Grandma Vi's Turkey Enchiladas

Enchiladas for me are typically hit or miss. I'm not overly fond of the typical enchiladas you'd order at a restaurant, but these ones are in a whole different ballpark!

I first had them at Grandma Vi's a few years ago, and she had found the recipe in a magazine (although she can't remember which one, so if YOU happen to recognize it, please let me know so I can give credit where credit is due!)

The recipe actually calls for turkey, but I have only been making them with chicken: Both are awesome, and this would be a really great way to use up leftover turkey from Thanksgiving!

I'm not going to lie: This is a pretty involved recipe as far as enchiladas go. Most of the time, it's "throw a few cans in a bowl with some shredded chicken or ground beef" for the filling, but this one has a LOT of stuff in it. But that is really what makes this so delicious, and I promise you won't regret it!

My boys just absolutely LOVE these enchiladas! (This was Cashel's "THIS STUFF IS SO GOOD I COULD SCREAM!" face on Valentine's Day)

Grandma Vi's Turkey Enchiladas

Ingredients

8 tortillas
1 tsp hot pepper sauce (optional)
2 C shredded chicken
1/4 C chopped green onions
14oz can no salt diced tomatoes
15oz can black beans, rinsed
1 1/2 C salsa
3/4 C shredded Colby & Monterey Jack cheese
1/2 C light sour cream
1/4 C chopped fresh cilantro
1 tsp ground cumin
1/2 tsp salt
1/2 tsp ground black pepper

Directions

Heat oven to 375 degrees F.
Lightly coat a 3-qt rectangular baking dish with cooking spray; set aside.
For filling, stir together turkey, half the tomatoes with juice, beans, 1/2 C salsa, 1/2 C cheese, 1/2 C sour cream, scallions, cilantro, cumin, salt & pepper.
Spoon about 2/3 C filling on each tortilla. Roll tortillas around filling.
Place, seam sides down to hold tortillas together, in prepared dish; set aside.

For sauce, stir together remaining tomatoes and juice, salsa and hot pepper sauce. Spoon over enchiladas. Cover dish with foil and bake 30 min. Uncover and top with remaining cheese; bake 5 to 10 min more or until heated through and cheese is melted. Sprinkle with cilantro and scallions.

305 calories; 26g fat; 871mg sodium, 29g carbs, 40mb cholesterol, 26g protein, 14g fiber

Bobo's Chicken Enchiladas

For some reason, enchiladas popped into my head the other day, and ever since, I can't get them out of my head! I was scouring the kitchen for this delicious recipe Mark's Grandma made once, but couldn't find it anywhere, so I decided to try my sister-in-law Sarah (a.k.a. Bobo)'s recipe (that she gave me as part of our kitchen-themed wedding gift 5 years ago - thanks, guys!) that I DID find buried in my recipe box!

I'm always on the lookout for recipes that sound complicated but I know deep down inside aren't difficult, and this looked like one of those recipes.

Chicken Enchiladas

From the kitchen of: Sarah Ropte
1 can cream of chicken soup
1 C milk
1 C low fat sour cream
2 C chopped, cooked chicken (I will shred it)
1 can chopped green chiles
1/2 C chopped onion
12 corn tortillas
1 Tbsp vegetable oil
3 C shredded monterrey jack cheese
3 C shredded lettuce
1/4 C sliced black olives
1/2 C finely chopped, seeded tomatoes

Combine ingredients 1-3 until blended; Add ingredients 4-6.
Preheat oven to 350.
Spoon 3/4 C of mixture into bottom of 9x13 baking dish.
Brush each tortilla with oil and wrap in plastic wrap; microwave on MEDIUM for 2 1/2 minutes to soften tortillas.
Spoon a small amoutn of chicken mixture onto each tortilla, reserving 1/4C.
Divide cheese evenly among tortillas, reserving 1/4 C.
Roll up tortillas and arrange in prepared baking dish, seams down.
Spoon remaining chicken mixture and cheese on top.
Bake for 25 minutes.
Top with lettuce, olives and tomatoes.

It.Was.Delicious!

I apparently took no photos (or if I did, I can't find them), but if (ok, WHEN) I make them again, I'll post!

Enjoy!