| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Cklive20, Pdate |
4 |
servings |
INGREDIENTS
| 1/2 |
c |
Vegetable oil |
| 12 |
|
Six-inch corn tortillas |
| 3 |
c |
Cooked turkey in 1/3" pieces |
| 10 |
oz |
Extra-sharp Cheddar; grated |
| 1 |
c |
Finely-chopped red onion |
| 1/3 |
c |
Finely-chopped fresh coriander; plus |
|
|
Coriander sprigs; for garnish |
| 2 |
c |
Quality enchilada sauce |
| 2 |
|
Avocados; for garnish |
INSTRUCTIONS
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, seam-sides down, in a shallow 3-quart baking dish. Pour the
chili sauce over the enchiladas. To freeze the dish, wrap the dish tightly
with aluminum foil and label. To cook from the freezer, preheat the oven to
375 degrees. Bake in covered pan for 40 minutes. Uncover and sprinkle with
the remaining 2 1/4 cups Cheddar and bake at 350 for 15 to 20 minutes more,
or until the cheese is bubbly. Sprinkle the enchiladas with the remaining
chopped coriander. Serve the enchiladas garnished with the avocado, peeled
and diced, and the coriander sprigs. This recipe yields 4 to 6 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet
Magazine From the TV FOOD NETWORK - (Show # CL-8956)
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
joecomiskey@netzero.net
05-17-1999
Per serving: 403 Calories (kcal); 43g Total Fat; (91% calories from fat);
2g Protein; 7g Carbohydrate; 0mg Cholesterol; 10mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 8
1/2 Fat; 0 Other Carbohydrates
Recipe by: Sara Moulton
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