- 24 oz - Smoked Turkey (any meat or leftover meat will work)
- 1 TBS - Olive Oil
- 1 Cup - Yellow Onion (diced)
- 1/2 Cup - Bell Pepper (diced)
- 1/4 Cup - Yellow Corn
- 30 oz - Enchilada sauce (I used mild)
- 2 - 10 oz Cans - Rotel (mild)
- 2 tsp - Cumin
- 2 tsp - Granulated Onion
- 2 tsp - Granulated Garlic
- 1 TBS - Chili Powder
- 20 oz - Water
- Salt and Pepper to taste
- 1.5 Cups Shredded Cheddar Cheese
- 10 - Corn Tortillas
Directions
- In a large skillet over medium high heat add olive oil, onion, corn and bell pepper and saute 3-4 minutes.
- Add Rotel, cumin, granulated onion, granulated garlic, chili powder, water and turkey.
- Mix well bring to a simmer, reduce heat to med-low, cover and cook for 20 minutes,
- Remove lid and continue to cook another 5 minutes until all of the liquid has evaporated.
- Add 1.5 cups of enchilada sauce to the bottom of a 9x13 casserole dish.
- Place a couple tablespoons of the meat mixture into the center of each corn tortilla and fold over and place into casserole dish.
- Pour remaining enchilada sauce over enchiladas, top with shredded cheddar cheese.
- Bake in a preheated 375ยบ oven for 20-25 minutes or until golden brown and bubbly.
Enjoy!
Very delicious and testy Recipe.!!
ReplyDeleteLove it thanks for sharing.