This is my cookcabulary

Turkey is the new Chicken

Well hello my friends! Its been a minute hasn’t it? I have a few items I need to catch up on blog wise, but for some reason I have just been pre-occupied.  Actually, now that the holidays are long over, I find that people are totally over the sugar and sweets.  So, really – I’ve just been laying off the baking.  The past couple weeks I’ve cooked up a storm in the kitchen for dinners, but as I dig in for the first bite of most meals I have the thought, “Crap! I didn’t take pictures!” Ha.  I get home from working and just need to get dinner started and forget about the blogging part.  Does that make me less of a blogger? I think not. 

Anyway…I was at Meijer (shocker) and found Enchilada sauce that has no wheat! Holla! I haven’t been able to find sauce without gluten so we never get enchiladas in my house. So, right when I found the sauce this time, I immediately grabbed a pack of corn tortillas (they’re wheat free too).

Oh man was I excited to make dinner tonight.  So excited, again I didn’t take pictures of the process. But that was in part to a few things. A) My battery was running low and it takes forever to take pictures on a low battery B) Taking pictures of the process takes longer to make the meal C) It’s pretty quick and easy so I thought a plated image would suffice.

No arguing my friends, that is the process tonight. :) Ha.

I think tonight can serve as a Bachelor Meal as well.  Its just dumping your favorite things into one dish, and it gets messy, and you really dont have to measure anything!

Ok, so the ingredients you need for some delicious Enchiladas are :

  • 6 corn tortillas
  • 1 LB Ground Turkey (or beef, or chicken) More on this later
  • Cumin
  • Garlic Powder
  • Salt and Pepper (S&P)
  • Taco Seasoning
  • Fresh Onion
  • Fresh garlic
  • 1 can corn
  • 1 can black beans
  • Salsa of choice
  • 1 can enchilada sauce of choice
  • Pepper Jack and Cheddar Cheese

Tonight I decided to change things up and try out this Turkey stuff.  We are avid extra lean ground beef people in this house, but the turkey craze was getting to me.  I hear so much about how it tastes like whatever you need it taste, is less fat, and a super awesome alternative to beef or chicken. So, I went for it. Thank you Jenni-O.  (And The Biggest Loser for your propoganda). 

First – ground meat in hot skillet.  Add some S&P, garlic powder, cumin, and taco seasoning. This is all to your liking, add as little or as much as you want – I did absolutely no measuring here. Remember, cooking is fun and allows for combinations of flavors and ingredients, baking is the science where measuring is essential to the food’s success. You can also add a little water to help the taco seasoning distribute evenly, about a 1/4 cup.  Remove from skillet in separate bowl and set aside.

In your already hot pan, add your chopped onion and garlic.  Allow the onions to cook until translucent.  Then, add your corn and black beans.  Feel free to add green chilis, jalapeño, whatever! After that has all sautéed a minute, bring the meat back and combine everything together.

Now take the corn tortillas and heat in the microwave for about 30 seconds.  This allows them to become super pliable.  If you don’t heat them up, they will break when you try to fold them, I’m not kidding, they will totally fall apart.

Get a 9 x 13 baking dish and ladle some of the enchilada sauce and salsa on the bottom.  Pour remaining enchilada sauce in bowl.  Take one corn tortillas and coat, in bowl, in enchilada sauce.  Then, take the tortilla (yup, you have to get your fingers dirty!!) and place in baking dish and scoop a heaping amount of meat/vegetable mixture into tortillas.  Fold both ends over and flip so folded side if facing down.  Repeat until your pan is full.  PS – I pack these suckers tight up against each other! Gets more in the pan, and they support each other.

When you’re done, layer as much cheese as you want on top of each enchilada. Pour remaining enchilada sauce on top, and top with another spoonful of meat mixture (I had A LOT left, hello leftovers!!) and top with shredded Pepper Jack cheese.

Then, you just place the little dish in a preheated 350 degree oven for 15 minutes.

Ohhh yea!

While its cooking, I heated up some refried beans on the stove.  I didn’t have any spanish rice to make so, I thought this would do.  When the enchiladas we’re done, I spooned some beans on a plate, added more enchiladas sauce, and plated the enchiladas right on top!  Garnish with sour cream and green onions. 

Let the FIESTA begin! Aaa-reee-bah!! :)


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  1. * Sam says:

    BTW….Im ready to eat more of these again.

    | Reply Posted 8 years, 4 months ago

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