Dinner, July 28, 2008
Turkey & Peppers Enchiladas
½ Red Bell Pepper
½ Yellow Bell Pepper
1 Long Mild Yellow Pepper
½ Large Onion
1lb Ground Turkey
6 oz can tomato paste
2 cups water
1 8oz brick Sharp Cheddar Cheese, shredded
1 teaspoon salt
1 ½ teaspoons chili powder
1/2 teaspoon cumin
¼ teaspoon garlic powder
Dash of oregano, black pepper & coriander
10 or so soft corn tortillas
Slice onion and all three peppers. Sautee over medium heat until they start to soften. Add turkey to pan and cook while keeping broken into small pieces. While the meat is cooking combine water, seasonings & tomato paste. Mix well with a whisk to combine.
Warm the tortillas in the oven or on the stove to make pliable, approx 10 minutes
Pour half of the sauce into the pan with the turkey, also adding ½ of the cheese. Mix to combine.
Fill the tortillas with the mixture, placing into the baking dish. Cover with remaining sauce & cheese. Bake at 350 for 30 minutes. I like to crank the oven to 425 for the last 10 minutes to make the top nice and golden.
1 comment
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