Turkey Enchiladas

I love this delicious "Turkey Enchiladas" recipe! Its a great way to use leftover turkey. No matter how many I make there is never any leftovers.

Ingredients:

 2 lbs. turkey, cooked and shredded

10 flour tortillas

1/2 cup enchilada sauce

2 cups sour cream

1 large jar Picante Sauce

3 cups Monterey Jack cheese

1 cup cheddar cheese

1 cup cream cheese

garlic powder

Directions:

Slice turkey and brown in a large skillet.

Let cool and shred by pulling it apart. 

Put shredded turkey back into the skillet, add picante sauce simmer chicken five to eight minutes.

Add one cup sour cream, cream cheese, one cup Monterey Jack cheese and stir until cheese is melted and all the ingredients are blended.

Lightly spread butter on one side of the flour tortillas and sprinkle with garlic powder.

Then turn over the tortillas and stuff tortillas with turkey mixture by spooning the mixture onto one end of the tortilla and then rolling.

Lay open side face down in casserole dish. 

Cut slices in top of tortillas and evenly spread the sour cream on top of the tortillas.

Pour enchilada sauce slowly on top of the sour cream and gently spread evenly with the back of a spoon.

Then top with the remainder of the Monterey Jack cheese and cheddar.

Bake at 350 degrees F about 20-30 minutes until cheese is melted.

Garnish with Picante Sauce  or dices green onions and serve.

Creamy Avocado Sauce

This "Creamy Avocado Sauce" recipe is awesome on a turkey, chicken or salmon burgers or Mexican foods seasoned with chilies-lime.

Ingredients

3 large ripe avocados, peeled and pitted
2 green onions, finely chopped

1/4  teaspoon coriander powder
1/4  teaspoon sea salt
1 tablespoon olive oil
2-3  tablespoons lime juice
1/4  teaspoon garlic powder
3 tablespoons plain Greek Yogurt or sour cream

Directions

Put water in a blender first. 

Add remaining ingredients and blend until smooth and creamy. 

Refrigerate until ready to serve.

Guisado de Pollo (Chicken and Potato Stew)

My family loves "Guisado de Pollo (Chicken and Potato Stew)". It's an inexpensive and absolutely delicious crock pot meal, a classic Mexican comfort food that's sure to win your guest over.

Ingredients

1-1/2 cups fresh Mexican chorizo
1 1/2 pounds boneless, skinless chicken thighs
Sea salt and freshly ground black pepper, to taste
1 small white onion, chopped
1 medium carrot, chopped
1 red bell pepper, stemmed, seeded, and finely chopped
1 cup finely chopped fresh or canned pineapple
1 teaspoon ground cumin
1 teaspoon dried thyme
6 cloves garlic, minced
3 canned chipotles in adobo sauce, finely chopped
1 jalapeño, quartered lengthwise
1 lb. Yukon gold potatoes, cut into 1/2 inch cubes
4 cups chicken stock
3 sprigs cilantro
1 (15-oz.) can whole peeled tomatoes in juice, crushed
Juice of 1 lime

Directions

In a saucepan over medium-high heat, cook Mexican chorizo until brown, breaking it up with a spoon as you cook. 

Use a slotted spoon to transfer to bowl, and put in crock pot. 

Season chicken with salt and pepper, and working in batches, add to pan, and cook, turning once, until browned on both sides and cooked through, about 15-20 minutes. 

Transfer to a plate and let cool; using a fork, finely shred meat and put in crock pot.
Return saucepan to heat, and add onion, carrot, and peppers; cook, stirring, until soft, about 8-10 minutes. 

Add pineapple, cumin, thyme, garlic, chipotles, and cook, stirring, until fragrant, about 2-4 minutes.

Transfer to crock pot along with potatoes, stock, cilantro, and tomatoes, and cook at medium-low, until potatoes are tender, about 4-6 hours minutes. 

Add jalapeno 10-20 minutes before serving.

Then add lime juice, and season with salt and pepper before serving.