Friday, December 18, 2015
Turkey Spinach Enchiladas
This is a dish I just winged. Stuff on hand I wanted to use up. And it tasted good. Really good. So I don't have amounts below, but it's just a guide (for myself for the future). I also improvised with some leftover mashed potatoes to make something akin to Abuelo's Papas con Chiles (although they use red potatoes and I had made my mashed with russets). But it, too, was well-received. I made my enchiladas with corn tortillas instead of the traditional flour.
Served it with refried black beans (with added chopped onions and Jack cheese) and some guacamole and chips.....a very filling meal with leftovers for lunch.
TURKEY SPINACH ENCHILADAS (makes about 8-10 enchiladas)
1 cup shredded turkey or chicken
either frozen chopped spinach, thawed and wrung out or fresh spinach wilted in boiling, salted water (I used 3.5 oz, about 4 cups, in 1 cup boiling water), drained and patted dried, then chopped
1 medium or 1/2 large onion, chopped
1 tsp canola oil
4 oz cream cheese (reduced-fat ok), softened
2 oz canned green chiles, undrained
1/2 tsp taco seasoning
10 oz can green enchilada sauce
1/4 cup regular/heavy cream, or 1/2 & 1/2
8-10 corn tortillas
Monterey Jack cheese
chopped cilantro for garnish, optional
Place spinach in boiling, salted water. Stir until well-wilted. Drain and pat dry (or wring out frozen thawed spinach). Mix with shredded turkey/chicken.
In a small skillet, heat canola oil. Saute onions until soft, 4-5 minutes. Add to turkey mixture.
Mix cream cheese, green chiles, and taco seasoning. Add to turkey mixture.
In a separate bowl, mix enchilada sauce and cream. Spread some of the sauce in the bottom of a 13x9 baking dish (or two 8x8 dishes.....one for now, one for freezing) sprayed with cooking spray.
Put about 1/4 cup (or less) of the turkey mixture down the center of a tortilla and sprinkle some Jack cheese on the mixture. Roll up. Place seam-side down in the baking dish. Continue until pan is full or turkey mixture is all used. Spread a little more of the enchilada sauce on top. Sprinkle with Jack and Cheddar cheese.
Bake at 350F for about 30 minutes or until bubbly and browning.
MEXICAN-ISH MASHED POTATOES
about 2 cups leftover mashed potatoes
1-2 oz cubed American cheese (like Velveeta)
1/2 seeded and deveined jalapeno pepper, diced small
green chiles or a bit of the enchilada cream sauce
1/2 tsp taco seasoning
Mix everything in a saucepan. Warm over low heat until cheese melts.