Ira's Turkey Enchiladas
Follow the directions on the back of the Enchilada Mix (or your favorite enchilada seasonings) and use a separate container to mix the water, tomato sauce and powdered spices together before adding them to the cooked and chopped turkey. This allows for better distribution of the spices. Mix the spices and turkey together to heat and marinate on the stove while you prepare the tortillas.
If you like extra spicy and hot enchiladas, cut up pickled Jalapenos and add them to the turkey and spice mix, which should already be sitting on the stove warming up. You may also add a little cheese to the warm mixture but isn’t necessary.
While the mixture is heating and marinating on the stove, warm the tortillas in the microwave for about 15 seconds. You will only want to warm a few at a time. I warm 5 at a time because the more you heat at one time, the longer it takes to heat them, and the tortillas become sticky and hard to work with. Warming the tortillas prior to filling them with the enchilada mix helps them bend and fold better.
Take a 9x13 inch pan and place some of the turkey enchilada mix at the bottom to kind of grease your pan. Then take the warmed-up tortillas, one at a time, and place a tablespoon of mix on each one, fold it or roll it and place it in the pan. Once your pan is full of tortillas, then sprinkle cheese on the top and bake for about 15 minutes.
This is a naturally gluten free meal and will last about a week. The enchiladas can also be frozen to eat later.
PS. This is Ira’s favorite meal!
Ira Brister is a technical specialist for Aviagen Turkeys. He and his wife Shirley live in Texas and enjoy cooking turkey in a variety of ways. This recipe started with holiday leftovers and is now a family favorite.