Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Turkey enchiladas
Date: March 29, 2008
Turkey Filling
1 chopped onion
2 tablespoons vegetable oil
1 clove garlic, crushed
2 normal cups tomato puree
2 normal cups chopped cooked turkey
1 little can chopped green chiles
Salt to taste
Cream Sauce
6 chicken bouillon cubes
3 normal cups hot cream
12 flour tortillas
1/2 pound Monterey jack or pepper jack cheese, shredded
Avocado slices
Pico de gallo
Turkey Filling: Sauté onion in oil until soft. Add garlic, tomato puree, chopped turkey and chiles. Season with salt and simmer 10 minutes.
Cream Sauce: In a heavy saucepan, heat cream but do not bring to a boil. Add bouillon cubes, cooking until dissolved.
Warm tortillas wrapped in white paper towels in the microwave until soft and pliable. Dip each in the Turkey Cream Sauce. Place a generous amount of the turkey filling and a little of the cheese at the end of each tortilla and roll up. Place seam-side down in a greased 9 x 13-inch baking dish. Top with remaining cream sauce, then remaining cheese. Bake at 350 degrees F for 30 minutes or until hot bubbly.
Garnish with avocado slices and pico de gallo.