Post by snoodslapper on Sept 24, 2009 10:34:50 GMT -5
You'll need to have or prepare:
1 pkg tortillas (to make healthier use whole grain or sprouted corn tortillas; I can tell no difference)
1 pkg (8 oz) cream cheese - (I use the reduced fat kind)
1 can chopped green chiles (4.5 oz)
1-1.5 lb cubed wild turkey (usually a full breast of a large bird)
1 can green chile enchilada sauce (10 oz)
1 cup shredded mild cheddar cheese (low-fat or 2% works fine, too)
Directions:
Heat your oven to 400 degrees. Lightly grease a 13x9x2 baking dish and set aside.
Ok, ya'll probably know by now that I am a GRILLIN'/SMOKIN' FOOL when it comes to wild game. So, for me, this is the most crucial step. I hand rub the breast with some brown sugar, Cayenne, salt and pepper (or any favorite rub you like from the store) and put it on the grill on the opposite side of the coals (indirect heat). I try to keep the coals right around 250 and cook the breast through while adding hardwoods to smoke it. A large breast will usually be done in 1 to 1.5 hours. I just love the smokey flavor. You may not believe this, but the meat will be moist and tender. It becomes even more so after cooking it in the rest of the recipe. DO NOT WORRY IF YOU'VE MISCALCULATED A LITTLE AND THE BREAST IS NOT COMPLETELY COOKED THROUGH. IF YOU'VE CUT INTO IT AND FIND IT A LITTLE RARE, DO NOT PUT IT BACK ON THE GRILL AS IT WILL DRY IT OUT. You still have some cooking to do in a skillet and oven that will cook the breast all the way just fine.
Chop the meat in very small pieces, then place the turkey in a skillet. Over low to medium heat, add the cream cheese and chopped green chilies, and cook until all ingredients are combined well and the cream cheese is melted.
Spoon the chicken filling it to the tortillas, roll up the tortilla and place it in the pan seam side down. Repeat this step for the other tortillas. Next pour the green chile enchilada sauce over the top and sprinkle with cheese.
Bake for 15 to 20 minutes or until hot and the cheese is completely melted.
Serve with sour cream & salsa.
These are always a home-run at our house!
Bon appetit'!
1 pkg tortillas (to make healthier use whole grain or sprouted corn tortillas; I can tell no difference)
1 pkg (8 oz) cream cheese - (I use the reduced fat kind)
1 can chopped green chiles (4.5 oz)
1-1.5 lb cubed wild turkey (usually a full breast of a large bird)
1 can green chile enchilada sauce (10 oz)
1 cup shredded mild cheddar cheese (low-fat or 2% works fine, too)
Directions:
Heat your oven to 400 degrees. Lightly grease a 13x9x2 baking dish and set aside.
Ok, ya'll probably know by now that I am a GRILLIN'/SMOKIN' FOOL when it comes to wild game. So, for me, this is the most crucial step. I hand rub the breast with some brown sugar, Cayenne, salt and pepper (or any favorite rub you like from the store) and put it on the grill on the opposite side of the coals (indirect heat). I try to keep the coals right around 250 and cook the breast through while adding hardwoods to smoke it. A large breast will usually be done in 1 to 1.5 hours. I just love the smokey flavor. You may not believe this, but the meat will be moist and tender. It becomes even more so after cooking it in the rest of the recipe. DO NOT WORRY IF YOU'VE MISCALCULATED A LITTLE AND THE BREAST IS NOT COMPLETELY COOKED THROUGH. IF YOU'VE CUT INTO IT AND FIND IT A LITTLE RARE, DO NOT PUT IT BACK ON THE GRILL AS IT WILL DRY IT OUT. You still have some cooking to do in a skillet and oven that will cook the breast all the way just fine.
Chop the meat in very small pieces, then place the turkey in a skillet. Over low to medium heat, add the cream cheese and chopped green chilies, and cook until all ingredients are combined well and the cream cheese is melted.
Spoon the chicken filling it to the tortillas, roll up the tortilla and place it in the pan seam side down. Repeat this step for the other tortillas. Next pour the green chile enchilada sauce over the top and sprinkle with cheese.
Bake for 15 to 20 minutes or until hot and the cheese is completely melted.
Serve with sour cream & salsa.
These are always a home-run at our house!
Bon appetit'!
