Tex-Mex Turkey-Chiladas
Yield: 1 servings
2 1/2 c water
1 ea Clove garlic, crushed
1/4 ea Onion
1 ea Chicken bouillon cube
1 lb boneless turkey breast
3/4 c Bisquick
1 ea Egg
1/2 c milk
1/4 c chopped green onion
1/2 t chili powder
1 x Vegetable oil
4 oz Monterey jack cheese, diced
4 T prepared salsa
1 ea Ripe avocado
1/2 c sour cream
1/4 t salt
1/8 t pepper
1 ea Chopped tomato
2 oz grated cheddar cheese
Preheat oven to 350 degrees. Bring water to boil. Add garlic, onion and bouillon
cube. Add turkey and poach until cooked throughout.
Remove from heat and allow turkey to cool in poaching water.
Make enchilada batter by mixing together Bisquick, milk, egg, chili powder and
green onion.
Heat a griddle or skillet over high heat and lightly grease with vegetable oil.
Spoon in 1/4 of the batter, tilting the pan to allow the batter to form a thin
layer. Brown lightly. Turn and cook 30 seconds longer.
Remove from pan. Prepare 3 more enchiladas in the same manner.
Remove turkey from poaching liquid. Dice turkey and reserve poaching liquid.
Prepare filling by mixing together diced turkey, Monterey jack cheese and salsa.
Divide filling evenly between the enchiladas. Roll enchiladas around filling.
Place enchiladas seam-side down on baking sheet.
Bake at 350 degrees for 15 minutes.
While turkey-chiladas bake, prepare sauce by pureeing avocado, sour cream and
1/2 cup reserved poaching liquid in food processor or blender.
Gently heat in small sauce pan. Season with salt and pepper. Place
turkey-chiladas on serving plates. Spoonsauce on top. Garnish with chopped
tomato and grated cheddar cheese.