Tag Archives: mexican

Double Cheddar Smothered Turkey Enchiladas


I saw a few different versions of this white sauce enchilada recipe being pinned and repinned on Pinterest, so I thought I’d give it a try. It’s been awhile since we’ve tried a new enchilada recipe….our typical go-to version is one we call Creamy Enchilada Bake, and it uses a mix of sour cream and cream of mushroom soup on top with ground beef and refried beans inside.


I’m not saying this new version is any healthier. Hello…butter…sour cream…shredded cheese. However, this version does eliminate the canned “cream of science experiment” soup, so it’s progress, right?


If you have some leftover chicken on hand or perhaps some turkey in the freezer from the holidays, either would work just fine in this recipe. I used about two cups, but a little more or a little less won’t hurt anything. You could also add some rice, quinoa, or bulgur to add a bit more bulk to the tortilla contents. I just used what was on hand, and these came together perfectly for a hearty winter Sunday supper.


Double Cheddar Smothered Turkey Enchiladas

For the Sauce
2 Tbsp butter
2 Tbsp flour
1 cup chicken broth
1 cup sour cream

For the Enchiladas
2 cups finely diced turkey (or chicken)
1 Tbsp chili powder
2 Tbsp Frank’s hot sauce
2 cups shredded cheddar cheese (I used chipolte cheddar inside the tortillas and 1 cup extra sharp white cheddar on top)
5-6 whole wheat tortillas

Melt the butter in a small saucepan. Whisk in the flour. Slowly stream in the chicken broth, whisking continually. When thickening and bubbling, remove from heat and stir in sour cream. Set aside.

In a medium bowl, combine the turkey, chili powder, hot sauce, and one cup of cheese. Divide mixture equally among the tortillas and roll up.

Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with cooking oil. Layer tortillas in baking dish. Use a spatula to spread the sauce over the rolled tortillas. Sprinkle the second cup of cheese over the top. Bake for 20 minutes. Then, move dish to a higher shelf in the oven, turn on the broiler, and broil for 2 minutes or until browned, watched carefully so that the top does not burn. Remove from oven. Let sit for 5 minutes, and serve. Fresh diced tomatoes and avocado slices make a tasty addition to these.


Chunky Guac with a Twist

Here’s a super easy guac recipe just in time for Super Bowl Sunday. It’s so fast, you can whip it up during the commercial break. But, if you don’t want to miss the great commercials, you can prepare it in advance…even the day before.

That’s right. The lemon in this recipe keeps the avocado from turning into a brown, unsavory mess overnight. Lemon is also a nice twist in place of the conventional lime in most guac recipes.
One batch makes about two servings, so if you’re feeding a crowd, you may want to at least double or triple the recipe or more. For added flair, grate a teaspoon of lemon zest and mix in to the recipe.


1 large ripe avocado
1 roma tomato
1 Tablespoon fresh lemon juice
½ teaspoon sea salt
1 clove garlic

Cut avocado lengthwise and remove seed. Over a large bowl, squeeze the outside of each half of the avocado to get the inside to slide out. Mash the avocado with a fork. Add lemon juice, salt, and pressed garlic clove. Stir. Chop tomato and add to the bowl. Stir once more and serve with tortilla chips.  Healthy, fresh, and inexpensive…gotta love it!

Kicked Up Southwestern Quesadillas

We’ve had a quesadilla maker for years, and it doesn’t do much but collect dust on our shelf.  Everytime we do use it, the cheese seems to ooze out until there’s nothing left inside and the quesadilla comes out looking like a dry, tasteless pancake.  This recipe is a much tastier version.

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Kicked Up Southwestern Quesadillas

Mouth-watering Monterrey Jack melds with creamy refried beans for the perfect appetizer that’s hearty enough to be a main course.

1 package of flour tortillas (10 taco size)
1 8oz package Monterrey Jack cheese
½ can corn
1 can refried beans
1 cup black olives
1 cup salsa
½ onion
8 oz sour cream
1 tsp taco seasoning

 Quesadilla Prep:

Chop onions and black olives and set aside.  Drain corn.  Shred cheese.  Using a spatula, spread refried beans on each of the 10 tortillas.  Sprinkle shredded cheese on top of the beans on each of the 10 tortillas.  Set five of the bean and cheese covered tortillas aside to be used as the tops of the quesadillas.  Add the following toppings to the remaining 5 bean and cheese tortillas: 1 tablespoon of corn, 1 teaspoon of onions, 1 tablespoon on olives, 1 tablespoon of salsa.  Gently pat the cheese into the beans on the 5 tortillas that will be used as the tops of the quesadillas.  Then flip them over and set on top of the tortillas with toppings.  Gently pat top to hold it together.  Heat quesadillas on a griddle or in a skillet over medium-high heat until brown and crispy on the bottom.  Flip quesadilla and repeat until golden brown on the other side.  Then, remove from heat and let it cool for a few minutes before cutting into triangles with a chef’s knife or pizza cutter.  Serve with dipping sauce.

Dipping Sauce:

Mix sour cream, taco seasoning, and remaining salsa.  Add a little extra salsa for more southwestern kick…

Amy’s Notes:

Adapted from Sunny Anderson’s Southwest Quesadillas.  I changed up the toppings and the dipping sauce to give it my own spin.  Just don’t leave out the beans – they are the glue that holds it all together.