November 21, 2014

Layered Turkey Enchiladas

Here at Well Rounded, we love to try out new recipes, and part of the beauty and deliciousness of cooking is creating something unique and designed just for you.  Here is an example of a recipe we wanted to try and how we adjusted it to our liking, or how we improvised based on what we had available in the kitchen.
What it called for….
~ 1 lb turkey breast tenderloin, cut into bite-size strips 
~ 1 16 oz package frozen sweet peppers and onions stir fry vegetables
~ 1 10 oz can enchilada sauce
~ 1/2 cup whole berry cranberry sauce
~ 9 6-inch corn tortillas, halved
~ 1 8 oz package Mexican blend shredded cheese (2 cups)
~ Lime wedges (optional)
~ cilantro (optional)
What we did…
~ No turkey, forget to put it on your list, and dont go back to the store when you realize you forgot it.
~ Frozen veggies???  No no no, Buy real veggies, whatever you want or whatever is in the fridge.  (orange bell pepper, zuccini, red onion, GARLIC, )
~ 1 10 oz can enchilada sauce, yes, green is good.
~Skip the cranberry sauce
~ 5 or 6 flour tortillas, whole
~ 1 8 oz package of a good cheese.  We used a sharp white cheddar.
~ Lime wedges required
~ Cilantro required.  Lots of it.  
What it called for….
Preheat oven to 450 degrees.  In extra large skillet cook turkey in 1 tablespoon hot cooking oil over medium heat 4 minutes or until no longer pink.  Add frozen vegetables, enchilada sauce, and cranberry sauce.  Bring to boiling.  Sprinkle salt and pepper.
What we did….
Preheat oven to 450 degrees.  In large skillet add some olive oil and stir fry all the veggies over medium heat.  Add seasoning, such as cayenne, salt and pepper, oregano, etc., and lime juice. Add enchilada sauce.  If it doesnt seem saucy enough, add some salsa!  You’ll probably be munching of chips and salsa anyway.  
What it called for….
In 2 quart baking dish layer 1/3 of the tortillas, then 1/3 of the cheese.  Use a slotted spoon to layer the turkey-vegetable mixture.  Layer 1/3 tortillas, 1/3 cheese, remaining turkey vegetables (with slotted spoon), and remaining tortillas.  Spoon on remaining sauce from skillet; sprinkle remaining cheese.  Bake 5 minutes or until cheese is melted.  Cut in squares.  Serve with lime and cilantro.  
What we did….
In regular sized cake pan, spread around some olive oil.  Fill tortillas with veggies, cheese, and cilantro, roll them up and place in pan.  Spoon any remaining sauce and veggies all over the tortillas.  Top with more cheese, more cilantro, and hey, is that a tomato in the fridge??  Ooo, throw that on there!  Bake about 5-7 minutes.  Make one cut down the middle, cutting the enchiladas in two.  Serve with lime, more cilantro, and avocado and friends!  

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