Easy Enchiladas
1 pound ground turkey sausage
1/2 cup chopped onion
1 teaspoon minced garlic
1 (7.76-oz.) can tomatillo salsa, divided
1/4 cup chopped fresh cilantro
8 (6-inch) fajita-size corn tortillas**
2 cups (8 oz.) shredded Mexican four-cheese blend, divided
Vegetable cooking spray
2 cups refrigerated fresh medium-heat tomato salsa
1/2 cup low-sodium chicken broth
Garnish: chopped fresh cilantro
Brown sausage in a large skillet over medium-high heat, stirring occasionally, 11 to 14 minutes or until meat crumbles and is no longer pink. Remove sausage from skillet using a slotted spoon, and drain on paper towels.
Sauté onion and garlic in hot drippings over medium-high heat 2 to 3 minutes or until onion is tender. Remove from heat. Stir in sausage, 1/2 cup tomatillo salsa, and 1/4 cup chopped cilantro.
Place 2 tortillas between damp paper towels. Microwave tortillas at high 15 seconds. Repeat procedure with remaining tortillas.
Spoon about 1/3 cup sausage mixture evenly down center of each softened tortilla, and sprinkle each with 1 Tbsp. cheese; roll tortillas up, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish. Lightly coat tops of tortillas with cooking spray.
Bake at 350° for 20 to 25 minutes or until tortillas are crisp.
Stir together 2 cups tomato salsa, 1/2 cup chicken broth, and remaining tomatillo salsa in a medium saucepan over medium-high heat; cook, stirring occasionally, 4 to 6 minutes or until thoroughly heated. Pour salsa mixture over tortillas, and top evenly with remaining cheese. Bake 5 more minutes or until cheese is melted. Let stand 5 minutes. Garnish, if desired.
Chicken Enchiladas
3 cups chopped cooked chicken
2 cups (8 ounces) shredded Monterey Jack cheese with peppers
1/2 cup sour cream
1 (4.5-ounce) can chopped green chilies, drained
1/3 cup chopped fresh cilantro
8 (8-inch) flour tortillas
Vegetable cooking spray
1 (8-ounce) container sour cream
1 (8-ounce) bottle green taco sauce
Toppings: diced tomato, chopped avocado, chopped green onions, sliced ripe olives, chopped cilantro
Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.
Bake at 350° for 35 to 40 minutes or until golden brown.
Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.
Salsa Corn Dip
1 (8-oz.) pkg. cream cheese, cut into cubes
1 (1-oz.) pkg. Old El Paso® Taco Seasoning Mix
1 cup Old El Paso® Thick ‘n Chunky Salsa
1 (11-oz.) can Whole Kernel Corn with Red and Green Peppers
In microwave-safe 1 1/2-quart casserole, combine all ingredients; mix well. Cover.
Microwave on high for 2 to 3 minutes. Stir well. Microwave on high for 2 to 3 minutes or until thoroughly heated and cheese is melted.
Stir before serving. Serve with corn chips.
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