- Cooking Time: 45
- Servings: 4-6
- Preparation Time: 30-60
- Olive oil
- Vegetable oil
- 1 large can enchilada sauce (we like mild but your choice may vary)
- 1 can diced jalapenos (ditto)
- 1 package turkey cutlets or leftover turkey scraps
- 1 box chicken broth if using fresh turkey
- 6 large flour tortillas
- 5 Cups shredded Mexican cheese blend
If using fresh turkey cutlets, simmer in chicken broth for about 30 minutes.
Shred cooled turkey or leftover turkey.
Preheat oven to 350 degrees.
In one frying pan (as large as a tortilla) pour a little of each oil and heat on medium flame.
Pour about 1/2 cup of the enchilada sauce into another frying pan of the same size and heat on low flame.
Lightly grease large pyrex baking pan with spray oil for easier clean-up.
*Place one tortilla in oil, turn after 30 seconds or so. You don't want the tortilla to start to fry, just to soften and puff a little.
Remove tortilla from oil and place in pan with heated sauce for about 30 seconds, turn. Do not leave in either the oil or the sauce too long or the tortilla will become too soft to lift with tongs. Lift out and place on large plate.
Spread about 1/2 Cup of shredded turkey evenly along center meridian of tortilla.
Spread about 1 T. of diced jalapenos along line of meat.
Cover meat and peppers with about 1/2 Cup of shredded cheese.
Roll into shape and place in baking pan with overlapped side up.
Repeat from *, placing each roll close to the previous one. Add additional sauce and oil to frying pans as needed.
Pour remaining sauce from frying pan and can over all enchiladas. (you should have about 1/2 of the can left after assembly)
Spoon remaining jalapenos evenly along the length of each enchilada.
Cover with remaining shredded cheese.
Loosely cover the pan with foil and bake for 30 minutes.
Remove foil and bake an additional 15 minutes.