Green Chile Turkey Enchiladas

From Cook's Country | October/November 2008

Why this recipe works:

Coating the corn tortillas with cooking spray and baking them until pliable before using them ensured they stayed crisp and didn’t make these Green Chile Turkey Enchiladas soggy. Browning the onions and toasting the spices greatly enhanced the flavor of the dish.

Coating the corn tortillas with cooking spray and baking them until pliable before using them ensured they stayed crisp and didn’t make these Green Chile Turkey Enchiladas soggy. Browning the onions and toasting the spices greatly enhanced the flavor of the dish.

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Serves 4 to 6

Ingredients

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