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Planning a fiesta night? These authentic-tasting enchiladas in spicy green sauce will please the whole family and you’ll be thankful for turkey leftovers.—Karyn Power, Arlington, Texas
Nutritional Facts 2 enchiladas (calculated without optional ingredients) equals 350 calories, 17 g fat (5 g saturated fat), 40 mg cholesterol, 906 mg sodium, 33 g carbohydrate, 3 g fiber, 18 g protein.
Originally published as Turkey Enchiladas Verdes in Country Woman October/November 2010, p39
Shred and Freeze CheeseIt’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio
It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on Nov. 29, 2011 by grillwendy
Never done enchiladas before...but they were a great success...a great way to recycle thanksgiving...
Reviewed on Oct. 18, 2011 by stephanieann1983
I really liked this recipe. I didn't have enough room in the pans for all of the enchiladas so we ate some taco-style and it was terrific. I would definitely recommend this recipe.
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