How could I not enter this picture of her into their Silhouette photo challenge?
It sums her up, completely.
Fearless
5:38 PM Filed UnderI heart faces
Enchiladas Verde with Turkey
Hey y’all!
Today’s recipe is brought to you by ME as a part of my duties as a VELVEETA Kitchenista!
See ^^^^^ that’s me ^^^ in my snazzy retro-style Velveeta Apron.
Today’s recipe is my Wildcard recipe.
We were allowed to choose a holiday/event and create an original recipe for it. I chose Thanksgiving because I L-O-V-E Thanksgiving Food and I just knew that I could come up with a fabulous recipe using Velveeta.
I decided that it was time to jazz up that leftover Turkey.
FORGET sandwiches and soups made with leftovers — instead, WOW your friends and family with these Enchiladas topped with Velveeta PepperJack Cheese and homemade tomatillo sauce.
Meet PJ:
If your store doesn’t carry PJ, you need to request it. NOW.
Seriously, it is fantastic on these enchiladas, adding a creamy cheesy hint of spice and it also makes for some amazing queso.
This recipe is delicious and so super simple!
You just combine shredded leftover Turkey, with sour cream, onions, cilantro and salt and pepper to make a cool, creamy, delicious enchilada filling. Put it inside a corn tortilla
Roll them up and place them seam down in a 9X13 dish on top of some tomatillo sauce
Top them with our beloved PJ and some more tomatillo sauce and pop them in the oven until hot and bubbly
You can watch the recipe “in action” by clicking the video below.
I had made an amazing video, to go with the recipe, and my Mac ate it, or erased it because I haven’t cleaned anything off my Mac in 2 years. So, please be kind. I re-made the video, and added a voice track and managed not to cough even once, while recording it. Which is a pretty major feat for me, right now. I hope y’all enjoy the quick glimpse at how this was done and trust me, this recipe is going to blow all other leftover turkey recipes out of the water.
Delicious Enchiladas Verde made with Turkey.
Ingredients
- 2 small-medium yellow onions, chopped and divided (1 1/4 C and 3/4 C respectively)
- Tomatillo Sauce - Homemade or 28 oz jar of pre-made
- 1 C fresh cilantro, chopped
- 4 C shredded leftover Turkey
- 8 - 10 oz VELVEETA® PepperJack Cheese, thinly sliced (pop this in the freezer for about 10 minutes to make slicing easier)
- 3/4 C to 1 C sour cream
- 12 to 14 (5-6 inch) corn tortillas
- 1/2 C vegetable oil or lard (for frying the tortillas)
- 2 Tbsp butter, for sauteeing the onions
Instructions
- Pre-heat oven to 350°F
- Heat 2 Tbsp butter in a medium skillet over medium heat, toss in 1 1/4 C onions and saute' until tender.
- Add in tomatillo sauce, cover and simmer about 10 minutes, stirring frequently.
- While the tomatillo sauce is simmering; mix the shredded turkey, 3/4 C onions and 1/2 C cilantro in a large bowl and set aside — you can season with salt and pepper, if you like.
- Heat the 1/2 C vegetable oil in a skillet (preferable cast iron) and cook each tortilla about 20 seconds per side, or until soft enough to roll. Set on a paper towel to drain
- In a 9X13 glass baking dish, spoon 1/2 C of your tomatillo sauce and spread across the dish
- Spoon about 1/4 to 1/2 C of the turkey mixture into the center of each tortilla, roll it up and place it seam down in the dish
- Once all the tortillas have been filled, rolled and placed in the dish, place the thinly sliced VELVEETA® pepper jack cheese over the filled tortillas and then top with more tomatillo sauce.
- Bake for about 30 minutes or until the cheese is bubbling and the turkey mixture is hot
- Sprinkle with cilantro and serve with sour cream and sliced avocados (if they’re in season
Today’s recipe and post is part of my participation in the Velveeta IT! Kitchenistas Program. I have been compensated for my time and talents for participating in the program, however, my recipes, opinions and the like are 100% mine and as always, never for sale. [/donotprint]
Talkin’ Turkey
9:18 AM Filed UnderMouthwatering Monday, Tips and Tricks
So, on Saturday I shared my Poblano, Cilantro and Citrus Roast Turkey recipe with y’all and gave two of y’all the chance to win Butterball Turkeys (congrats to the winners!)
