Last week I told you about Mom’s Too Much Turkey Soup that used up the dark meat from our over-abundance of Thanksgiving turkey. Today I’ll tell you what she did with all the breast meat. This is a hoomin recipe (well, there were a few little turkey scraps that hit the floor …anything that hits the floor is mine) but it gets your Mom out of the kitchen really quick so she’ll have more time for you.
It was Sunday and Mom was feeling particularly lazy (I think I wore her out on our hike at Gator Creek ) but she wanted something yummy for dinner (I always want something nommy for dinner). “Hmmm,” she thought, “what can I make that is super quick and easy? I have it…green turkey enchiladas” (no the turkey wasn’t green silly dawg…the sauce is green…you’ll see)
A quick trip to the store (I had to stay home to guard the turkey) provided the necessary ingredients: one 16 oz. can of Blue Runner Creole Style Creamed Pinto Beans (any pinto beans would do , but these are seasoned nicely and make their own sauce when they’re heated which keeps the filling moist), one 19 oz. can of green enchilada sauce, a package of sliced Swiss cheese and a package of corn tortillas.
The turkey breast meat (there was about 3 cups in all) was chopped up small and mixed in with the can of pinto beans. Half the can of green sauce was dumped into a 12″ x 8″ glass baking dish. Filling was added to each corn tortilla (Mom says this is kind of like the Three Bears…you want to use not too much and not too little…you’ll figure out what is “just right”), and each filled tortilla was rolled and placed into the baking dish. Mom likes to pack them in pretty tight, so they all bake up into a soft melded casserole. After all the tortillas were filled she covered them with the remaining green sauce, and then layered on 8 slices of Swiss cheese, thencovered the pan with foil and baked for about 30″ in a 350* oven. After thirty minutes Mom removed the foil and let the dish cook for another 10″ just to add a bit of color to the top. Here’s what they looked like coming out of the oven.
Sorry, the color in the photo isn’t great, but you get the idea. This is a super simple meal that took less than an hour start to finish, and is great with a side salad. It’s the kind of “winging it” cooking Mom tends to do on weekends when she doesn’t want to spend much time in the kitchen (so she can spend more time outdoors with me of course) . Give it a try…
Tonight is the 4th night of Chanukah. Make sure and check out today’s Tasty Tuesday posts in the Chanukah Blog Crawl There’s two today…Miss Lori & Jetty over at Hey…It’s Jet Here and the wonderful @DanaPixie of the Meandering Moodys will both be sharing wonderful Chanukah recipes. Thursday Gizmo will take you all to the community Chanukah party we attended.