and tomatoes together,set aside in the refrigerator. Heat up a medium frying pan and add 2 tbsp of olive oil. Allow to get hot then add onions saute until onions are brown, but not burned.
Turn heat down, remove and set aside. In the same pan add ground turkey add the garlic, bay leaf salt, pepper and spices saute until brown. Remove and set aside, in a large saucepan warm the enchilada sauce.
After pour into a bowl and set aside. Pour 5 tbsp of olive oil into a small frying pan. Allow oil to get hot, then place tortilla one at a time in the pan. Warm until each tortilla is soft enough to easily bend.
Continue
In a large casserole dish put in about 1/4 of the enchilada sauce. Then put some tortilla sauce In a bowl and dip each tortilla into the sauce to coat.
Fill each tortilla one by one with a mixture of meat, tomato, black beans, onions, and cheese.Then place it in the casserole dish.when you have filled all of your shells, sprinkle remaining cheese mixture on top of them.
Take the rest of the enchilada sauce and spoon it over the enchiladas.Cover with foil paper, then bake for about 20-25 minutes on 350 degrees. After uncover, let cook for another 5 minutes. Until cheese is bubbling.
Allow to cool for about 10 minutes before you serve it.
Enjoy!
Submitted November 20, 2016 at 10:18PM by carribbeandn http://ift.tt/2fh38X4 recipes
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