This is the perfect recipe for using leftover holiday turkey. I particularly like it because the flavors are so totally different than most holiday fare. I prefer making these enchiladas in individual au gratin dishes rather than one large baking dish because the presentation is so much more attractive. I like to serve a tossed green salad with lots of cilantro in it on the side.
In a large covered saucepan over very low heat, sweat the onion until soft, about 10 minutes. Stir occasionally and add a little water if necessary to prevent scorching. Add the tomatoes, jalapeno, green chilies, tomato sauce, and oregano and simmer, covered, for 30 minutes.
Preheat the oven to 350°F. While the sauce is simmering, combine the cream cheese, milk, cumin, and salt and mix well. Stir in the turkey. Roll 1/4 cup filling in each tortilla and place, seam side down, in a 9 x 13-inch baking dish sprayed with nonstick vegetable coating, or place in individual sprayed au gratin dishes.
Top each enchilada with 1/2 cup sauce and cover with aluminum foil. Bake in the preheated oven for 30 minutes. Remove and discard the foil and sprinkle the cheese over the sauce. Return to the oven for another 15 minutes, or until the cheese is melted and the sauce is hot and bubbly.
Makes 8 servings:
Each serving contains approximately:
Calories: 275
Grams of fat: 8 grams
Cholesterol: 46 mg.
Sodium: 690 mg.
Carbohydrates: 29 grams
Protein: 21 grams
Fiber: 3 grams
This is the perfect recipe for using leftover holiday turkey. I particularly like it because the flavors are so totally different than most holiday fare. I prefer making these enchiladas in individual au gratin dishes rather than one large baking dish because the presentation is so much more attractive. I like to serve a tossed green salad with lots of cilantro in it on the side.