Grilled Enchilada Casserole With Turkey

Grilled Enchilada Casserole With Turkey

Ingredients:
2 cups picante sauce or salsa
2 teaspoons ground cumin

Directions:
1 8-ounce package cream cheese, cubed
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
12 6" flour tortillas
1 15-ounce can diced tomatoes
4 ounces Cheddar cheese, grated
1. Preheat oven to 350°F.
2. Add the ground turkey to a microwave-safe bowl; season with salt and pepper.
Cover and microwave on high for 2 minutes. Use a fork to break the turkey apart.
Cover and microwave on high for an additional 2 minutes, or until the turkey is
cooked through. Stir in 1 cup of the picante sauce or salsa, and 11⁄ teaspoons of
2
the cumin. Microwave uncovered on high for 2 minutes, or until most of the
liquid has evaporated. Add the cream cheese and stir the mixture until it is melted
into the sauce. Stir in the spinach.
3. Soften the tortillas by placing them on a microwave-safe plate; cover with a
damp paper towel and microwave on high for 1 minute. Spoon about 1⁄ cup filling
3
down the center of each tortilla. Roll up and place seam side down in a lightly
greased 9" × 13" nonstick baking pan.
4. Combine the tomatoes, the remaining cup of picante sauce or salsa, and the
remaining 1⁄ teaspoon cumin. Spoon over the enchiladas. Bake for 20 minutes.
2
Sprinkle with the cheese; return to the oven and bake for 10 more minutes, or
until the cheese is melted and bubbly.
GRILLED TURKEY CUTLETS AND MANGO SLICES
If you can’t find fresh mangoes, fresh or canned pineapple slices can be used
instead. If you can’t find turkey cutlets, you can use thin slices of chicken breast or
pork tenderloin.
Yields 4 servings
1⁄ cup pomegranate juice
2
2 tablespoons honey
Several dashes Tabasco sauce
1⁄ teaspoon salt, plus more to taste
2
1⁄ teaspoon black pepper, plus more to taste
4
Vegetable oil, as needed
4 thin-cut turkey cutlets (11⁄ pounds)