Ground Turkey Enchiladas and Cream Cornbread
Andy is a pretty picky eater, especially
when it comes to Mexican food. Until the last year or so he orders
chicken strips and fries when we go out; he's 23. Since our
relationship, we've both agreed to broaden our horizons as far as
ordering something we wouldn't otherwise and eating vegetables and such.
This was the second Mexican dish I served up for us, the first being very mild quesadillas.. think kiddie style without peppers, and he was pretty happy with it. Unfortunately for him since our household rule is whoever doesn't cook has to clean, enchiladas were a pretty big mess to clean up after.
But first,
I must give credit where credit is due.
The cornbread is a family recipe from my Aunt Pam who gave me a wonderful cookbook full of her personal favs and old family recipes for a wedding gift!
Here's my recipe that served up about 6 small meals:
Ground Turkey Enchiladas Prep time: 15 minutes
Cook time: 20 minutes
Equipment:
Skillet
Spatula
Can opener
Measuring cups
Cutting board
8x8 pan
Preheat oven to 350
Appx. 8 oz of ground turkey
1 can of enchilada sauce (more may be used, but this was sufficient for us)
1/2 cup of lite sour cream
1/2- 3/4 cup of mild cheddar cheese (shredded)
5-7 whole wheat tortillas (or however many you can stuff in an 8x8)
1/2 small onion, diced
1/2 cup of salsa
1. Cook meat in a skilled. When meat if halfway done, add in the onions.
2. Continue to cook the meat and onions until the meat is done and onions are nice and tender.
3. Bring the heat down to low so as not to curdle your sour cream.
4. Add 1/2 can of enchilada sauce and stir into meat and onion mix.
5. Add in cheddar cheese and stir until it starts to melt.
6. Add in sour cream last and stir until all ingredients are blended; be careful not to let mix begin to bubble.
Remove from heat.
Spread some EVOO around in the bottom of your 8x8.
On a flat surface (I reused my cutting board area) place tortillas in a pile to begin assembly.
Scoop about 1/4 c. of meat sauce into tortillas.
Then fold up tortillas burrito fashion: top and bottom "corners" folded up, then "sides" folded over with folds on the bottom of the pan.
Continue until you're out of room in your pan and out of meat sauce. Ideally this will happen simultaneously; however, you might have one or two overstuffed shells. :)
Now that you have a pan of warm, plump burrito-like entities, you're ready to sprinkle the goodies on top.
Because I like cheese, on go a half-handful of cheese (save the other half for the end)
followed by the remaining enchilada sauce and a couple small dollops of sour cream.Then comes the salsa; I didn't add much, just enough to give it a kick of salsa flavor( but my Grandma and I make homemade canned salsa that doesn't take much for a kick).
Gracefully spread the ingredients atop the tortillas until they look pretty mixed
*I do tend to leave my burrito ends sticking out a bit so we can see where to cut.
And more cheese if you please.
Pop that baby in the oven for about 20 minutes. Really this is to your discretion because I had my cornbread going at the same time, so my oven was nice and warm. All you really need to do is toast up the tortillas and get everything nice and melty because everything is already cooked.
This was the second Mexican dish I served up for us, the first being very mild quesadillas.. think kiddie style without peppers, and he was pretty happy with it. Unfortunately for him since our household rule is whoever doesn't cook has to clean, enchiladas were a pretty big mess to clean up after.
But first,
I must give credit where credit is due.
The cornbread is a family recipe from my Aunt Pam who gave me a wonderful cookbook full of her personal favs and old family recipes for a wedding gift!
Here's my recipe that served up about 6 small meals:
Ground Turkey Enchiladas Prep time: 15 minutes
Cook time: 20 minutes
Equipment:
Skillet
Spatula
Can opener
Measuring cups
Cutting board
8x8 pan
Preheat oven to 350
Appx. 8 oz of ground turkey
1 can of enchilada sauce (more may be used, but this was sufficient for us)
1/2 cup of lite sour cream
1/2- 3/4 cup of mild cheddar cheese (shredded)
5-7 whole wheat tortillas (or however many you can stuff in an 8x8)
1/2 small onion, diced
1/2 cup of salsa
1. Cook meat in a skilled. When meat if halfway done, add in the onions.
2. Continue to cook the meat and onions until the meat is done and onions are nice and tender.
3. Bring the heat down to low so as not to curdle your sour cream.
4. Add 1/2 can of enchilada sauce and stir into meat and onion mix.
5. Add in cheddar cheese and stir until it starts to melt.
6. Add in sour cream last and stir until all ingredients are blended; be careful not to let mix begin to bubble.
Remove from heat.
Spread some EVOO around in the bottom of your 8x8.
On a flat surface (I reused my cutting board area) place tortillas in a pile to begin assembly.
Scoop about 1/4 c. of meat sauce into tortillas.
Then fold up tortillas burrito fashion: top and bottom "corners" folded up, then "sides" folded over with folds on the bottom of the pan.
Continue until you're out of room in your pan and out of meat sauce. Ideally this will happen simultaneously; however, you might have one or two overstuffed shells. :)
Now that you have a pan of warm, plump burrito-like entities, you're ready to sprinkle the goodies on top.
Because I like cheese, on go a half-handful of cheese (save the other half for the end)
followed by the remaining enchilada sauce and a couple small dollops of sour cream.Then comes the salsa; I didn't add much, just enough to give it a kick of salsa flavor( but my Grandma and I make homemade canned salsa that doesn't take much for a kick).
Gracefully spread the ingredients atop the tortillas until they look pretty mixed
*I do tend to leave my burrito ends sticking out a bit so we can see where to cut.
And more cheese if you please.
Pop that baby in the oven for about 20 minutes. Really this is to your discretion because I had my cornbread going at the same time, so my oven was nice and warm. All you really need to do is toast up the tortillas and get everything nice and melty because everything is already cooked.
Voila!
So it's not beautiful, but I have no claim to visual artistry and it's yummy!
Also, we don't use microwaves and this reheats beautifully in the toaster oven if you put a plate in on bake for about 10 minutes.
Cream Corn CornbreadPrep time: 5 minutes
Cook time: 30-45 minutes
Serving size: 16 squares
This cornbread made a lot for two people, but it's difficult to cut in half because everything comes from a single serving box or can and I'm just lazy enough to not want to deal with that, but for those of you who have more than two people in your family, it won't take you an entire week to devour this.
Materials:
Large mixing bowl
Medium sized Pyrex- I used a 9x11
Rubber scraper
Preheat oven to 350
Ingredients:
1 box of Jiffy corn bread mix
1 can of cream corn
8 oz. of sour cream
1/2 stick or 1/4 cup of melted butter or margarine
*Since we don't use a microwave we used a small microwave safe bowl placed in the toaster oven on warm for 5 minutes; this is less messy than using a saucepan.
Pour mix into the Pyrex and bake. To determine if they're done or not, I use the toothpick method.
Since I usually cook these dishes together, I mix up the cornbread first and pop it in to bake, then prepare the enchiladas and leave the enchiladas in with the remaining time for the cornbread (about 15 minutes).
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