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New Hampshire's Wild Eats:
Wild Turkey Enchiladas

Use a good quality homemade or store-bought green enchilada sauce for this recipe. Tomatillo salsa also works well if you can’t find green enchilada sauce. For more spicy heat, use Pepper Jack cheese instead of Monterey Jack.

Wild Turkey Enchiladas

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NH's Wild EatsExcerpted from New Hampshire's Wild Eats: Cooking Your Catch cookbook.

 

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Yield: 5 to 6 Servings

 

Ingredients:

  • 2 tablespoons olive oil
  • 4 cups turkey, cooked and shredded
  • 2 cloves garlic, minced
  • 1/2 sweet yellow onion, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 3 1/2 cups green enchilada sauce
  • 3 tablespoons canned diced green chilies
  • 10 corn tortillas
  • 2 cups shredded Monterey Jack cheese
  • Chopped cilantro and tomatoes for garnish

 

Instructions:

 

Preheat oven to 350°F.

 

In a large skillet over medium heat, add the olive oil, shredded turkey meat, garlic, onion, and spices.

 

Cook for 1 minute and then add one-third of the enchilada sauce and all of the green chilies.

 

Warm ingredients thoroughly, about 2 minutes. Remove from heat and set aside.

 

Warm tortillas in oil or directly over a low burner flame. Pour one-third of the enchilada sauce into a shallow dish and dip each tortilla into the sauce to coat well on both sides.

 

Spoon equal parts of the turkey mixture and a sprinkling of shredded cheese into each tortilla.

 

Roll each filled tortilla and place them seam side down (packing together tightly) into a 9-inch by 13-inch baking dish.

 

Pour the remaining enchilada sauce over the enchiladas, and sprinkle the top with the remaining cheese.

 

Cover the dish with foil and bake for 20 to 30 minutes, or until the cheese is melted and bubbly. Garnish with cilantro and tomatoes.

 

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