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Old 04-12-2015, 08:33 PM   #2
brrdnk
Pope & Young
 
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Join Date: Jun 2010
Location: Mansfield
Hunt In: Coleman,TX & The "H" Some Years
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Next is the Enchilada part. Here is the recipe.

1st-Sauté 1/2 cup chopped pecans and 1/2 c onions TBSP margarine until pecans are toasted. Stir in 1 TBSP of a can of 4.5oz diced green chilies and 1 TBSP chopped pickled jalapenos.
2nd- Combine in a bowl cream cheese (10oz. and room temp), 2 TBSP milk and 1/2 tsp cumin. Then add to pecan mixture.
3rd- Mix in 4 cups of cooked shredded turkey or chicken to the pecan mixture.
4th- Put 4 TBSP of the mixture into each tortilla (8) roll and place seam side down.
5th-In a skillet add two 10.5oz cans of cream of chicken soup, 8oz sour cream, 1 cup of milk, and the rest of the can of green chilies and 1 TBSP chopped pickled jalapenos. Heat till combined and consistent.
6th- Pour over the enchiladas/tortillas and cover with foil. Cook for 35 minutes at 350.
Remove foil and sprinkle with shredded Colby jack. Return to the oven until cheese is melted ((5 minutes). Enjoy

Ingredients:
Shredded wild turkey
1.4.5oz can green chilies
10oz cream cheese
8oz sour cream
8- Soft taco size flour tortilla
˝ cup chopped pecan
˝ cup chopped onion
2-10.5oz cans cream of chicken soup
2-tbsp diced jalapenos
1 cup of milk
Shredded Colby jack cheese
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Last edited by brrdnk; 04-12-2015 at 08:50 PM.
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