I think this is the best recipe I have ever made from Thanksgiving leftovers!
Ingredients:
-cooked turkey (shredded)
-pumpkin purée
-sautéed onion and green bell pepper
-shredded cheese (jack or cheddar)
-sautéed celery, onion and garlic
-mole sauce
-corn tortillas (softened over gas stovetop flame, or fried in oil)
-Mexican sour cream (you can make this by mixing regular sour cream with some milk to make it a bit thinner)
-cilantro
-salt & pepper
Sauté chopped celery, onion and garlic in olive oil - mix in turkey, add salt and pepper. Place in bowl. Add pumpkin purée. Stir in shredded cheese if using.
Optional addition: Slice and sauté one onion and and one or two green bell peppers in olive oil. Add to bowl.
Heat corn tortillas over gas flame to make pliable (or fry).
Cook mole sauce to taste (Hint: cook with chicken or turkey stock and add some Mexican hot chocolate bricks to make sweeter, if desired.) Spoon a layer of mole into a glass square or rectangular dish.
Fill each tortilla with turkey mixture. Add some mole sauce. Roll and place in glass dish. Once all enchiladas are arranged in dish, pour the rest of the mole sauce over, pour plain sour cream over, and sprinkle with chopped cilantro.
Cook at 350 for 45 minutes. To serve, drizzle with a mixture of sour cream and pumpkin purée.
Yum! Feeling very thankful this year for my family and being back in Southern California! Hope you enjoy!
- Posted using BlogPress from my iPhone
Ingredients:
-cooked turkey (shredded)
-pumpkin purée
-sautéed onion and green bell pepper
-shredded cheese (jack or cheddar)
-sautéed celery, onion and garlic
-mole sauce
-corn tortillas (softened over gas stovetop flame, or fried in oil)
-Mexican sour cream (you can make this by mixing regular sour cream with some milk to make it a bit thinner)
-cilantro
-salt & pepper
Sauté chopped celery, onion and garlic in olive oil - mix in turkey, add salt and pepper. Place in bowl. Add pumpkin purée. Stir in shredded cheese if using.
Optional addition: Slice and sauté one onion and and one or two green bell peppers in olive oil. Add to bowl.
Heat corn tortillas over gas flame to make pliable (or fry).
Cook mole sauce to taste (Hint: cook with chicken or turkey stock and add some Mexican hot chocolate bricks to make sweeter, if desired.) Spoon a layer of mole into a glass square or rectangular dish.
Fill each tortilla with turkey mixture. Add some mole sauce. Roll and place in glass dish. Once all enchiladas are arranged in dish, pour the rest of the mole sauce over, pour plain sour cream over, and sprinkle with chopped cilantro.
Cook at 350 for 45 minutes. To serve, drizzle with a mixture of sour cream and pumpkin purée.
Yum! Feeling very thankful this year for my family and being back in Southern California! Hope you enjoy!
- Posted using BlogPress from my iPhone
