Terrific Turkey Enchiladas

                           

Well, I inadvertently took more than a week off of blogging.  Between parent teacher conferences, a visit from my family from Idaho, and closing on our house, this past week was crazy busy!  It flew by without me even realizing it!  In fact this whole month has!  Just minutes ago, a flier fell out of my cupboard for an event that I planned to attend...on March 9th.  I thought for a second about what day it was and could not wrap my mind around the fact that it had taken place almost 3 weeks ago!  Time is flying by too fast for me right now!  

Anyhow, I am back with a delicious recipe for some hearty Mexican food.  I love Mexican food!  I mean, you cannot go wrong with melted cheese, and I do not know about you, but I don't believe I have ever eaten Mexican anything that wasn't smothered in cheese!  I'm not big on spice, in fact, often times I can't even hack mild salsa, so you can rest assure that anything I post will not pack a huge punch...just in case you can't handle the spice like me.  These enchiladas have a white sauce, which I much prefer over the red stuff, but I had only ever had when stuffed with chicken (which I also love!!).  These enchiladas break the mold in that they are made with ground turkey.  I really enjoyed this dinner!  It seems like there are a ton of ingredients but they really do come together fairly easily, so don't fret!

Terrific Turkey Enchiladas

1-1/4 cups frozen corn, thawed

1 can (4 ounce) chopped green chilies

1 cup fresh cilantro leaves (I have to leave these out due to my husband's pure hatred...I am jealous of anyone that can add these in)

1/3 cup heavy cream

1/4 teaspoon salt

1/4 teaspoon pepper

Enchiladas

3/4 pound ground turkey

1/3 cup chopped onion

1 garlic clove, minced

1 Tablespoon olive oil (Optional.  I left out because I feel there is enough grease coming off the turkey.)

3/4 cup salsa

1 Tablespoon cornmeal

2 teaspoon chili powder

1-1/2 teaspoon ground cumin

1 teaspoon dried oregano

1/8 teaspoon salt

1/8 teaspoon pepper

6 flour tortillas (8 inch)

1-1/4 cups shredded Mexican cheese blend, divided

1/4 cup sliced ripe olives (Optional...I left these out due to my pure hatred)

Place the first six ingredients into a food processor; cover and pulse until blended.

In a large skillet, cook the turkey, onion and garlic in oil over medium heat until the meat is no longer pink.  Remove from the heat, stir in the salsa, cornmeal and seasonings.  Spoon 1/3 cup turkey mixture down the center of each tortilla; top with 2 Tablespoons of cheese.  Roll up and place seam side down in a greased baking 9x13 inch baking dish.  Spoon corn mixture over the top.  Sprinkle with olives (if using) and remaining cheese.  

Cover and bake at 350 degrees for 30 minutes.  Uncover; bake 5-10 minutes longer or until heated through.

Recipe Source:  Taste of Home

I am linking up at these delightful parties!

Sausage & Egg Breakfast Casserole

 A great many years ago, I attended a slumber party at a friend's home.  For breakfast the next morning, her mom served us this foreign (to me) dish called a breakfast pizza.  I don't remember anything about it except the eggs...lots and lots of eggs.  It was saturated with them.  I thought it was horrible.  I left her house that morning feeling absolutely sick to my stomach and, in my young girl naivety, sure that I was allergic to eggs.  I wouldn't eat eggs for years and even as a young adult, got nauseous even thinking about that breakfast pizza.  Then I met my husband who was an egg lover, and though for awhile I still maintained that I was an egg hater, I found myself sneaking bites of his scrambled eggs topped with cheese every now and again.  It took me awhile, but I found that I actually do really enjoy scrambled eggs with melted cheese and I can also do a sunny-side-up egg on a breakfast sandwich.  However, I still can't do anything that I find to be too egg-y...even french toast is hard for me.  So when I went to a brunch at a friend's house and she was serving a breakfast casserole, as the main dish, I started feeling a bit squeamish thinking about eating it.  After one bite though, I was in love!  Strange thing, considering my supposed dislike of not only eggs, but sausage as well.  But it really was delicious and I even went back for seconds.  I had to have the recipe and this is it!  Thanks to the addition of the hash browns, there is enough substance and heartiness that it isn't egg-y at all...if you know what I mean.  I am totally sold on this recipe.  I even made it for dinner the other night and served it along side this orange juice fruit salad.  It was a perfect dinner (if you love breakfast for dinner..which I think is pretty much the best thing ever!)!

Sausage & Egg Breakfast Casserole

1 26 ounce bag shredded hash browns

1/2 cup butter

12 ounces grated cheese (I used a mix of cheddar and monterey jack)

1 small can diced green chiles

2 cups cooked sausage (I have used pork and turkey sausage before, both with good results)

6 eggs

1 cup milk

1/2 teaspoon salt

Preheat oven to 350 degrees.  Grease a 9x13 inch pan.  In a large bowl, combine hash browns, grated cheese, diced chiles and cooked sausage.  Spread into greased pan.  Cut butter into small slices and place all over the top of the casserole.  In a medium size bowl, combine eggs, milk and salt.  Whisk until eggs are beaten.  Pour into the pan over the hash brown mixture.  Place in oven and bake for 1 hour.  Serve warm.

Recipe Source:  Adapted from a recipe contained in an old church recipe book sent to me by a friend

This recipe can be found linked up to these great link parties!