This post is part of Kelly's Real Food Wednesday. I was going to post it regardless of the day, ;-), but you can find more real food posts at Kelly The Kitchen Kop.
~~~~~~Yesterday afternoon, I was telling KT about the yummy chicken enchiladas my sister-in-law Kelly made while I was staying at her house. She says she got the recipe from me years ago, but I don't remember ever making them. You know, one of those things you find on the internet and print out and never make use of?
You don't do that? Oh.
Anyway, I was telling KT the recipe:
2 C shredded, cooked chicken
4 oz. cream cheese (that's half a block)
1 small can of chopped green chilies.
I used a mixer to blend it all together and it had the happy effect of making the chicken even more finely shredded. That was a surprise to me! I had never used a mixer on chicken before, but it made the job of enchiladas much more doable. They've been such a chore for me that I would only make them on rare occasions when I had all afternoon to spend on it!
We decided to make turkey enchiladas because I already have cooked, leftover turkey in the fridge. But KT was in a creative mood.
Instead of chicken, we'll use turkey.
Instead of chilies, can I have bacon?
We still used the same ratios of meat and cream cheese,
and rolled it in a whole wheat tortilla.
Instead of enchilada sauce on top, can I have sauteed mushrooms and onions?
Instead of monterey jack cheese, can I have smoked provolone?
Don't leave them in the oven too long or they get tough!
Dinner around here is hard to time because I never know when exactly Dh will be home with Madden
(traffic is unpredictable!)
I suggested the addition of gravy made with bacon drippings to add a little more moisture. Just use your basic gravy or white sauce recipe.
Voila! The Turbaconada!
It was quite delicious!