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TID: MBSE-FIDO 1.1.0 (Linux-x86_64)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Turkey Enchiladas Verdes
 Categories: Breads, Poultry, Chilies, Herbs, Vegetables
      Yield: 16 servings
 
     32    Corn tortillas (6")
    1/3 c  + 1 tb oil; divided
      1 md Onion; chopped
      3 c  Diced, cooked turkey
 14 1/2 oz Can Mexican diced tomatoes;
           - undrained
      1 tb Chopped, pickled jalapeno
           - slices
      1 oz Env taco seasoning
      1 ts Ground cumin
    1/2 ts Dried oregano
    1/2 ts Dried basil
     30 oz (3 cans) green enchilada
           - sauce
 10 3/4 oz Can cream of chicken soup;
           - undiluted
      3 c  Shredded Monterey Jack
           - cheese; divided

MMMMM--------------------------OPTIONS-------------------------------
           Sour cream
           Chopped tomato
           Chopped cilantro
           Add'l pickled jalapeno
           - slices
 
  In a large skillet, fry tortillas in batches, using 1/3
  cup oil, for 5 seconds on each side or until golden.
  Drain on paper towels.
  
  In the same skillet, saute onion in remaining oil until
  tender. Stir in the turkey, tomatoes, jalapenos, taco
  seasoning, cumin, oregano and basil; heat through.
  
  Combine enchilada sauce and soup. Spread 1/2 cup mixture
  into each of two 13x9-in. baking dishes. Place 2
  tablespoons turkey mixture down the center of each
  tortilla; top with 1 tablespoon cheese. Roll up and
  place seam side down in prepared dishes. Pour remaining
  sauce over the top.
  
  Cover and bake @ 350ºF/175ºC for 25-30 minutes or until
  heated through. Uncover; sprinkle with remaining cheese.
  Bake 5 minutes longer or until cheese is melted. Garnish
  with toppings as desired.
  
  Karyn Power, Arlington, Texas
  
  Makes: 16 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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