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the-great-after-thanksgiving-turkey-enchiladas-15693.json
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{
"directions": [
"Heat 3 tablespoons oil in large saucepan over medium heat. Add 1 1/2 cups onions and saut\u00e9 until tender, about 5 minutes. Add enchilada sauce, tomatoes and chipotles. Cover; simmer 20 minutes, stirring often. Remove from heat. Stir in 1/2 cup cilantro. Season sauce with salt and pepper. Mix turkey, 11/2 cups cheese, sour cream, 1/4 cup onions and 1/2 cup cilantro in bowl. Season with salt and pepper.",
"Preheat oven to 350\u00b0F. Heat 1/2 cup vegetable oil in medium skillet over medium heat. Cook 1 tortilla until pliable, about 20 seconds per side. Drain on paper towels. Repeat with remaining tortillas.",
"Spread 1/2 cup sauce in 13 x 9 x 2-inch glass baking dish. Spoon 1/4 cup turkey mixture in center of each tortilla. Roll up tortillas. Arrange seam side down in dish. Spoon 2 1/2 cups sauce over enchiladas. Sprinkle with 1/2 cup cheese. Bake enchiladas until heated through, about 30 minutes.",
"Rewarm remaining sauce in saucepan over medium-low heat. Transfer to sauceboat. Serve enchiladas, passing sauce separately."
],
"ingredients": [
"3 tablespoons plus 1/2 cup vegetable oil",
"1 3/4 cups finely chopped onions",
"1 28-ounce can enchilada sauce",
"5 plum tomatoes, finely chopped",
"1 1/2 teaspoons finely chopped canned chipotle chilies*",
"1 cup chopped fresh cilantro",
"3 cups coarsely shredded cooked turkey",
"2 cups grated Monterey Jack cheese",
"3/4 cup sour cream",
"12 5- to 6-inch corn tortillas",
"*Chipotle chilies canned in a spicy tomato sauce are sold at Latin American markets, at specialty foods stores and at some supermarkets."
],
"language": "en-US",
"source": "www.epicurious.com",
"tags": [
"Cheese",
"Onion",
"Tomato",
"turkey",
"Bake",
"Hot Pepper",
"Fall",
"Sour Cream",
"Cilantro",
"Tortillas"
],
"title": "The Great After-Thanksgiving Turkey Enchiladas",
"url": "http://www.epicurious.com/recipes/food/views/the-great-after-thanksgiving-turkey-enchiladas-15693"
}