Try this Turkey Enchiladas with Red Chili Sauce recipe, or contribute your own.
Suggest a better descriptionCOOKING LIVE SHOW #CL8771 Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved NOTE: Dried NM chiles are available at some specialty foods shops and by mail from The Chile Shop, 109 East Water Street, Santa Fe, NM 87501, Tel. 505-983-6080) 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, seams side down, in a shallow 3-quart baking dish. Pour the chili sauce over the enchiladas, sprinkle the enchiladas with the remaining 2 1/4 cups Cheddar, and bake them in a preheated 350 degrees F 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. Yield: 4 to 6 servings RED CHILI SAUCE: In a large saucepan simmer the chilies, onion, and garlic in the water for 20 minutes. Transfer half the chilies, onion, and garlic with tongs to a blender, add 3/4 cup of the cooking liquid, and puree the mixture until it is smooth. Force the puree through a sieve into a bowl, pressing hard on the solids with a spoon. Repeat the procedure with the remaining chilies and 3/4 cup of the remaining cooking liquid, stir in salt to taste, and discard the remaining cooking liquid. The sauce may be made 2 weeks in advance and kept covered and chilled. Yield: About 3 1/2 cups Posted to FOODWINE Digest 03 Dec 96 From: "Marie D. Pinho"
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Serving Size: 1 Serving (349g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 185 | ||
Calories from Fat: 164 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.2g | 24 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 11.5g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 7.8mg | 0 % | |
Potassium 90.2mg | 2 % | |
Total Carbohydrate 5.7g | 2 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 4.7g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 185
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