Turkey Filled Tortillas

From: ellie_

On Jul 21, 2004

Very tasty, but thought they were more like buritoes than enchiladas. I only got 6 enchiladas but I may have used a larger size tortilla than the chief used. I think these would be better with some tomato sauce in the pan so they would be more like I was expecting enchiladas to be — saucy and cheesy. Thanks for sharing.

From: PaulaG

On Jul 14, 2004

This dish is interesting. I probably should have added an additional jalapeno. The taste was a little milder than we like.

From: Susie D

On Jul 19, 2004

I have already made these twice! Good combination of required contest ingredients. The only change I made the second time was to put all of the cheese into the filling mixture as I didn't care for the gooey top and crunchy bottom. I still baked per the recipe, just turning them once during the baking time. The result was a crunchy burrito. I also used a salsa verde as that was what I had on hand and the results were still great. Thanks for a recipe I will use often.

From: Bergy

On Jun 30, 2004

Wooyee you can be proud of this creation - loved every bite. I made it up in the cool of the AM right up to the point of the final heating- do not put sauce or sour cream on until just before serving. Let the tortilla get crispy I made individual servings. They look like a double burrito - went over well. I used whole wheat tortillas, dried sage (can't find fresh and mine isn't ready). The brown rice, green peas are important to this dish but the zucchini would not be missed- upped the jalapeno and the "Hot" salsa a notch. Thanks creative cook - loved your creation - This is a real stick to the ribs recipe. I served it with a lettuce, sweet onion & tomato salad with fat free citrus Basil Dressing. Great dinner . These would be excellent for brunch, lunch or dinner.