I Like Them! I Really Do!

Back in the day, I was NOT a fan of enchiladas. Not by a long shot. You need to realize that I adore my mom and pretty much everything she cooks in the kitchen is something straight from heaven, BUT...her enchiladas...NOT my favorite. I'd wince everytime she'd say "It's what's for dinner!". This aversion toward enchiladas followed me all the way through college and then I met Mr. Spouse. Mr. Spouse doesn't have any aversions to any kind of food. Since we've known each other, he's really helped to refine my taste pallette. (And by refine, I sure don't mean fancy). I've since become a HUGE fan of enchiladas and I love 'em any way I can get ‘em.  When I had these enchiladas, I about FELL.OUT.  I know I said I’ll take ‘em any way I can get ‘em, but if I could get ‘em this way ALL the time, I’d be in heaven :)

 

VERDE TURKEY ENCHILADAS

VERDE SAUCE

1 & 1/4 cups frozen corn, thawed

1 (4 oz.) can chopped green chiles

1 cup fresh cilantro leaves

1/3 cup heavy whipping cream

1/4 tsp. salt

1/4 tsp. pepper

ENCHILADAS

3/4 lbs. ground turkey {if you aren’t a fan, you could sub extra lean ground beef, but the turkey is amazing}

1/3 cup chopped onion

1 clove garlic, minced

1 tbsp. olive oil

3/4 cup salsa {I used Joe T. Garcia’s}

1 tbsp. cornmeal

2 tsp. chili powder

1 & 1/2 tsp. ground cumin

1 tsp. dried oregano

1/8 tsp. salt

1/8 tsp. pepper

1 & 1/4 cups shredded cheese {I used the Mexican blend}

Here’s what you’ll need to get started:

Yes, yes.  Looks like a lot, but please don’t dismiss it just yet.  I promise you’ll thank me!!!  Okay, so let’s get started on the verde sauce first.  You’ll need to combine the corn, green chiles, cilantro, heavy whipping cream, salt, and pepper in a food processor.  If you’re like me, then you’ve probably misplaced a number of your food processor attachments through the years thus rendering it useless.  In that case, pull out your blender.  It’ll get the job done, too.  Puree until well blended and set aside.

Let’s move on to the enchiladas, shall we?!   Pour your olive oil into a large skillet and heat for a couple of minutes.  Add the turkey, onion, and garlic and cook until browned. 

Remove from heat and stir in salsa, cornmeal, cumin, chili powder, oregano, salt, & pepper.  Spoon about 1/3 cup of the turkey mixture down the center of a tortilla.  I like to use the homemade tortillas from Kroger because I swear they’re the best.  Top the turkey mixture with a couple tablespoons of cheese.  Roll it up and place seam side down in a baking dish.  I used one of my little corningware dishes, but I can’t remember the size. 

Now spoon the verde sauce on top of the enchiladas and top with cheese.

Cover the enchiladas with cheese and bake at 350 for about 30 minutes.  Remove from oven, uncover, and bake for an additional 5-10 minutes or until heated through.

YUUUUUUUUMMMMMMM.  You can’t.even.imagine. For real.

Of course, you can top it all off with some black olives, sour cream, whatever your little heart desires.  We left ours as is and they were AMAZING.  Truly out of this world.  The sauce is what makes this dish so delectable, so make sure you don’t skimp on that.  Take my word.  And sure, it looks like it requires a little bit of elbow grease and you’d be right about that, but it’s worth every extra step you have to take.

Now when I hear, “Enchiladas!  It’s what’s for dinner!” there’s NO wincing involved whatsoever.  Go ‘head and getcha some and see what I’m talkin’ about.  Then come back and tell me how much you love ‘em :)