A Day in The Kitchen

Like many women with a family I spent a lot of time in the kitchen cooking & preparing meals over the years. Although I never resented that responsibility, I vowed when I got divorced that I would only cook when I felt like it. I found out rather quickly that I liked my cooking much better then eating in restaurants. I have so much more control over the quality of the food & the taste. So I still cook, but I keep it simple for the most part.
Occasionally I get a yen to cook up something more then a simple Lamb chop or stir fried veggies.

Today was one of those days. I looked in the freezer & saw a package of ground turkey that was approaching shelf life & after googling "ground turkey recipes" I settled upon " Turkey Enchiladas with Cilantro & Tomatillos" in part because I'm growing cilantro in my garden, & I saw some fresh tomatillos on sale at the market yesterday & I could use up that package of flour tortillas taking up space in my fridge. Ingredients for Turkey Enchiladas with Cilantro & Tomatillos.

Ingredients

Salsa:

• 1 pound(s) fresh tomatillos (about 9), papery husks removed, coarsely chopped,
  
• 1 small onion, coarsely chopped
• 1 clove(s) garlic, peeled and halved
• 3 jalapeno peppers, seeded and quartered
• 1/4 cup chopped fresh cilantro
• Salt & freshly ground pepper to taste
• 1 green pepper

Enchiladas:

• 1 pound ground turkey
• Salt & freshly ground pepper, to taste
• 2 teaspoon(s)Olive oil
• 1 onion, chopped
• 2 clove(s) garlic, finely chopped
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 2/3 cup(s) chicken broth
• 8 flour tortillas
• 1 cup grated sharp cheddar cheese
• prepared tomato salsa
  
• sour cream
  

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Directions

1. To make tomatillo salsa: Combine tomatillos, onion, garlic, jalapeno & green pepper in a food processor. Using an on/off motion, pulse until smooth. Stir in cilantro and season with salt and pepper. I thought the tomatillo salsa was really pretty.
2. To make enchiladas: Preheat oven to 450°F. Lightly oil an 8-by-11-inch baking dish coated with olive oil. Place turkey in a large skillet over high heat and cook, stirring to break up meat, until no longer pink. Season with salt and pepper. Drain in a colander.
   
3. Add oil to the pan and heat over medium-high heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Add garlic, cumin, chili powder, & cook, stirring, for 2 to 3 minutes more. Add broth and the cooked turkey. Bring to a simmer and cook, stirring occasionally, until thickened, about 5 minutes. Stir in cilantro and season with salt and pepper.
4. To assemble enchiladas: Soften a tortilla by heating it in the frying pan for about 30 seconds, turning frequently. Spoon about 1/2 cup of the turkey filling down the center of the softened tortilla, add some grated cheese. Got to love a good sharp cheddar! Add a dollop of the tomatillo salsa. Roll up and place seam-side-down in the prepared baking dish. Repeat these steps with the remaining tortillas and filling. Spoon tomatillo salsa over the enchiladas and sprinkle with cheese. Ready to pop into the oven!
5. Bake for 15 minutes, or until heated through. Serve with tomato salsa and sour cream.
   

Delicious!* Now I'm ready for a nap. I'll clean up the kitchen later...*yawn*


*Note to self. if I ever make this recipe again, maybe 2 Jalapenos would suffice instead of 3.