04/21/2020
Looking for new recipes as you're filling up your freezer with wild turkey? Add this easy Turkey Enchiladas recipe to your menu!
Ingredients:
• 2 legs and 2 thighs from a wild turkey
• 1 28-ounce can red enchilada sauce
• 1 cup frozen or canned roasted green chile peppers
• 1 large yellow onion, diced
• 1 can black beans, rinsed
• 8 large flour tortillas
• 2 cups shredded cheddar or Mexican cheese blend
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon ancho chili powder
• Sour cream, optional
1. Add the turkey, enchilada sauce, green chile peppers, onion, salt, pepper, cumin and ancho chili powder to the slow cooker.
2. Cook on high six to eight hours or until the turkey pulls easily from the bone.
3. Remove the turkey from the slow cooker and allow it to cool for a few minutes.
4. Reserve 1 cup of the cooking liquid from the slow cooker, leaving the rest of the liquid inside.
5. Pull the turkey meat from the bones and shred it with forks.
6. Return the meat to the slow cooker liquid and add the rinsed black beans. Continue cooking for one hour.
7. In the bottom of a large, oven-proof dish, spread half of the reserved cooking liquid. Spoon about 1/2 to 2/3 cup of the shredded turkey mixture down the center of a tortilla.
8. Roll the tortilla around the meat and place it into the dish. Repeat with remaining turkey and tortillas until the dish is full. Spread the remaining sauce over the top of the rolled enchiladas.
9. Top with the shredded cheese and place the dish into a pre-heated, 350-degree oven.
10. Bake for 20 to 30 minutes until the cheese has melted and the top of the enchiladas are golden brown. Serve with sour cream, if desired.
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