Grimm's Flour & Corn Turkey Enchiladas | Grimm's Fine Foods
 

Grimm's Flour & Corn Turkey Enchiladas

This recipe is perfect if you are looking for a different way to use up leftover turkey from a holiday feast.  The Flour & Corn Tortillas are perfect for this dish as the flour in the tortillas make them easy to roll while letting the flavor of the corn shine through.  Try this recipe out and let us know you liked it!

Preparation time: 
15
Cooking time: 
60
Servings: 
10
Ingredients: 

1 package of Grimm’s Flour & Corn Tortillas

3 cups of leftover cooked turkey, shredded

2 cans (4oz each) chopped mild green chile peppers

1 clove garlic, minced

2 cups onion, chopped

1 can stewed tomatoes

1/2 cup chicken broth, reduced sodium

1 tsp cumin

1 tsp chili powder

2 tbsp, canola or olive oil

½ cup aged cheddar, shredded

Salt and pepper to taste

Sour Cream , optional for garnish

Cilantro, optional for garnish

Avocado, sliced, optional for garnish

Preparation: 

Enchilada Filling:

  1. Heat oil in a skillet pan
  2. When hot, add garlic and onion until cooked through
  3. Add turkey and drained green chiles to skillet
  4. Sprinkle turkey mixture with cumin, chili powder, salt and peper
  5. Add a splash of chicken broth and let the flavours meld together, stirring often
  6. Sprinkle in some of the aged cheddar and set mixture aside in a mixing bowl

Sauce:

  1. In a large skillet, add in stewed tomatoes and chicken broth
  2. Add remaining cumin, chili powder
  3. Let the sauce simmer, uncovered for about 20 minutes

 

Putting it all together:

  1. Preheat oven to 350 degrees F
  2. Lightly grease a shallow baking pan
  3. Take Corn & Flour Tortillas and dip them into the sauce mixture, allowing them to become slightly soft
  4. Take sauced tortilla and add filling, rolling and placing in the baking dish seam side down
  5. Once all of the enchiladas have been placed in pan, pour remaining sauce mixture on top of the enchiladas
  6. Sprinkle with cheese and bake in the oven for 30 minutes, or until hot and bubbly
  7. Let set 5-10 minutes before serving.
  8. Arrange on plate with sour cream, avocado slices and cilantro sprigs for garnish.
  9. Serve alongside Mexican-style rice, black beans or salad.

Subscribe

Grimm's Flour & Corn Turkey Enchiladas

Preparation time:
15
Cooking time:
60
Servings:
10
Product(s) used:
Flour & Corn Tortillas, Old Cheddar
Description:

This recipe is perfect if you are looking for a different way to use up leftover turkey from a holiday feast.  The Flour & Corn Tortillas are perfect for this dish as the flour in the tortillas make them easy to roll while letting the flavor of the corn shine through.  Try this recipe out and let us know you liked it!

Preparation:

Enchilada Filling:

  1. Heat oil in a skillet pan
  2. When hot, add garlic and onion until cooked through
  3. Add turkey and drained green chiles to skillet
  4. Sprinkle turkey mixture with cumin, chili powder, salt and peper
  5. Add a splash of chicken broth and let the flavours meld together, stirring often
  6. Sprinkle in some of the aged cheddar and set mixture aside in a mixing bowl

Sauce:

  1. In a large skillet, add in stewed tomatoes and chicken broth
  2. Add remaining cumin, chili powder
  3. Let the sauce simmer, uncovered for about 20 minutes

 

Putting it all together:

  1. Preheat oven to 350 degrees F
  2. Lightly grease a shallow baking pan
  3. Take Corn & Flour Tortillas and dip them into the sauce mixture, allowing them to become slightly soft
  4. Take sauced tortilla and add filling, rolling and placing in the baking dish seam side down
  5. Once all of the enchiladas have been placed in pan, pour remaining sauce mixture on top of the enchiladas
  6. Sprinkle with cheese and bake in the oven for 30 minutes, or until hot and bubbly
  7. Let set 5-10 minutes before serving.
  8. Arrange on plate with sour cream, avocado slices and cilantro sprigs for garnish.
  9. Serve alongside Mexican-style rice, black beans or salad.