Today, for Mouthwatering Monday and in honor of Thanksgiving coming up and Turkeys being cooked all across the country — I’m sharing the interview that I got to do with Mary Clingman, Director of the Butterball Turkey Talk-Line.
Thank you so much for taking time to answer my questions and sharing your knowledge with my readers and me; Please introduce yourself and share how long you’ve been a Butterball Diva 
My name is Mary Clingman and I have been on the Butterball Turkey Talk-Line for 25 years.
Do you remember your first phone call? Were you nervous, excited.. was it an easy question or did it dump you right into the hot water?
I was VERY nervous to take that first call! I had studied and thought I was pretty comfortable with the information but I just KNEW that first call was going to be someone who would ask me something that I had no clue how to answer! Well, I took the first call and it was a young woman who didn’t have any money and she thought it would be a good idea to cook her little boneless turkey breast just enough to be able to get a couple of slices off of it and then she would freeze the roast back up for another time to cook it again. She didn’t know I did this but a big smile came on my face because I KNEW the answer! (do not cook turkey in different steps).
What question do you get asked the most?
“What’s the best way to thaw a turkey?” is the most popular question year after year. Some people may not realize you should allow one day of refrigerator thawing for every four pounds of turkey. In fact, Butterball is declaring November 18 “National Thaw Day” to encourage people to purchase their turkeys in time to thaw properly before the holiday!
Can you share with us your craziest story or question? Oddest, funniest etc.. Has anyone ever called crying?
A flustered father called the Talk-Line a few hours after his wife had given birth to their first child. He was concerned their turkey had been thawing in the fridge for too long while he was at the hospital.
When the staffer asked the man how much it weighed, he replied, “The turkey or the baby?”
After determining the turkey’s weight and thawing time, I assured him he would be able to deliver a safe, delicious Thanksgiving dinner by the time mom and the baby returned home.
What is the best advice that you can give a first time Turkey cooker?
My top tip for new (and experienced) cooks are what I call the Three T’s:
- · Thaw: Thawing in the refrigerator is the recommended method. For every four pounds of turkey, allow at least one day of thawing in the refrigerator. The refrigerator temperature should be 40° F or below.
- · Temperature: Always use a meat thermometer to determine when the turkey is fully cooked. The turkey should reach 180° F in the thigh, 170° F in the breast and 165° F in the center of the stuffing.
- · Two-Hour Rule: Store leftovers in separate containers within two hours after cooking and eat or freeze within two days.
Who calls more often? Men or Women?
We receive calls from both men and women across all age groups. We’ve seen a surge in men over the last few years…30 years ago we had less than 10% of callers were men. Today it is around 25%!
What is your favorite part about being a Turkey Diva?
I love that my job allows me to help so many people during the holidays. I get to join families across the country during one of the most special times of the year – not many jobs can offer that!
If you had one trick or secret to share to making a Tonguegasmic Turkey — what is it?
Always have a meat thermometer handy to determine done-ness! Oh and definitely tent the turkey breast with a piece of Reynolds foil 2/3 through the cooking process to ensure a tender and juicy turkey.
What’s your favorite way to prepare Turkey?
I prefer cooking in an open roasting pan. It makes cooking your turkey so easy, and your turkey comes out tender and juicy every time.
Thank you so much, Mary, for taking the time to answer these questions for us AND for being such a help to so many people!!!
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I can’t wait to see what y’all have been cooking up and sharing with friends and family! Thank y’all for linking your delicious recipes!
Please leave a comment after linking up your picture and recipe, make sure that you link back here in your post so that others can find the Mouthwatering Monday fun and visit at least 3 other participants! Trust me, you’ll love it, although you may need a drool bib
