Caity Sue's Turkey Enchiladas

By now people must be getting pretty sick of turkey, if you still have any left over...I know I am getting tired of that bird! I decided to use the last of Tom Turkey tonight by making a turkey enchilada dish. I decided to create my own recipe and I hope you like it. The measurements are approximate but I think they're pretty close.

Caity Sue's Turkey Enchiladas

1 1/2 lbs tomatillos, husks removed, quartered
1 white onion, coarsely chopped
1-3 jalapenos (depending on your taste), seeded and coarsely chopped
1/2 tsp salt
water
1-3 cloves garlic (depending on your taste)
2 - 3 TBSP cilantro
Chicken broth
4 cups turkey meat, shredded
1 cup Monterey Jack cheese, shredded
1 cup cheddar cheese, shredded
1 cup sour cream, separated
1 can cream of chicken soup, separated
1/2 tsp cumin
12-15 corn tortillas
For garnish
Chopped cilantro
green onions, chopped
shredded cheese

Preheat oven to 350°F. Take the tomatillos, onions and jalapeno(s) and place in a sauce pan with enough water to cover. Add salt and bring to a boil; reduce heat and simmer for about 10 minutes. Strain off broth and place vegetable mix into a blender; add chicken broth to cover by about 1" and blend well. Add about 1/4 cup of sour cream and 1/4 cup cream of chicken soup to the blender with the cilantro and blend again. Reserve 1/2 cup.

In a large bowl add turkey, 3/4 cup sour cream mixed with 1/2 tsp cumin, rest of the can of cream of chicken soup and 1 cup of Monterey Jack cheese and 1 cup cheddar cheese, and 1/2 cup of the tomatillo sauce. Mix well. Cook tortillas until they are soft (today I wrapped them in foil and put them in a 350F degree oven for 15 minutes, but other times I will spray them with Pam cooking spray and bake them on a cookie sheet in a 400 degree oven for 3-4 minutes; also you can soft fry them in oil OR you can soften them in the sauce....just heat it back up to a low boil and dip the tortillas in the sauce until soft...be careful because it's easy to get it too soft and they will break apart). Put about 1/2 to 1 cup of sauce in bottom of 13"x9" baking pan. Dip each tortillas briefly in blender of sauce and fill with turkey filling. Roll up and place, seam side down, in baking dish.

When they are all filled and in the pan(s), pour remaining sauce over enchiladas and bake, until bubbling, about 30 minutes. Halfway through cooking I place the cheese for garnishing all over and continue baking. When the enchiladas are cooked, removed from oven and garnish with green onions & cilantro. Bon Apetit! NOTE: Next time I won't put as much sauce over the enchiladas as it can make the tortillas too soft...but it was YUMMY!!!

Crustless Quiche

Yesterday I decided to make a crustless quiche to celebrate Kyle (my middle son) and Beth coming home from West Virginia. I wanted to use ingredients that I had at the house since I was still in pajamas....and my local grocery store is opposed to me showing up in a state of undress. And we were all hungry and wanted to eat NOW. All 3 of us worked together in the kitchen and turned out this amazing dish!!! My hubby told me not to change a single thing about it so it will always taste this great lol!

Crustless Quiche

12 slices bacon
12 eggs
1/3 cup sour cream
1 bunch green onions, sliced
1 large tomato, diced
1 cup cheddar cheese (I used Canadian Black Diamond Cheddar Cheese - amazing stuff
1 cup Mexican 4 blend shredded cheese (You could use Monterey Jack Cheese as well)

Preheat oven to 325°F. Fry the bacon until it is crisp. Cut bacon into pieces. In a large bowl break 12 eggs; add the sour cream. Mix well with whisk. Slice the green onion bunch. Be sure to set aside about 2 TBSP to use as a garnish. Chop the tomato and also set aside about 2 TBSP for garnish. Pour the egg mixture into a greased 13 x 9" pan. Sprinkle bacon evenly over the mixture. Repeat this with the green onions and tomatoes and cheeses. Bake for 30 minutes or until set in center. Garnish with the reserved 2 TBSP of tomatoes and green onions. Serves 6-8.