Green Chile Turkey Enchiladas
1 Tbsp vegetable oil
1 cup onion, diced
3 garlic cloves, minced
1 Tbsp taco seasoning
2 cups DLM Fully Cooked Turkey, shredded
½ cup fresh corn, cut off cob
(1) 16-oz can or package of green enchilada sauce, divided
10-12 corn tortillas
2 cups shredded cheese like Pepper Jack or Cheddar
½ cup sour cream
Cilantro for garnish if desired
Preheat oven to 325ºF degrees. In a sauté pan, heat the oil and cook the onion until soft. Add the garlic and the taco seasoning and briefly heat till fragrant. Add the turkey, corn, and half of the sauce, mix well.
Brush or spray the corn tortillas with oil on both sides. Fill each tortilla with a 1/4 cup of the turkey mixture and 1 Tbsp of the shredded cheese. Roll up and place seam side down in an oiled 9 x 13 inch baking dish. Place in oven and bake for 10 minutes.
Add the sour cream to the remaining sauce and top the enchiladas; sprinkle with remaining cheese. Place back in oven and bake until bubbly and golden brown, about 10-15 minutes. Top with cilantro if desired.
PAIRS WELL WITH:
- J. Laurens Cremant de Limoux
An intense and complex nose of citrus and dried fruits, honey with a touch of green apple. On the palate, we find all the expression of a well-rounded wine with an aftertaste of fresh fruits and lime.
- Yellow Springs Brewery Zoetic Pale Ale
American pale ale comes to life with a giant burst of Citra hops in the aroma and flavor. Earthy English malts balance the character and support the dry yeast character associated with the style.