Turkey Enchiladas With Red Chili Sauce Recipe - Cooking Index
Turkey Enchiladas With Red Chili Sauce Recipe - Cooking Index
| 1/2 cup | 118ml | Vegetable oil |
| 12 | Corn tortillas - (6" to 7" dia) | |
| 3 cups | 187g / 6.6oz | Cooked turkey or chicken in 1/3" pieces |
| 10 oz | 284g | Extra-sharp Cheddar - grated |
| 1 cup | 62g / 2.2oz | Finely-chopped red onion |
| 1/3 cup | 48g / 1.7oz | Finely-chopped fresh coriander - plus |
| Coriander sprigs - for garnish | ||
| 2 cups | 474ml | Red Chili Sauce - see * Note |
| (or two 10-oz cans enchilada sauce) | ||
| 2 | Avocados (preferably California) - for garnish |
* Note: See the "Red Chili Sauce" recipe which is included in this collection.
In a small skillet heat the oil over moderately-high heat until it is hot but not smoking, in it cook the tortillas, 1 at a time, for 5 seconds, or until they are softened but not crisp, and transfer them with tongs, letting the excess oil drip off, to paper-towel-lined baking sheets to drain. On each tortilla mound 1/4 cup of the turkey, 1 tablespoon of the Cheddar, 1 tablespoon of the onion, and 1 teaspoon of the chopped coriander, roll up the tortillas jelly-roll fashion, and arrange the enchiladas, seam sides down, in a shallow 3-quart baking dish. Pour the Red Chili Sauce over the enchiladas, sprinkle the enchiladas with the remaining 2 1/4 cups Cheddar, and bake them in a preheated 350 degree oven for 15 to 20 minutes, or until the cheese is bubbly. Sprinkle the enchiladas with the remaining chopped coriander.
Serve the enchiladas on heated plates, garnished with the avocado, peeled and diced, and the coriander sprigs.
This recipe yields 4 to 6 servings.
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-9079 broadcast 03-05-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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