The toaster oven strikes again! :-D
Recipe:
1 lb boneless skinless turkey breast
Taco seasoning
Enchilada sauce (homemade or store-bought)
Salt and pepper
1 tbsp chopped garlic
1 medium onion, diced
Green onions, chopped
2 chipotle peppers in adobo sauce, finely diced
6 large tortillas (I used Trader Joe's olive oil whole wheat wraps)
12 oz shredded cheddar cheese
Olive or vegetable oil
Cilantro for garnish
Sour cream
Spanish rice (homemade or storebought)
Preheat oven to 350 degrees. Season turkey breast generously with taco seasoning and salt and pepper; I also used a Mexican roasted garlic seasoning. Saute in oil until cooked through. Set aside.
Add garlic, green onions, onion, and chipotle peppers with some of the adobe sauce to the same skillet. Reserve some of the green onion for garnish. Saute until onions turn clear and the whole thing smells smoky and spicy.
Shred turkey meat by hand. In a large bowl combine turkey, skillet vegetables, and enough enchilada sauce to coat. Mix well.
Warm tortillas in microwave for 30 seconds to 1 minute. Spoon turkey mixture into tortilla and add a generous amount of cheese. Roll tortilla and place in greased baking pan after pouring some enchilada sauce into the pan. Arrange tortillas in pan and cover with the rest of the cheese and enchilada sauce. Bake in the oven for 20-45 minutes, depending on how quickly your oven gets the cheese melty and the sauce bubbly. Serve enchiladas with Spanish rice and sour cream on the side, garnished with cilantro and green onion.
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These turned out extremely delicious. The cheese was gooey, the chipotles smoky, and the tortillas held their own against all the sauce. My only issue was that since I have no real oven I can only bake 3 enchiladas at a time and my first batch got all crusty because they were in the toaster oven too long, heh. This could easily be doubled by those with a real oven :-D
Yum!
(Cross-posted to cooking and dragons_cook.)