Monday, October 17, 2011

Make These Now Enchiladas

Janet here

I know I may seem just a little bit like a stalker of Faith Durand's new cookbook Not Your Mother's Cassroles. But I have to tell you that if I was going to buy one cookbook this year for someone I love, this would be the cookbook. I have now made about 9 recipes from this book and they've all been complete, total hits AND easy to make. Could you ask for a better combination?

Anyway, part of the love fest I have for this particular recipe is that you can make it ahead and then enjoy your company...which is precisely what I did on Friday night when we invited over some of our favorite people, Karen and Pete, for dinner. We haven't seen them in a while and I wanted to be able to enjoy the visit as opposed to spend most of it in the kitchen while everyone else was talking and having fun.

Mission accomplished: I spent with our friends and we had a good diner. The proverbial win-win.....What I did not do was take a photo. Actually I thought I had taken a photo but I can't find it on my phone. I suspect the gin and tonics have something to do with my memory here — another reason to make the meal ahead :)

Turkey Enchiladas with Spinach and Cheese

serves 6


olive oil
8 cloves of garlic, sliced in half
1 1/4 pounds fresh baby spinach
1 cup chicken or turkey broth
1 bunch scallions, sliced
2 cups fresh cilantro leaves, chopped
1 jalapeno pepper, sliced
juice of one lime
salt and pepper to taste

for the enchilads

12 6-inch corn tortillas
4 cups choppped roasted turkey
2 cups shredded cheese

Heat oven to 450 degrees. Lightly grease the baking pan with olive oil.
Heat a drizzle of olive oil in a large skillet over medium heat. Add the garlic and cook for about 5 minutes. Add the spinach and cooks just until wilted. Then added the broth and bring to a simmer. Remove from the heat and then add the scallions, cilantro, and jalapeno. Cool slightly. then blend in a food processor until smooth. Add the lime juice and season to taste.

Overlap half the tortillas in the baking pan. Sprinkle half of the turkey over the tortillas. Then pour in half of hte spinach mixture

1 comment:

  1. Sounds amazing... just a thought, this could be a GREAT way to use some of those leftovers from Thanksgiving... and it probably pairs nicely with a Pumpkin Spice Beer!!!! - Mike TGBG