Turkey Enchiladas

I have been craving enchiladas, normally I would brown up some ground turkey and utilize a kit.  This was a no go as I couldn't find the one I normally use.  So I went on the hunt to find the perfect enchilada recipe but nothing was quite right in my head.  I couldn't image the favor and taste blending into anything edible.  So I did my own "mash up" of recipes and I was quite pleased with the results.

This recipe consist of three parts; a bed of salsa favored rice, the enchiladas, and the sauce. 

  Ingredients

Rice:

• 1 1/2 cups minute rice
• 1 1/2 cups water
• 1/2 mild salsa
• 1/4 cup frozen corn defrosted

Sauce

• 3 tablespoons olive oil
• 1 tablespoon flour
• 1/4 cup chili powder
• 2 cups chicken or turkey stock
• 6 oz. can tomato paste
• 1 teaspoon oregano
• 1 teaspoon cumin
• Dash of salt
• Pepper to taste
• 1 tablespoon sugar

Enchiladas

• 1 lb. ground turkey
• 3 tablespoon chili powder
• 1/2 cup mild salsa
• 1 small diced onion
• 1 teaspoon minced garlic
• 1 tablespoon olive oil
• 1/2 cup water
• 1/4 frozen corn defrosted

Directions:

1. Preheat oven to 350 degrees
2. Rice:  Bring water to a boil, remove from heat, add rice and cover.  After allowing rice to absorb water and fluff mix in salsa and rice.  Smooth allow the bottom of a 8 x 5 baking pan creating a bed of rice.                                                                                                         
3. Sauce: Begin by heating oil in sauce pan, add in flour frequently stirring, allow to brown but be careful not to scorch.  Fold in chili powder and allow mixture to brown a minute or two longer, it will become paste like.  Slowly pour in chicken stock, allow to warm and spoon in the tomato paste, whisk together until ingredients are fully dissolved.  Add spices then bring to a boil, reduce heat and simmer for 15 minutes, stir occasionally.
4. Enchilada filling: Heat olive oil in skillet, saute onion and minced garlic.  Add turkey and cook until browned.  Pour in water and mix in chili powder.   Mix in corn and salsa.  Set mixture aside.

 Excute:

Lay out 8 flour tortillas on clean surface

Spoon in approx. 3 tbs filling down center of tortillas

Carefully roll enchilada

.

Place onto rice bed opening down

Line rolls across pan

Spoon on sauce and completely cover enchiladas

Cover top with cheese

.

.

Bake for 20 minutes or until cheese completely melted

Let stand for 5 to 10 minutes

Serve and enjoy!!!!

It's mommy tested and Syd approved!!!!  Turned out very yummy!!!!!