Taste of the Wild: Terrific turkey white enchiladas

YIELD: 6-8 SERVINGS

INGREDIENTS

1 lb. turkey breast, chunked into ½ inch pieces (about 2 cups)

Taco seasoning

8-10 flour tortillas (8-inch sized)

ENCHILADAS FILLING

6 oz. cream cheese softened

1 4-oz can green chilies

½ cup sour cream

1 15.5 oz can pinto beans, drained & rinsed

½ red bell pepper, chopped

1 poblano pepper, chopped

1-3 chipotle peppers, chopped

1 teaspoon cumin

1 teaspoon oregano, Mexican preferred

2 cups Monterey Jack cheese, shredded

ENCHILADAS SAUCE

3 tablespoons butter

3 tablespoons flour

2 cups chicken broth

1 4-oz can chopped green chilies

1 cup Monterey Jack cheese, shredded

1 cup sour cream

TOPPING

½ cup Monterey Jack cheese, shredded

3 tablespoons fresh cilantro, chopped

DIRECTIONS

1. Preheat oven to 350 degrees. Use cooking spray and spray 9×13 inch nonstick or glass baking dish.

2. Season turkey with taco seasoning and brown outside of meat in a medium pan. Brown all sides for 4-5 minutes. Set aside to cool.

3. In a large bowl mix all the enchiladas filling ingredients and combine thoroughly. Add cooled turkey and mix well.

4. In a large saucepan melt butter on medium heat. Once melted add flour to combine. Cook for at least 1-2 minutes stirring often (do not burn). Add chicken stock. Stir until combined well and stock starts to thicken slightly. About 3-4 minutes. Reduce heat and add chilies, cheese and sour cream. Stir well and heat for an additional 2 minutes to warm through. (Do not allow it to boil.) Remove from heat.

5. Place about 1⁄4 cup of the sauce into the bottom of the baking dish – enough to cover the entire bottom with a thin layer of sauce. Using enchiladas filling, fill each tortilla with about 3-4 tablespoons of filling. Roll up and place each tortilla into the baking dish with the flap down. Continue until the pan is filled.

6. Pour the remaining sauce over the tortillas. Cover the pan with foil and place it in a preheated oven for 20- 25 minutes.

7. Remove foil and add remaining ½ cup of cheese. Cook uncovered for 5-10 minutes or until cheese is slightly brown and bubbly.

8. Remove from the oven and garnish with cilantro. Serve hot with rice.

Recipe by Tim Kraskey. iStock photo.

ABOUT THE CONTRIBUTOR

Tim Kraskey’s cookbook titled “Red, White and Everything Else,” showcases recipes featuring elk, venison, buffalo, antelope, duck, pheasant, grouse, partridge, turkey, fish and more. Tim says he was inspired to create this book with great recipes for the wild game he has harvested.

He’s spent 25 years traveling the world eating great food and “had my share of great adventures hunting in Alaska, Utah, Montana, New Mexico, Alabama, Texas and most of Canada. When you hunt as often as I do, you need to eat what you hunt or why hunt?!” Tim added. You can purchase his book by emailing tim@kraskey.com or call (612) 298-0909

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